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Photo by Ed N

Cooking Level: Beginning

Home Town: Odenton, Maryland, USA

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Ed N is asking: (5 answers)
I want to make Ham & split pea soup but do not like the thought of all the fat from the ham bone going into the soup while it's cooking. Should I "Boil Down" the bone first or is there another way to have not so much fat from the bone? PS: Although I'm a senior citizen I'm sort of new to cooking. Thanks for your help, Ed

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Last updated: Dec. 30, 2012 2:46 pm
Posted: Dec. 30, 2012 7:13 am
 
Answered by: iceemama
Dec. 30, 2012 7:16 am
You can cook it and then refrigerate. The fat will harden at the top and you can then spoon it off. I usually make lentil soup with my ham bone and there does not end up being much fat. I guess it depends on the type of ham and how much is left on the bone.
Comments:
manella
Dec. 30, 2012 7:27 am
I agree with iceemama,i was going to say the same.Happy cooking.
 
cliff4d
Dec. 30, 2012 7:42 am
Me, three!
 
Patty Cakes
Dec. 30, 2012 7:51 am
These 3 know how to cook!! Take their advise, you will be a better cook if you do:) Happy N Y!!
 
manella
Dec. 30, 2012 9:08 am
Patty Cakes,thank you for your kind words.Your pretty darn great yourself.
 
Answered by: jeanrussd
Dec. 30, 2012 7:41 am
Hi Ed, I agree with you about using too much fat in cooking. You could cut off as much of the fat first then pre cook the bone, cool it and skim off the fat, pick off the meat and use it in your soup. I'm a lazy cook though and I just use a small toupe of low sodium ham. You can even use a "turkey ham" that is even lower in fat.
Comments:
PAMELA D. aPROpos of nothing
Dec. 30, 2012 7:51 am
Depends on the ham as mentioned. I would proceed as follows to help eliminate fat. Start by removing as much of the meat as possible and reserve. I would do this because long simmered meat loses flavor. Cover the bone with water and simmer for several hours. Remove bone. Strain broth and refrigerate. Any fats will congeal and form a top layer and be easy to remove. Then proceed with making soup using reserved broth and meat.
 
Answered by: Dave
Dec. 30, 2012 7:56 am
Ed, You might forego the bone a just use some lean ham. Good luck, Dave
Comments:
Patty Cakes
Dec. 30, 2012 8:03 am
Sorry Dave I must disagree, if you are going to the trouble of making pea soup, that ham bone will give Much more flavor then just the meat will provide. And doesn't take any more time since it all gets cooked @ the same time. Just sayin:)
 
Answered by: Tadhg120
Dec. 30, 2012 8:15 am
Better than Boullion- Ham I get mine from WalMart
Comments:
Tadhg120
Dec. 30, 2012 8:16 am
It is a boullion paste.
 
Dec. 30, 2012 10:40 am
Trim off the excess fat you can see on the ham before you start to make the soup. Fat will float to the top of most soups and can be easily skimmed off and discarded. Soup are mostly made by simmering the ingredients, you don't really need to 'boil down' the meat you are adding.
 
Answered by: Ed N
Dec. 30, 2012 2:46 pm
To ALL who responded I thank you. I think I was on the right track and all your comments will help. Again.... Thank You, Ed
 
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