It’s getting about that time to finalize our Thanksgiving day menus. We’ve got just a week left now before the big day. Many of my friends already have their menus planned out, while others make the same things year after year. For us, I like to change things up every year. None of our Thanksgiving Day feasts are exactly the same. Whether the change is as simple as the way we cook or season the turkey, or as dramatic as exchanging the turkey bird for something different all together, I like to keep my family on their toes.
So for this year’s feat I’ve decided, with the encouragement of my son, to exchange the turkey for a turducken. I’ve only heard about them before, but never tried them. My son is so enthralled with the idea of a turkey stuffed with a duck and stuffed with a chicken, he’s just can’t stop talking about it.
Since this turducken beast could go either way, good or bad, I’m also making a good holiday ham to go along with our feast. I’ll be making one of Smithfield’s amazing spiral sliced hams too. In addition to the flavor we usually get, the honey glazed hickory smoked ham, they also have new this year a caramel apple glazed hickory smoked ham and a pecan praline glazed hickory smoked ham.
My favorite part about making a ham, is all the leftovers. I can freeze hunks of ham to put in soups, stews, greens and bean dishes later on throughout the year. We can also make lots of sandwiches, fry some up the next morning with eggs, and add chunks of ham to so many other different recipes.
Yesterday, I tried out this creamy ham and potato soup. I can’t wait to make this again after Thanksgiving with my leftover ham. This soup is very similar to a loaded potato soup, except it’s with ham. It’s very comforting and perfect for this cooler fall weather.
Yield: Serves 4
3 cups diced leftover ham
1 medium diced onion
3 ribs celery, diced
2 medium carrots, diced
6 small - medium golden potatoes, diced
48 oz chicken broth
1 cup heavy cream
1/2 cup or more instant potato flakes (optional)
Add ham to a large soup pot. Saute over medium heat until heated through. Add onions, celery and carrots. Saute over medium heat until vegetables are tender. Add diced potatoes and chicken stock to pot and bring to a boil.
Cook over medium heat until potatoes are tender and starting to break down. You may need to add more water if soup is too thick.
When soup is done, add cream. If a thicker soup is desired, use a potato masher to mash some of the chunks of potatoes, or add some instant potato flakes and stir well. Heat through, but do not bring to a boil again. Serve,
This post sponsored by Smithfield. All opinions 100% mine.
