Slow Cooker Lentil and Ham Soup

Slow Cooker Lentil and Ham Soup

A day for family…

February 18, 2019 marks Family Day in my province of Alberta, Canada.  A holiday to promote family values and spending time together as a family.  Slow Cooker Lentil and Ham Soup is perfect for your family day weekend.  Super easy to toss together in your slow cooker, and forget about until dinner time. Giving you the whole day to spend with your family without having to worry about dinner until the last few touches are required, which is hours later.

Dinner is ready…

With just a couple of last minute touches to the soup, the whole family can enjoy a hearty and satisfying soup made from scratch.  It’s a wonderful bowlful to warm everyone up from a day of outdoor activities even if it’s not a holiday.  The recipe makes about 10 cups and freezes well too.

To ham or not to ham…

I love the subtle smokiness a ham bone can bring to soup and I just happen to have a ham bone leftover from the holidays. If a ham bone isn’t available to you, a smoked pork hock works just as well and they’re readily available all year.   I also like the texture and flavour of meaty little bites of ham throughout the soup too, so I’ll definitely ham it up when I can. But don’t fret, this is a lovely vegan soup without the ham if that is your preference.  The dill and vinegar in the recipe add a little brightness to the soup and helps to cut the starchiness of the lentils.  It’s so, so good.

Now, about the lentil…

I could rattle on and on about the lentil, but the lentils website is very informative about the varieties, nutrition and cooking of the lentil.  It’s a good read with lots of information.  

Slow Cooker Lentil and Ham Soup
Print Recipe
    Servings Prep Time
    10 cups 30 minutes
    Cook Time
    7 hours
    Servings Prep Time
    10 cups 30 minutes
    Cook Time
    7 hours
    Slow Cooker Lentil and Ham Soup
    Print Recipe
      Servings Prep Time
      10 cups 30 minutes
      Cook Time
      7 hours
      Servings Prep Time
      10 cups 30 minutes
      Cook Time
      7 hours
      Ingredients
      Servings: cups
      Instructions
      1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
      2. Cut excess ham away from bone and save for later.
      3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
      4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
      5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
      Recipe Notes
      • a smoked pork hock will work in place of a meaty ham bone.
      • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

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      Baked Apricot Mustard Ham

      Baked Apricot Mustard Ham

      Looking to feed a crowd of hungry relatives and friends this Easter? Baked Apricot Mustard Ham will not only feed the small army you call family, it will also slice out enough ham for leftovers along with a ham bone for soup. The meal that keeps on giving, in an oooh so tasty and simple way. The herby mustard rub is my standard go to paste to rub on most everything but this time with the addition of apricot jam. The jam helps to glaze the ham and cut the salt with a touch of sweetness. You’ll also love, love, love the fresh herbs, especially the rosemary, which is such a wonderful pairing with ham.

      Aside from the ham, which I could chatter on about, this post also warms my heart for another reason. It’s the kind gesture and thoughtfulness from a wonderful friend who gave me the opportunity to use a family treasure in my post. The silver and stainless steel carving set used in the pictures belonged to my friend’s Grandmother on his father’s side.

      There are actually 3 pieces to the set although I only used two in my pictures. The set includes a fork, knife and sharpening steel, which looks much different from what we see today. All pieces are stamped with WM Rogers and Son, who was a well know silversmith and pioneer in the silver plate industry. They’re tarnished like heck and the knife is uneven from use or sharpening, but this vintage set is prop gold and absolutely beautiful in my photos. Thank you Mike for thinking of me, Happy Easter.

      Recipe source for Baked Apricot Mustard Ham:  Compelled To Cook

      You may also like Braised Lamb Shoulder for your Easter gathering.

      Baked Apricot Mustard Ham
      Print Recipe
        Servings Prep Time
        12-15 people 20 minutes
        Cook Time Passive Time
        3 hours 15 minutes
        Servings Prep Time
        12-15 people 20 minutes
        Cook Time Passive Time
        3 hours 15 minutes
        Baked Apricot Mustard Ham
        Print Recipe
          Servings Prep Time
          12-15 people 20 minutes
          Cook Time Passive Time
          3 hours 15 minutes
          Servings Prep Time
          12-15 people 20 minutes
          Cook Time Passive Time
          3 hours 15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 325℉. Remove ham from packaging and dab dry with a paper towel. Score ham by cutting just through the skin in diagonal lines about 1" apart. Repeat diagonal line in the opposite direction to create a diamond pattern.
          2. In a small bowl whisk together mustard, half the apricot jam, chopped fresh herbs, olive oil, garlic, lemon juice, salt and pepper.
          3. Lay ham face down in roasting pan and scatter a handful of fresh herbs around the ham. Smear half of the mustard rub evenly over ham. Add 3/4 cup water to the pan and cover tightly with foil.
          4. Bake for approximately 2-2 1/2 hours until warmed through and an internal temperature of 135℉ is reached. Increase oven temperature to 400℉ and strain liquid from pan. Rub ham with remaining mustard rub and continue to bake uncovered for 20-30 minutes until golden and browned and the internal temperature is 145℉. Remove from oven and recover with foil and allow to rest 15 minutes. Slice and serve.
          5. While ham is resting, reduce liquid from pan by 1/3. Whisk in 1/4-1/3 cup apricot jam to taste and serve along side the ham.