Another great pairing with ham is lentils. Make an easy ham broth with the bone, cook the lentils in it, and serve with some leftover ham slices. Inexpensive, easy, and satisfying.
Ham Broth—The Secret to Flavorful Lentils
Ham is so strongly flavored that you can make the broth in as little as an hour, or you can simmer it all day if you want. The cooking time for the lentils will depend on what kind you use. Always use dark lentils—green, black, or brown—for this recipe. Light-colored lentils are usually split and will turn to mush instantly. The darker ones will hold their shape better. We like them a little on the firm side. But if you prefer them more tender, just cook them longer.
Ham bone, and stray bits of leftover ham 3 quarts water 2 bay leaves 2 carrots, roughly chopped 2 stalks celery, roughly chopped 1 large onion, roughly chopped 2 teaspoons dried thyme Salt, to taste
For the lentils:
2 tablespoons extra virgin olive oil 1 cup minced yellow onion 2 teaspoons minced garlic 1 pound green, black or brown lentils, about 2 cups (we used French green lentils, which cook up a little on the firm side) 5 cups ham stock Salt, to taste Slices of leftover ham
Add the chopped carrots, celery, onion, and dried thyme, and simmer for at least another 30 minutes, preferably another hour. Strain the ham stock through a fine-meshed sieve and set in a large bowl. Taste and add salt, if needed. Add the garlic and cook another minute. Then, add the lentils and stir to combine. Cook the lentils, stirring often, for 2 minutes. Check and taste the lentils from time to time while they cook. You don’t want them to be mushy. When they are done, strain them from the stock (reserve the stock to make soup like split pea soup or ham and white bean soup, or just another batch of these lentils) in a fine-meshed sieve. Toss with a little more olive oil and serve with chopped pieces or slices of leftover ham. Serve either hot or at room temperature.
