Ham and bean soup richer than the US Treasury!

RRP

Recently I followed Dr Chicken's recipe for his wonderful Double Smoked ham with it's terrific glaze and the delicious injection. I used a run of the mill 8# bone in ham. WOW WAS THAT GOOD! We enjoyed a couple great meals with the ham and then went the sandwich route. Then the time came to try a good old ham and bean soup. Trust me that flavor imparted from the injected ham, the bone and the residual glaze made a hearty, thick delicious soup.
I'm going to submit a Brown and Wild Rice recipe that added a further kick to the Double Smoked Ham feast if anyone might be interested in a sure fire side dish to draw praise.

RRP

link to the rice dish as promised...
[ul][li]Brown & Wild Rice With Nuts[/ul]

CampCook

RRP,
Hey guys, I missed the Dr. Chicken Double Smoked Ham Recipe. Got a link???

RRP

CampCook,
here's the thread and for obvious reasons you might want to bookmark it cauz this thread may die a quick death. Just in case I'm going to email it to you as well.
[ul][li]Dr Chicken's Double Smoked Ham[/ul]

CampCook

CampCook,
Thanks for the hit. I noticed in the body of the recipe narrative Dr. Chicken gives credit to the BGE forum. I am reminded that nothing impedes progress like secrecy. Thanks again.
Dave

RhumAndJerk

RRP,
I do the same thing with the shoulder bone from Pulled Pork. I even save the fat and skin, if any, and it all goes right into a pot covered with water and I make stock. It freezes well in gallon sized Zip-Loc bags. Since I tend to make more pulled pork in the summer and more soup in the winter, it works best to freeze the stock when I make pulled pork. [p]Ham bones always make great soup.
RhumAndJerk[p]