Back in the 1970’s my husband’s family owned a little Pizzeria. It was called Leono’s Pizzeria. It was long ago sold and has had many new tenants through the years, but tonight one of the memories was resurrected.
I used to live “up north” in Michigan. The town I lived in had a restaurant which served the most amazing submarine sandwiches — and they delivered! I enjoyed many a late night Italian submarine sandwich, but since I moved away (a long time ago now), I have not found another that I liked as well.
Necessity is the mother of invention, or something like that…. so here is my knock-off version.
Ham and Bean Soup
- 16 ounces dried Great Northern beans
- 1 cup diced sweet yellow onion
- 3 cloves garlic, diced
- 1 tablespoon oil
- 1 1/2 quarts chicken broth or stock
- 2 bay leaves
- 2 cups peeled and diced potatoes
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- 1 1/2 pounds to 2 1/2 pound ham shank
- 1/4 teaspoon black ground pepper
- 1 teaspoon salt
- 1/4 teaspoon ground cumin
- Soak beans overnight in salt water, drain.
- In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes). Remove from heat.
- Add remaining vegetables, seasonings, ham shank, drained beans, and chicken stock or broth.
- Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
- Remove ham shank from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft
Ham Au Gratin
- About 4 cups peeled and sliced red or golden potatoes
- 2 Tbsp Flour
- 2 Tbsp Butter
- 1 C Milk
- About 4 C Grated Cheddar
- Leftover Spiral Cut ham (about 6 slices)
Peel and slice potatoes to about 1/8” thick. Rinse.
Put into 9×9 square baking dish (buttered or sprayed with PAM)
Add about 2/3 of the grated cheese over the potatoes.
In saute pan, melt butter. Add flour and mix well into butter. Add milk and stir over medium heat until well blended and lumps disappear.
Pour onto potatoes / cheese and mix well until they are all well blended.
Cover with foil and bake 45 min at 450 degrees.
In the last 10 min, uncover and put ham and remaining cheese on top. Finish baking for 10 more min.
If you use other types of potatoes, such as Idaho, you might want to blanch them first by cooking them partially in the microwave and draining / drying them prior to baking. Sometimes these potatoes don’t get soft unless you do so.