Ham and Great Northern Bean Soup

Americans waste lots of good food today, between thirty and forty percent of our food supply, according to the United States Department of Agriculture. Some of that waste occurs during harvesting and processing food, but the USDA estimates that thirty-one percent of food is wasted at the retail and consumer levels.

We, of course, are the consumers, and we all waste food. When surveyed, most Americans feel that they waste less food than their friends and neighbors. In other words, like the parents in the Prairie Home Companion city of Lake Wobegon, where “all the children are above average,” we all believe than we are below average in wasting food. As a logical statement, this must be a self-evident falsehood.

Since I think that we waste less food than most people, I offer a little quiz to determine whether you actually do waste less food than Jerri and I.

Question 1: Do you eat bananas after they have turned brown?
Question 2: Do you cut the “bad spot” off the apple you forgot about and eat it? Question 3: Do you save three tablespoons of mashed potatoes for lunch?
Question 4: Do you save the tablespoon of leftover gravy to put on the potatoes?
Question 5: Do you boil the turkey carcass, pick off the meat and save the broth?
Question 6: Do you save ham bones to make soup?

If you can answer yes to all six, you are doing very well. But if you want to compete with Jerri, you have to answer yes to this question also.

Question 7: Do you clean out the shortening can with a spatula to save the last bit of grease to season the cast iron frying pans?

If your answer is a resounding YES! you are a leading warrior in the battle against food waste.

And if you saved that ham bone from your Easter dinner, you have a good start on a great soup.

INGREDIENTS:

1 lb. Great Northern Beans
Water
1 ham bone
Ham skin (if available)
1 or 2 cups chopped ham
1 or 2 chicken bouillon cubes
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 cup chopped onion
2 cloves garlic
1 bay leaf
1 tsp. dried thyme
1/8 tsp. ground cloves
1/2 tsp. white pepper
Salt and black pepper if necessary

PROCEDURE:

Rinse the beans the night before you make the soup, discarding any debris. When I was a kid, it was not uncommon to find a tiny stone or two in the dry beans. I haven’t found one in the last three or four years, but I always look. Put the beans into a large bowl and cover them with cold water.

Next morning, put the beans into a five-quart saucepan or Dutch oven and cover them with water. Bring the pan to a boil, reduce the heat and simmer the beans for about forty-five minutes until they begin to get tender. Drain the beans and set them aside. Reserve the bean water.

Put the ham bone into the Dutch oven or a soup pot. Cover the ham bone with cold water and bring the pot to a boil. Reduce the heat and simmer the bone for at least an hour to make the broth.

While the ham bone is simmering, clean and chop the vegetables. I like to chop the carrots into quarter-inch rounds, the celery into half-inch pieces and the onion into a quarter-inch dice. Mince the garlic and chop the ham. The amount of ham you need depends on how much meat was on the ham bone. I chop it into a half to three-quarter-inch dice. Set the meat and vegetables aside in a bowl.

After simmering for an hour or so, the meat should be falling off the bone and most of the flavor from the bone and skin (if used) will be in the broth. Remove the ham bone and skin from the broth and set them aside to cool.

Add the chopped ham, chicken bouillon cube, vegetables, bay leaf, thyme, cloves and white pepper to the pot. If necessary add enough of the bean water to cover the vegetables by a half inch or so. Bring the pot to a boil and reduce the heat to a simmer.

Remove the meat from the ham bone and add it to the soup. Mash a half cup of beans and stir them into the soup, then add the rest of the beans plus a little more bean water and continue simmering the soup until the beans are tender.

Taste and adjust the seasoning with salt and freshly ground black pepper if necessary.

Serve with a salad and good bread.

NOTES: If the ham bone and meat are from a very salty ham, you might want to use only one bouillon cube. Add a teaspoonful of instant bouillon if the the soup needs more salt when you first taste it. Stir and simmer the soup for a minute and taste it again before making the final adjustment.

Many people are becoming more interested in reducing food waste. The USDA has a good page about the Food Waste Challenge which sponsors programs to help businesses and organizations achieve a goal of cutting food waste in half by 2030.

The United States Environmental Protection Agency has an excellent site on the Sustainable Management of Food.

One good example of a program designed to reduce food waste was started several years ago at Pine City, Minnesota. Named after a western Wisconsin lady known for her Christian generosity, Ruby’s Pantry now serves dozens of communities in Minnesota and Wisconsin from distribution warehouses in southeastern Minnesota and central Wisconsin.

Trucks deliver food and other items to communities where volunteers work at a “Pop Up Pantry” once a month. Several years ago, a friend of ours active in First Lutheran Church inspired her church to sponsor a Ruby’s Pop-Up Pantry every third Thursday in New Richmond.

