Ingredients:
- 1 Christmas ham bone with some meat still attached
- 8-10 medium-sized potatoes, cubed
- 1 large onion, diced
- 1/2 stick of butter or margarine
- 1 can Grands biscuits
- Salt and pepper to taste
- 1 tablespoon sugar (optional, omit for honey or glazed ham)
- Fresh parsley or chives for garnish
Instructions:
- Prepare the Ham Broth:
- In a large pot, place the Christmas ham bone and cover it with water. Bring it to a boil and let it simmer for about an hour to extract flavors and remove any remaining meat from the bone.
- Cube and Boil Potatoes:
- While the ham bone is simmering, peel and cube the potatoes. Boil them in salted water until tender. Do not drain, keep the starchy water.
- Remove Meat from Ham Bone:
- Once the ham bone has simmered, remove it from the pot. Pick any remaining meat off the bone and set it aside.
- Combine Ingredients:
- Add the picked ham meat to the pot with the boiled potatoes and starchy water. Add diced onions and the half stick of butter. Bring the mixture to a rolling boil, then reduce the heat to medium.
- Prepare Dumplings:
- Cut each biscuit from the can into 6 pieces to make dumplings. Drop the dumplings into the potato and ham mixture.
- Cook Dumplings:
- Continue cooking the stew with dumplings for about 7-8 minutes or until the dumplings are cooked through.
- Season and Sweeten:
- Salt and pepper the stew to taste. Add sugar if desired (omit if using honey or glazed ham).
- Garnish and Serve:
- Serve the stew hot, garnished with a sprinkle of fresh parsley or chives on top for added freshness and color.
- Enjoy the Old-Fashioned Yummy Stew:
- Ladle the ham and potato dumpling stew into bowls and enjoy this delicious and comforting old-fashioned dish!
- Q: Can I use a different type of ham for this recipe?
- A: Yes, you can use any type of ham, but the flavor may vary. Adjust salt and sugar accordingly.
- Q: Can I use pre-made dumplings instead of cutting up biscuits?
- A: Certainly! You can use pre-made dumplings or even frozen dumplings to save time.
- Q: Is it necessary to peel the potatoes?
- A: Peeling is optional. Leaving the skin on adds extra texture and nutrients to the dish.
- Q: Can I make this stew ahead of time and reheat it?
- A: Yes, you can make it ahead and reheat. The flavors often develop even more when reheated.
- Q: How long does it take for the dumplings to cook?
- A: Dumplings usually take about 7-8 minutes to cook, but the time may vary, so check for doneness.
- Q: Can I freeze the stew for later?
- A: While the stew can be frozen, dumplings may have a different texture upon thawing. Consider making fresh dumplings when reheating.
- Q: What should I serve with this stew?
- A: It’s hearty on its own, but you can serve it with a side of crusty bread or a simple green salad.
- Q: Can I add more vegetables to the stew?
- A: Absolutely! Feel free to add carrots, celery, or peas for additional color and flavor.
- Q: Can I use a different type of biscuit dough?
- A: Yes, you can experiment with different types of biscuit dough or even make your own for a personalized touch.
- Q: Can I omit the sugar if I prefer a savory stew?
- A: Yes, you can omit the sugar if you prefer a less sweet flavor, especially if using honey ham or glazed ham.
- Q: Can I use the leftover ham from a different occasion?
- A: Certainly! Any cooked ham can be used. Adjust flavors based on the ham’s seasoning.
- Q: How do I store leftovers?
- A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
- Q: Can I make this stew in a slow cooker?
- A: Yes, you can adapt the recipe for a slow cooker. Adjust cooking times accordingly.
- Q: What’s the best way to reheat the stew?
- A: Reheat on the stovetop over low to medium heat or in the microwave until warmed through.
- Q: Can I make this stew without dumplings?
- A: Yes, you can omit the dumplings if you prefer a simpler ham and potato stew.
Feel free to customize this recipe to suit your preferences and dietary needs!