1 leftover ham bone 7 c. water 1 Tbsp. olive oil 1/2 c. chopped onion 3 clove garlic, minced 1 carrot, peeled and diced 1 russet potato, peeled and diced 1 (15-1/2-ounce) can white kidney beans 1 c. frozen corn kernels 1/2 tsp. fresh thyme leaves 1/4 tsp. black pepper 1 1/2 c. leftover diced ham
What to do:
1. Place hambone in a large pot with water. Bring to a boil over high heat, reduce heat to low, and simmer 60 minutes. 2. Meanwhile, in a large skillet over medium heat, heat oil until hot. Add onion, garlic, carrot, and potato and cook 5 minutes, stirring occasionally. Remove and discard hambone. Stir beans, corn, thyme, and pepper into the hamstock. 3. Bring to a boil, reduce heat to low, and simmer 10 minutes or until potatoes are tender. Stir in ham and cook 5 minutes or until heated through.
