Last of the Easter Ham!

My earlier quote, "Eternity is two people and a ham" is almost true, but now the ham is in its final form(s).

Even though it is a warm day, I made bean soup. Very easy, they serve this version, by mandate, in the U. S. House of Representatives.

Take trimmed ham bone, place in pot, cover with water, add 1 lb. Navy beans, add salt and pepper to taste and any nice pieces of ham that remained on the shank and simmer for three hours.

Then remove and cool the shank, clean the remaining meat from the bone, discarding any fatty pieces and add the meat back to the pot. Meanwhile, saute a large chopped onion in some butter until translucent, then add to the soup, taste add S & P if necessary and serve.

I had more than enough ham for the soup so I made a quick ham salad.

Processed 1 1/2 cups ham, placed in a bowl and added 1-2 T reduced fay mayonnaise, a 1/2 t of Dijon mustard, 2 T of pickle relish and S & P, served on toasted English Muffins for lunch.

Taps for the ham.

Bon Appetit!