Smoked Ham Hough Soup

A soup made with a ham hough, simmered at a low heat for eight hours under glass.

The vegetables cooked with the ham joint were: carrot, celery, onion, potato, half a red pepper cut into strips, and one diced red-skinned apple (Braeburn).

The meat falls away from the bone after cooking for several hours. The joint was carefully removed from the soup pot, and all the bones were fished out. Then some of the ham was returned to the pot.

The bones were discarded, and the rest of the ham was allowed to cool, and stored in the fridge for another meal. A delicious soup, and a great winter warmer. Excellent for using up surplus vegetables in your kitchen.