Ham and Cabbage

Ingredients:2 tablespoons butter
1 onion, chopped
1 small head cabbage, coarsely chopped
1/4 cup water
3 large potatoes, scrubbed and sliced
1 T seasoning salt
2 cups cubed cooked ham

Directions:In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and potatoes, stir. Pour water over, cover and simmer gently on medium low for twenty minutes.
Sprinkle Johnny's seasoning salt over cabbage and potatoes. Allow to simmer covered for an additional 10-20 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

Bean and Ham Soup

Ingredients:1 (20 ounce) package 15 bean mixture, soaked overnight
2 1/2 cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth

Directions:Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients.
Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove bay leaves before serving.

Ham Chowder

Ingredients:
4 cups chicken or ham stock
2 cups cubed Country ham
1 tablespoon dried rosemary
1 pound bacon, diced
1 large onion, diced
2 leeks, diced
2 cloves garlic, minced
3 green onions, diced
3 large potatoes, cubed
1/2 pound carrots, cubed
3/4 cups heavy cream

Directions:
Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and rosemary.
In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain most of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
Place cubed potatoes and carrots in pot; simmer until vegetables are tender, about 20-40 minutes. Turn off heat, and add cream to pot.