I'm stuck with a very delicious dilemma. I made a 9 pound glazed ham as a part of the spread at our holiday cocktail this past weekend, and it was absolutely delicious. Last night I broke down the leftovers (slices for sandwiches for the fridge, froze small diced pieces for casseroles, etc.) and now I've got this huge ham bone with lots of delicious fat and meaty bits still attached.
I know I should use the bone for some kind of stew but was hoping you'd have some good suggestions. What would you do if you were in my spot?
Sent by Caroline