Good Down to the Bone: HoneyBaked Ham Bone Stew

You may not have much meat leftover from Thanksgiving, but if you saved your ham-bone... 

you're in luck because HoneyBaked Ham Douglasville has a delicious stew recipe perfect for chilly nights like tonight!

Honeybaked Ham Bone Stew

In a heavy Dutch oven, heat over medium-high heat:
- 2 tablespoons corn oil

Then sauté the following ingredients until tender (about 5 minutes):
- 1 large onion, chopped
- 3 large garlic cloves, finely chopped

Add and stir to mix thoroughly:
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried thyme, crumbled
- 1 bay leaf
- 1/2 teaspoon dried, crushed red pepper

Add the following ingredients and simmer for about 45 minutes to an hour:
- 2 (two) 14.5 oz. cans of chicken broth
- 1 (one) 14.5 oz. can of sliced, stewed tomatoes
- 1 ham bone with some meat on it (you can also use 1 1/2 cups of diced HoneyBaked Ham instead, just reduce your cooking time slightly)

Remove bone from soup after 45 minutes to an hour. Allow bone to cool, then scrape the remaining meat off of it (if any) and return remnants to your pot of stew. 

Simmer for an additional 15 minutes. Season to taste with salt and pepper.

Ladle into bowls, top with a small bit of shredded cabbage or chopped cilantro.

Serve & enjoy (serves 6) your HoneyBaked Ham Bone Stew! 

--Your HoneyBaked Ham Douglasville Crew