I’m not a massive fan of ham, so when a cooked ham turned up in our organic meat delivery last week, I was at a bit of a loss as to what to do with it! It was a cold and rainy day, and I was short on time, so I decided to use up the last of our vegetable box contents, and add the ham to it.
What resulted was one of the nicest stews I’ve ever made! Even Ameli, my three year old, asked for seconds!
I’ve listed below the vegetables we used as that’s what we had on hand, but you can adapt it as you wish.
Cooked Ham Stew
Prep time
Cook time
Total time
I'm not a big fan of cooked ham, but wow, this turned out so well! One of the biggest bonuses of stew is that you can adapt the vegetables to suit what you have in the house. Keep this to 'mild' vegetables so as to keep the cooked ham flavour as the prominent one.
Author: Luschka
Recipe type: Stew
Cuisine: Winter, Hearty, Comfort Food
Serves: 3-4
Ingredients
- 1 Onion
- 2 cm Ginger
- 3 cloves Garlic
- 15 ml Olive Oil
- 2 tbs flour/corn starch
- 3 large carrots, cut in bite sized chunks
- 1 sweet red pepper, cut in rings
- 4 large mushrooms, sliced
- 5 stalks of runner beans, cut in bite sized chunks
- 300g cooked ham
- 1 tsp salt
- ½ teaspoon paprika
- 1 tsp beef stock or stock cube
- pepper to taste
- water to cover
Instructions
- Finely chop the onion, ginger and garlic (3 seconds speed 6)
- Saute in the olive oil until the onions are soft (speed 1 for 3 minutes)
- Add the ham and mix (reverse speed 2) till it's well mixed.
- Add the flour or corn starch, carrots, pepper, beans, mushrooms, paprika, and stock, and cover with water
- Boil for 20 minutes, (Veroma, Speed 3, reverse), till the vegetables are soft.
- Serve on its own or with bread or noodles.
