Any time we have a Honey Baked ham, we always make this soup with the ham bone. You can also go into a Honey Baked Ham and they’ll sell you just the ham bone. Two things to note if you choose this option:
- They usually sell out of these fast. Call ahead and have them hold one for you.
- They strip the bone of almost all the ham, so your resulting soup won’t be quite as meaty.
Since I like the broth so much, I usually double up on everything except for the cumin and red pepper. Those, I just add to taste.
In a heavy Dutch oven heat over medium-high heat
2 tablespoons corn oil
Sauté until tender (about 5 minutes):
1 large onion, chopped
3 large garlic cloves, finely chopped
Add and stir to mix through:
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dried crushed red pepper
Then add and simmer for about 45 minutes to an hour
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can sliced stewed tomatoes
1 ham bone with some meat on it (or 1 1/2 cups diced HoneyBaked Ham®-reduce cooking time slightly)
Remove bone from soup, let cool to handle and then scrape the meat off of it and return the meat to pot. Then add and simmer for an additional 15 minutes.
Season to taste with salt and pepper.
Ladle into bowls, top with a small bit of Shredded cabbage or chopped cilantro and serve.
(Note: I’ve never done this last step. The soup was too good without it.)