I cut up a ham that I got cheap a while back, but couldn't take it over to a friend's house, because of someone in their family that ended up in the hospital,, with a non-covid problem, but people there were still visiting there, so I'm protecting myself. So I cooked the ham in the sous vide yesterday, then chilled it overnight, and today cut the bones out, the solid part (about 2 lbs), and the spiral part, and I got about 3 c of chopped up pieces, after I vacuum sealed about 8 3/4 lbs of ham, in 9 packets, for freezing.
While doing that, I started a batch of blackeyed pea soup in my Instant Pot, starting with cooking out the fat from some of the trimmings, then added a large, chopped onion, and sauteed that, while mincing a couple large garlic cloves, with about 2 tb fresh sage leaves. I added that, when the onion was browning, along with about a tb of tomato paste, and stirred it about 2 minutes, then added 7 c water, the 2 large bones, 4 fresh bay leaves, a tsp Syrian Oregano (my thyme flavor), and a little salt, though not a lot, as more will cook out of the ham. I pressure cooked this for 75 minutes, while doing the other work.
I had soaked the BEPs in some salt/soda water, about 6 hours, and when the bones were finished, I pulled those and the bay leaves out, and set them to pressure cook 8 min, then release 15 min. I got the rest of my greens from the garden chopped up - kale, cauliflower greens, komatsuna, and senposai - all trimmed back in December! I adjusted the seasonings, then the greens went into the soup at the end, and I just let them sit 5 minutes, before serving, with the cornbread.
Misc greens, to add to the soup, and let sit 5 minutes, before eating. by
pepperhead212, on Flickr
Finished ham and blackeyed pea soup, with the greens. by
pepperhead212, on Flickr
a 9 x 13 pan of roasted chile cornbread, to have with the ham and blackeyed pea soup. by
pepperhead212, on Flickr