This time of year, I love comfort food. Those hearty and warm dishes that just fill you up during the winter. This recipe is a family tradition known as ham pot pie. It is very easy and affordable to make. It is a little time consuming, but well worth it in the end!
This recipe uses left over ham bones. We usually freeze them after the holidays and wait for a cold winter day when we don’t intend to leave the house. It takes approximately 4 hours to complete.
Ingredients: Based off of one ham bone recipe, this can be multiplied as many times as you like for the amount of ham bones you have.
Ham bone with substantial meat remaining (can be frozen)
½ head of cabbage (chopped into bite size pieces)
6 regular potatoes peeled and cubed (set in water to prevent browning until cooked)
1 pound of green beans (cut into bite size pieces)
Pasta (1 cup flour, 2 eggs, ½ tsp salt-mix together and add water till dough-roll out onto lightly floured surface, flatten with rolling pin till approx. ¼ inch thick-use butter knife to cut into squares)
1.) Boil ham bone in large stock pot for 30 minutes, then reduce heat and simmer for another 1.5 hrs. Remove from heat, allow to cool slightly. Remove bone from stock pot to a cutting board. Using a knife and fork, remove all edible pieces of ham. Throw bone away and keep ham for later use. Keep all fluid from ham bone boil in stock pot. Strain with slotted spoon to remove any large chunks of ham or any bone fragments.
2.) While ham is boiling, prepare all other above ingredients and put into individual bowls. Exception: allow pasta to remain on counter.
3.) Once all ingredients are prepared, bring ham stock to a boil. Add potatoes, wait 10 then add pasta by dropping individual pasta pieces into the boiling stock. Following pasta, add green beans. Allow all to boil for another 10 minutes until pasta is soft. Then add cabbage and ham pieces. Cover for another 5 minutes and remove from heat.
4.) Serve immediately, allow to simmer prior to meal, or spoon into storage dishes for freezer.
Mary and I grew up on this dish as well and LOVED it! Our mom would use turkey bones instead so we often got this meal around the holidays. The beauty of it is you can cook a lot of the noodles and stretch the amount of food to feed a bigger crowd (we are from a family of 10). You can also freeze the leftovers. ~ Nancy
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