Leftovers often mean soup. Any time there’s a big portion of meat served, it’s almost a guarantee that soup will be one of the eventual leftovers.
Soup went two ways with this ham.
First, I went with split pea soup. It’s pretty traditional to use ham with split pea. I used ham stock that I made from the ham bone, plus I sauteed pieces of meat that then boiled in with the peas.
The last time I made split pea soup, it came out much thicker than I like. This time? It came out thinner than I like. I’m still learning. To compensate a little, I chunked up the soup by adding some mixed vegetables near the end.
I’m very proud of the other direction I went with soup leftovers. This was a riff on a “Portugese Kale and Sausage Soup” that I’ve made many times. The soup works well with basically any smoky meat and any dark green. I’ve used sausage, kielbasa, and now ham, and I’ve used kale, spinach, mustard greens, turnip greens, and beet greens.
I sauteed onions and the ham, added spices and broth, and added the greens… and then the secret ingredient that really makes this soup special: brown mustard. If you’re looking for more of a zing, you could add hot sauce, cayenne pepper, or even horseradish. We tend to leave it to the individual servings to spice up.
Both of these soups freeze & reheat well.