Ham and Lentil Stew

This hearty stew recipe was inspired by the annual spiral sliced holiday ham that usually needs a new destiny by the end of its first week in the refrigerator. Choose from slow cooker or stovetop directions.


10 cups

Recipe from

Oxmoor House


2 leeks
1 meaty ham bone from a spiral sliced ham
4 carrots, sliced into 1/2
1/2 green bell pepper, chopped
1 cup dried lentils
1/3 cup chopped fresh parsley
1 (14 1/2-ounce) can diced tomatoes with green pepper and onion, undrained
1 (14 1/2-ounce) can beef broth
1 (10 1/2-ounce) can beef consommé
1 1/2 cups water
1/4 teaspoon freshly ground pepper


Remove root, tough outer leaves, and tops from leeks, leaving 2" of dark leaves. Slice leeks; rinse well, and drain.

Place ham bone in a 5-quart electric slow cooker. Add leeks and remaining ingredients. Cook, covered, on HIGH 1 hour; reduce heat to LOW, and cook 6 hours. Remove ham bone; cool slightly. Cut off meat and chop. Discard bone; return meat to stew.

Dutch Oven Method: Combine all ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Remove ham bone, cut off meat, and continue as directed above.

Christmas with Southern Living 2001,

Oxmoor House

May 2001
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