Everyone is invited to attend. Ruby’s Pantry is devoted to sharing food and other necessities to anyone who can use them. People of all income levels and diet preferences are welcome. The only request is that you not waste the items you receive. If there is something that you can not use, give it to a neighbor or a local food shelf.

That’s what Jerri and I do, and we think that it is a wonderful program.

Maple-Glazed Baked Ham

Dorothy Parker is credited as having once observed that “Eternity is a ham and two people.” Though I am not a mathematician I am aware that half of eternity is still eternity, but leftovers from half a ham disappear in less time than they do from a whole ham, so my recommendation is that you ask for half a ham from the butcher. It will weigh somewhere between eight and twelve pounds.

If he (or she) tells you that they sell only whole hams, ask him (or her) to cut and wrap it in two halves. You can bake one half now and freeze the other until you have finished the leftovers in a few weeks.

A properly baked ham is a marvelous meat. Start with a top quality real smoked ham, not one flavored with liquid smoke. Avoid the cheapest hams on display. Most chain grocers sell these inexpensive hams processed in factories that inject water and various flavorings into the meat so it weighs more and looks juicy.

Water is cheap, but pure water has very little flavor. It adds nothing to the ham except weight but does increase the profit for the processor, wholesaler and grocer. Notice that you as a customer are not on that short list.

The best way to get a good ham is to buy it at one of the many meat markets scattered throughout the United States. Those of us fortunate enough to live in Wisconsin or Minnesota have no trouble finding a good ham. Study the awards and ribbons displayed on the walls of the shop. If you find a fairly recent award for ham, you will probably have a good start on dinner.

We have eaten excellent hams from quite a few small markets in Minnesota and Wisconsin, but our favorite source today is Louie’s Finer Meats in Cumberland, Wisconsin. Louie’s hams have won awards from Frankfurt, Germany to Milwaukee, Wisconsin, and we are lucky that the market is located along the highway we take to our cabin.

We stop nearly every trip north, but usually for bacon, brats, or some prize-winning sausage for sandwiches. Serving a ham requires planning so before you buy it you might want to organize a family reunion or invite a football team or two to share dinner or at least make sure you have some extra room in the freezer for leftovers.

After our first ham dinner, we cut the meat off the bone and package it in meal-sized portions before it goes into the freezer. It still tastes fresh and delicious a couple of months later and can be used for everything from sandwiches to casseroles. One of our favorites is Jerri’s Ham and Swiss Lasagna . Incidentally, be sure to leave some meat on the bone to make Mom’s Boiled Dinner.

To create those leftovers, you need to bake your ham. A good ham has lots of flavor already, but a glaze brings it to perfection. There are many opinions about what makes a great glaze, but I prefer a very simple recipe of four ingredients that add color and flavor to the finished product. I hope that you try it sometime.

INGREDIENTS:

1/2 smoked ham (8 – 12 lbs.)
12 – 16 whole cloves
1/4 cup maple syrup
1/4 cup brown sugar
1/2 tsp. dry mustard
1 T cider vinegar

PROCEDURE:

Preheat the oven to 325º. Put the ham fat side up uncovered on a rack in a baking pan. Use a thin sharp knife to poke twelve to sixteen shallow holes in the ham three to four inches apart over the top and sides of the ham and insert a clove into each hole. Set the roasting pan on a lower shelf in the oven and set the timer for ninety minutes.

Make the glaze by whisking the syrup, sugar, mustard and vinegar together in a small bowl while the ham is cooking.

When the timer reminds you, remove the ham from the oven and brush about half of the glaze over the ham. At this time you can insert a meat thermometer into the thickest part of the ham or if you have an instant-read thermometer, simply return the ham to the oven and continue baking for thirty minutes more.

Check the internal temperature of the ham at this time. It is done if the thermometer reads 145º; if it does not, bake it a few minutes longer. You can baste the ham again when you check the temperature. The baking time depends on the size of the ham.

When the thermometer reads 145º take the ham from the oven and baste it once more with the glaze. Return the ham to the oven for about five minutes before removing it from the oven to rest for ten or fifteen minutes before carving your masterpiece.

NOTES: If your roaster is too small to accommodate your baking rack, crumple aluminum foil to make four or five cigar-shaped rolls about a half inch thick and set the ham on them in the roaster.

I almost always visit Louie’s web site before we head north to check out the In-store Specials. Recently I spent a few minutes reading about recent awards won by Louie and his team. Louie’s champion bone-in ham took first place this year at the Wisconsin State Fair and sold for a record price of $8,100 at the 4-H Auction. The $30 I paid for our half ham was a real bargain!