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Southern Bean and Ham Soup

This recipe is great for left over ham of any kind. With the cooler weather coming, I think everyone will love to try it. It’s very flavorful.

  • 1 tablespoon olive oil
  • 1-2 tablespoon butter (your choice)
  • 1 small onion, chopped fine
  • 2 garlic cloves, chopped fine
  • 1 1/2 cups leftover ham, diced (big or small)
  • 2 teaspoons fresh thyme leaves
  • 2 (15-ounce) cans white beans, drained and rinsed 4 cups low sodium chicken broth (homemade is the best)
  • 1 bay leaf
  • 4 cups fresh collard greens, cut into thin ribbons (can substitute

    • one can of cooked collard greens)

  • Kosher salt and freshly ground pepper
  • 8 tablespoons butter for garnish

In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham, and thyme in oil and butter, stirring occasionally, until onion is softened, about 4 minutes.

Add beans, broth, bay leaf, collards, salt and pepper (to taste) and simmer, uncovered, stirring occasionally, 20 minutes, so the flavors can develop. Remove bay leaves before serving. Serve in soup bowls and garnish with a tablespoon of butter on top.basting occasionally.

Peach Glazed Ham and Corn Relish

  • (6 to 7-pound) fully cooked spiral sliced ham
  • 1/2 cups peach preserves
  • 1 tablespoon honey Dijon or stone-ground mustard
  • 3/4 teaspoon hot sauce
  • 1/8 teaspoon ground cloves
  • 3 large ripe peaches, pitted and halved and add Corn Relish.

Corn Relish:

  • 1/3 cup white vinegar
  • 1/2 cup sugar
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon mustard seed
  • 1/4 teaspoon turmeric
  • 1 cup whole kernel corn, yellow
  • 1/4 cup diced onion
  • 2 tablespoons diced sweet red bell pepper
  • 2 tablespoons diced sweet green bell pepper
  • Pinch ground cloves

Preheat the oven to 325ovF. Score fat side on ham in a diamond design. Put the ham, fat side up, on a rack in a roasting pan. Insert a meat thermometer, making sure it does not touch the fat or the bone. Bake uncovered until the meat thermometer registers 135 degrees F, about 1 1/2 hours.

Combine the peach preserves, mustard, hot sauce and ground cloves in a small bowl, to make a glaze. Whisk until smooth. Remove the ham from oven and brush with the glaze. Bake until the meat thermometer registers 140oF, about 20 minutes.

Arrange the ham on a platter and surround it with the peach halves. Spoon the relish into the peach halves, and serve.

CornRelish: Combine the vinegar, sugar, mustard, mustard seed, and turmeric in a small saucepan and bring to a boil over medium heat. Add the corn, onion, and bell peppers; cook for 4 minutes. Add a pinch of cloves and stir to combine. Serve hot or cold.