These ingredients are important for the flavor and texture of the soup, and they need to be used in a specific way in order to get the best results *Ham Bone: The key to this recipe is to cook a ...

For me, nothing is more filling and comforting than a good soup. And if it’s also easy to make, that’s truly hitting the ...

Cover with a lid and cook on High for 5–6 hours ... as the soup will thicken as it cools. This soup is traditionally made with stock from a ham bone but this version uses a small gammon joint ...

Add the cream, return to a boil ... bring the soup to a simmer and vigorously whisk in the whipped cream to achieve a light, frothy texture. Put 8 Virginia-Ham Croquettes in each soup bowl ...

As soon as it has reached boiling point remove from the heat. Drain, wash the ham hock and ... the skin and bone and pull the meat into pieces. Add the mustard to the soup and season with salt ...

If the ham is salty, soak it in cold water overnight and discard the water the next day. Cover the ham with fresh, cold water and bring it slowly to the boil ... and the small bone at the base ...