Hmmm leftover stew doesn’t sound all that delicious, so I’ll give you some background information. One Sunday, I decided to bake a ham. Seth ran to the store and bought a 20 pound ham! It was delicious that day, glazed with Pete’s mustard and pecan sauce. The ham also made great sandwiches, but after the next few days of leftovers, we were bored with ham. Trying to be economical, I decided to make ham soup. I boiled the ham bone with an onion, carrots, sage, bay leaf, and peppercorns and saved the broth for this soup. If you’d like to add more veggies to the stew, adding can of chopped tomatoes or mushrooms would be delicious.
Ham and Hominy Stew1 red onion, chopped
3 cloves garlic, chopped
½ cup white wine
8 cups ham broth, or chicken broth
4 cups chopped ham
1 (29 oz) can whole white hominy, drained
1 Tbsp chopped sage
2 bay leaves
Baby spinach leaves
1. In a large stockpot, sauté the red onion and garlic in oil until soft. Deglaze with white wine. Add the remaining ingredients and simmer for 30 min to 1 hour to develop flavors.
2. Place spinach leaves in an empty bowl and pour soup over. Enjoy!
