We recently had a luncheon at Ambassador where a Honey-Baked Ham was served! I volunteered to take home some of the ham leftovers and the ham bone and promised to bring back a big batch of my favorite soup! You may want to follow the directions on the back of the 15 Bean Soup bag (and use the Ham Flavor package, if desired) but I like to enhance the soup with the added vegetables! Since ham is so salty, I wait to add seasoning till after the soup is done.
15 Bean Soup with Ham
1 20-ounce package Hurst’s HamBeens 15 Bean Soup (I discard the Ham Flavor package)
1 Honey Baked Ham Bone (plus crackle drippings if you have any!)
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves, minced
1 15-ounce can diced tomatoes
Soak beans (in 2 quarts of water) overnight in large pot (or at least 8 hours)
Drain and return beans to pot with 2 fresh quarts of water and ham bone/meat.
Bring beans to a boil, reduce heat and simmer uncovered for 2 ½ hours.
After simmering, add the remaining ingredients.
Simmer for 30 minutes remove ham bones and any fat pieces that you don’t want. Season to taste and ENJOY!
Mom’s Best Corn Bread
1¼ cups flour
¾ cup corn meal
5 teaspoons baking power (this is not a typo!)
¾ teaspoon salt
¼ cup honey
1 beaten egg
1 cup milk
2 Tablespoons melted butter
Sift together the dry ingredients. Add the honey.
In a separate bowl mix together and add the remaining wet ingredients.
Spread in buttered 9-inch pan (or pie plate).
Bake at 375° for 30-35 minutes or until lightly browned around the edges.
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