We love this Broccoli Ham and Cheddar Soup. Does this sound like something that might appeal to you and your family? I usually double or even quadruple the recipe as it freezes well. I use home made broth rather than a bullion cube though. As the recipe notes, it's very flexible in the amounts of ham, mushroom and broccoli you can add so if you have a lot of ham go ahead and throw in extra. Here is a link that might be useful: Broccoli Ham and Cheddar Soup

I made this one a few years ago for my Passover crowd (in Lori316's stoneware that she sent me in a swap, ah, memories). DS #2 demanded it again! I used lamb shanks instead of chops. Lamb Chops with Dried Cherries and Port Bon Appétit : April 2008 Bon Appétit Test Kitchen Yield: Makes 2 servings 2 teaspoons olive oil 4 4-to 5-ounce loin lamb chops 1/3 cup chopped shallots 3/4 cup ruby Port 1/2 cup low-salt chicken broth 1/2 cup dried tart cherries 3 tablespoons cherry jam 1 tablespoon balsamic vinegar 1/2 teaspoon ground cardamom Chopped fresh mint or parsley Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint. Here is a link that might be useful: Epicurious recipe

I also like bone in....and have cooked my share of butt end hams as well as whole hams....when you get a hog and have it butchered and the hams smoked, you have to do SOMETHING with the butt. Yes, the shank is easier to carve. I prefer uncooked ham....and you sure don't have to cook it all day....a big one will be done in 3 hours or so at 325....depending how big is BIG! LOL! And I think they taste better by far! I also have placed the ham, cut side up in a dish in the refrigerator and poured honey over it....let it sink in and added more, repeat... It's sweet but delicious! So.....the consenus...bone in is tastier, shank end easier to carve, I like ready to cook rather than pre cooked....but some don't care, and honey baked are delicious, but expensive. That said, I think cure 81 is not worth the price and more like lunch meat than =real ham and I say stay away from those ham loaf things! Linda C

Of course I use beef shank. (grin) But then, you knew that... I also like to make beef and barley with it, it gives a nice beefy flavor to the barley, but I have to start the shanks first and add the barley later, the shanks take much longer to cook. Elery likes this recipe a lot. He leaves out the mint, I leave out the wine and use beef stock but he likes it better with the wine. It's a Chris Cosentino recipe. Beef Brasato with Pappardelle 2 3/4 pounds trimmed boneless beef shank, cut into 2-inch pieces 1 bottle dry red wine 15 mint sprigs, stems reserved Salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 can peeled Italian tomatoes, crushed 1 pound fresh pappardelle 4 large garlic cloves, thinly sliced Freshly grated Parmigiano-Reggiano cheese In a large resealable plastic bag, combine the beef with the wine, mint stems and a generous pinch of salt and pepper. Seal the bag and refrigerate overnight. Preheat the oven to 325ð. Drain the beef, reserving the marinade; discard the mint stems. Pat the beef dry. In a large enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add half of the meat to the casserole and cook over moderately high heat, turning occasionally, until well browned all over, about 12 minutes. Transfer the meat to a plate. Brown the remaining meat over moderate heat. Return all of the meat to the casserole. Add the marinade and bring to a boil. Add the tomatoes, season with salt and pepper and bring to a boil. Cover and braise in the oven for about 2 hours and 15 minutes, until the meat is very tender. Using a slotted spoon, transfer the meat to a plate and shred with 2 forks. Boil the braising liquid until reduced to 2 1/2 cups, about 20 minutes. Meanwhile, in a large pot of salted boiling water, cook the pappardelle until al dente. Drain and return the pasta to the pot. Add the meat and the reduced braising liquid and cook over moderate heat, stirring, until the pasta is well coated with the brasato, about 2 minutes. In a small skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the garlic and cook until lightly golden, about 1 minute. Add the mint leaves and cook for 10 seconds. Pour the garlic-mint oil over the pasta and toss. Serve in shallow bowls, passing the cheese alongside. Annie