Ham soup base is the quick and easy way to add
robust ham flavor to soups, sauces, gravy, casseroles, and more. We always
incorporate it into our green beans and baked beans for a flavor boost. Thick,
crumbly paste consistency.
Shelf-stable; no refrigeration required. Stores and travels well - great for
emergency food supplies, camping, boating, and RVing.
To Make Broth: Stir 1 1/2 tsp. Ham Soup Base into 1 cup of boiling water.
Net Weight: 5.29 ounces /150 grams.
available. Click here to view them.
Volume: 1 pound = approx. 2.48 cups.
partially hydrogenated soybean & cottonseed oils, maltodextrin, brown sugar,
hydrolyzed corn, wheat & soy protein, torula yeast & autolyzed yeast extract,
monosodium glutamate, soy flour, dehydrated onion, dextrose, natural flavor,
caramel color, whey & sulfiting agents. Contains wheat, soy, and milk
ingredients. Package in a facility that also processes
milk, soy, wheat, eggs, nuts, and peanuts. Manufactured by Boyd's.
Country of Origin: USA
Recipe: Quick Collard Greens
Sometimes, you crave the taste of home but don't have the time or all the
ingredients. This simplified version is sure to please anyway!
1 Lb. collard greens - rinsed, stemmed, sliced thinly
6 cups water
Dried Minced Onion OR 1 small onion - chopped
3 Tbls. Ham Soup
Red Pepper Flakes
1 tsp. red wine vinegar
~ Place all ingredients, except vinegar, in a large pan overmedium heat.
~ Bring to a boil and then reduce heat to low. Simmer for 30 minutes, or until
greens are tender.
~ Sprinkle vinegar over greens and serve..
Recipe: Barley Pilaf
Simple, rustic side dish is brought to life with smoky ham broth. Serve along
side barbecue ribs, bratts, or roast pork tenderloin.
3 Tbls. butter OR margarine
1 green bell pepper - chopped
1 large onion - chopped
2 ribs celery - chopped
1 cup pearl barley
2 cups Ham Broth
Black Pepper - to taste
~ In a skillet over medium heat, cook bell pepper, onion, and celery in butter
~ Stir barley into the pan to coat with butter.
~ Fold mixture into a 2-quart casserole dish and pour ham broth over the top.
~ Cover and bake in a 350 degree oven until the barley is al dente (nearly
tender) about 30 minutes.
~ Uncover the dish and bake until most of the liquid has been absorbed, about 15
~ Stir, taste, and season with salt and black pepper.