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Cooking & Baking

FBaggins

(28,558 posts)

2. Smoked ham (shank or hock) is pretty standard

Reply to moniss (Original post)

Sun Nov 2, 2025, 07:56 AM

Sunday

Hard to go wrong

After several hours - take it out and the meat should easily separate from the bone and skin. Shred... discard the skin... then back in the soup

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moniss yellowdogintexas susanr516

11 replies

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I need a suggestion for my [View all] moniss Sunday OP

Mild Italian sausage JT45242 Sunday #1

Thank you. I'll put it on the list. nt moniss Sunday #3

Smoked ham (shank or hock) is pretty standard FBaggins Sunday #2

Thanks. nt moniss Sunday #4

We make a spanish bean soup using dried chorizo, sliced.. cachukis Sunday #5

I use a cottage ham butt.... FarPoint Sunday #6

Thank you. nt moniss Sunday #9

You have interesting questions! justaprogressive Sunday #7

Thanks. nt moniss Sunday #8

I will be putting a crockpot of the 15 bean soup on tomorrow am irisblue Sunday #10

Sounds wonderful. I also have moniss Sunday #11