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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This hearty stew recipe was inspired by the annual spiral sliced holiday ham that usually needs a new destiny by the end of its first week in the refrigerator. Choose from slow cooker or stovetop directions. Ingredients:
2 leeks |
1 meaty ham bone from a spiral sliced ham |
4 carrots, sliced into 1/2 |
1/2 green bell pepper, chopped |
1 cup dried lentils |
1/3 cup chopped fresh parsley |
1 (14 1/2-ounce) can diced tomatoes with green pepper and onion, undrained |
1 (14 1/2-ounce) can beef broth |
1 (10 1/2-ounce) can beef consomm |
1 1/2 cups water |
1/4 teaspoon freshly ground pepper |
Directions:
1. Remove root, tough outer leaves, and tops from leeks, leaving 2 of dark leaves. Slice leeks; rinse well, and drain.
2. Place ham bone in a 5-quart electric slow cooker. Add leeks and remaining ingredients. Cook, covered, on HIGH 1 hour; reduce heat to LOW, and cook 6 hours. Remove ham bone; cool slightly. Cut off meat and chop. Discard bone; return meat to stew.
3. Dutch Oven Method: Combine all ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Remove ham bone, cut off meat, and continue as directed above.
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