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.
Oxmoor House MAY 2001
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.
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