Heck Yeah Holiday Ham Bone Ramen

Ever since I’ve been making ham for holiday meals, I’ve been searching for recipes out there that utilize the leftover and delicious ham bone. I’ve tried ham and barley soup, ham and potato soup, ham and dumplings, and red beans and rice. All of these recipes have been great, and I’ve made each one multiple times. But after Thanksgiving this year, I went looking for a new recipe, and ended up modifying this awesome and extremely tasty ramen recipe on Mashed… and now I think it’ll be tough to top this winner!

Ingredients

• 1 ham bone with a bit of meat
• 2 tbsp canola oil
• 1 medium red onion, diced
• 5-6 cloves garlic, minced
• 3 teaspoons fresh ginger, minced (or three frozen cubes of ginger from Target)
• 10 cups of water
• 1 tbsp Fish sauce
• 3 tbsp Soy sauce
• 5 tbsp Rice wine vinegar
• 2 tbsp toasted sesame oil
• 2 tbsp chili oil (ideally infused with lemongrass)
• 2 limes – one juiced, one sliced for garnish when serving
• 2 green onions, chopped
• 4-6 eggs, depending on how many eggs you want in your bowls
• 4-6 packages of instant ramen noodles (you’ll use the ramen noodles and throw away the spice packets)
• 1/2 cup chopped or crushed peanuts
• Chopped ham or meat from ham bone
• Optional garnishes/toppings: shredded napa cabbage, jalapeno slices, cilantro, mint, bean sprouts

Directions

1. In a stockpot, heat canola oil over med-high heat until shimmering. Add onion and saute until translucent, about 3 min. Add garlic and ginger and cook for 1 min, being careful not to burn. Add ham bone and stir to coat with aromatics.
2. Add water, fish sauce, soy sauce, rice wine vinegar, toasted sesame oil, chili oil, and juice of one lime. Stir to combine, bring to boil, lower heat to simmer for at least 30 minutes.
3. Meanwhile, soft boil the eggs by doing the following: Bring about 1-2 quarts water to boil in saucepan. Carefully lower eggs (straight out of the fridge) into the boiling water. Reduce heat slightly but maintain gentle rolling boil. Cook for 6 minutes; prepare ice bath to receive eggs. When 6 minutes have passed, remove eggs to ice bath for 3-5 minutes. When cool to touch, peel eggs and set aside.
4. After broth has been simmering for 30+ minutes and you are almost ready to start serving, prepare the instant ramen noodles. If desired, change water in saucepan and once again bring to boil. Add brick of curly noodles to boiling water for 3 minutes (or follow package directions). Discard spice/flavoring packets!
5. When noodles are done, use slotted spoon or spider to remove noodles from water and place in serving bowl. Then ladle hot broth over noodles.
6. Top with soft boiled egg(s) split in half. Garnish with sliced scallions, crushed peanuts, chopped ham, and extra limes. Add additional garnishes as desired and enjoy!

Slow Cooker/Ninja 3-in-1 Ham and Potato Soup

I recently got a Ninja 3-in-1 cooker to replace my trusty slow cooker. I wanted to try out a few recipes to see how it compared and this was one of the first. I made this pretty unchanged (shocker!) from the original post on Dinner then Dessert and it was really delicious! I just switched out some of the quantities in this version below to fit more of my shopping/cooking style.

Ingredients

• 3 lbs/10 russet potatoes , diced
• 1 yellow or white onion , diced
• 2 large carrots or 10-15 baby carrots, peeled and chopped
• 1/2 cup chopped celery
• 16 ounce Cubed Ham (I got a bone-in ham from Target and made this and one other recipe for a ham casserole… the ham was delicious and awesome)
• 1 teaspoon Kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1/4 cup flour
• 4 cups water + 4 tablespoon Chicken flavor Better than Bouillon soup base (you can sub 4 c chicken broth/stock for all of this if you want)
• 1 1/2 cups whole milk
• ½ cup sour cream

Instructions

1. Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
2. Using a potato masher, mash about 1/3 of the potatoes (don’t worry the ham won’t really mash that much)
3. Add the flour, heavy cream/milk and sour cream and stir everything together.
4. Cover and cook on high for an additional 15 minutes.