Lunchbreak: HoneyBaked Ham

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HoneyBaked Ham

Ham-Bone Stew

Serves 6
In a heavy Dutch oven heat over medium-high heat 2 tablespoons corn oil

Sauté until tender (about 5 minutes):
1 large onion, chopped
3 large garlic cloves, finely chopped

Add and stir to mix through:
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dried crushed red pepper

Then add and simmer for about 45 minutes to an hour
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can sliced stewed tomatoes
1 ham bone with some meat on it (or 1 1/2 cups diced HoneyBaked Ham®-reduce cooking time slightly)

Remove bone from soup, let cool to handle and then scrape the meat off of it and return the meat to pot. Then add and simmer for an additional 15 minutes.
Season to taste with salt and pepper.
Ladle into bowls, top with a small bit of Shredded cabbage Or chopped cilantro and serve.

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