Did you cook up a lovely Christmas Ham? Or maybe you served up a Ham to ring in the New Year. And now you are looking for something to make to take advantage of all that delicious left over meat. Then have I got some ideas for you.
Every year on New Year’s Day we dine on a big pot of Smoky Ham Bone and Beans. I know, you are suppose to start off the New Year will some Black Eyed Peas. It’s a southern thing. While I love old traditions, Black Eyed Peas are not on my hit parade. However; in the spirit of this old custom, we’ll cooked up some lovely beans.
Then there’s Hubby’s favorite left-over ham dish, a Ham Macaroni and Cheese Casserole. You can bet some form of my Mac and Cheese Casserole is part of our Twelve Days of Christmas celebration.
And now we have a new and awesome dish to add to the leftover ham tradition. What could be more fitting in the cold of winter than a delicious bowl of soup?
Slow-Cooker Ham and Wild Rice Soup
1 bag (16 oz) frozen Mixed Vegetables, thawed
2 cups cooked Ham
1 medium White Onion
3/4 cup uncooked Wild Rice
2 3/4 cups Chicken Stock
1 can (10.75 oz) Cream of Celery Soup
1/4 teaspoon Black Pepper
1 1/2 cups Water
1/2 cup Half-and-Half
Empty vegetables into a colander, rinse with cold water to thaw. Set aside to drain. Dice ham, place in the bowl of a 4-quart slow cooker. Chop onion into small pieces, add to the slow cooker. Stir in the wild rice and mixed vegetables.
In a bowl, mix chicken stock with Celery Soup. Pour over ham mixture. Season with pepper. Add water, cover and cook on LOW for 8 to 9 hours.
To finish the soup, stir in Half-and-Half, increase setting to HIGH, cover and cook an additional 15 minutes or until heated through.
Ladle into soup bowls, serve with warm bread for a delicious winter supper.