I used a slow cooker on low for 8 hours. Per previous reviews, I used chicken stock instead of water and eliminated the salt. To thicken, 1/2 way into cooking process I took some liquid and beans and blended them. I added 1 tsp white pepper and 2 packets of Slenda to amp up the flavor. My poor easter ham was overcooked (by 90 minutes! - oops), and the ham bone was not very meaty. To compensate, I added some of the drippings from the original cooking of the ham (less the fat, of course). The base was still less thick than we wanted, so I put the soup on the stove and reduced for 30 minutes prior to serving. I added onion, carrots and a bit of corn starch/water mix. It thicken up beautifully. When setting it to boil prior to serving, I added the chopped ham & onion. The end result was wonderful. Perfect thickness for our taste, cooked but not pulverized onions & carrots, juicy ham pieces, and subtle but robust flavor.
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I used a slow cooker on low for 8 hours. Per previous reviews, I used chicken stock instead of...