Lentils and Ham

One of the reasons we love serving ham for Easter is the leftover ham, especially the ham bone. That bone can be used to make a flavorful stock for split pea or white bean soup, helping to stretch out that ham for days.

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 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.

Lentils and Ham Recipe

Any leftover ham will do here, or you could use a smoked ham shank or ham hock in its place. Slices of thick-cut bacon are a good substitute for the slices of leftover ham.

Ingredients

Ham Stock

• Ham bone, and stray bits of leftover ham
• 3 quarts water
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, roughly chopped
• 2 bay leaves
• 2 teaspoons dried thyme

Lentils

• 2 tablespoons 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 broth
• Salt
• Slices of leftover ham

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