Since I moved back from the States it has become somewhat of a tradition to cook easter ham from scratch. Those of you, who read my blog regularly know, that a bough a good cut of meat. First up was creating the base for the soup. I still had same beef stock from a previous cooking session in my freezer, so at least I didn't have to create the stock entirely from scratch. And that saved me about 90 minutes. Put in the beef stock and added some fresh veggies for the soup. And than came the fun part for me.
The seasonings. I started with some salt and pepper then added chopped onions and garlic. Next up were some oregano and parsley and topped it off with a pinch cheyenne pepper and spicy paprika. Brought the base of the soup to a boil and tasted it. It was OK, but I still wasn't entirely happy with it. So I added more pepper and topped it off with sweet paprika and some curry. Now I was happy with the taste.
I took the pot off the flame put the cut of meat into it and let it soak for about 3 hours. This gave me time to catch up on my emails and social media. After about 3 hours I put the pot back onto the stove, brought the entire thing to a bowl and the simmered it for roughly 90 minutes. If the smell that came from the kitchen is any indicator than this should be one tasty easter ham.
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