Left over ham bones

One of my favorite parts of Christmas is the ham bone. All of the women fighting over it, with dreams of soup bouncing around their heads. I managed to score two ham bones this year thanks to many wonderful coincidences; 1.) an office potluck; 2.) the fact the my aunt made both a turkey and a ham for Christmas dinner and had her heart set on turkey soup; and 3.) my mom is heading out of town for a few days and didn't fight me for the family ham bone. So I got to make two soups today!

The first is my old stand-by ham and lentil soup and the second is a new-comer.

Ham and Lentil Soup 
modified from Gourmet, October 2001
serves 4 to 6

1 lb lentils (any color will do, I usually use red and/or yellow), picked over
2 qt water
1 meaty ham bone
2 lb onions (5 medium), finely chopped
2 tablespoons unsalted butter
1 teaspoon thyme
1 teaspoon sage
salt and pepper to taste

Rinse lentils and combine in a 6- to 8-quart heavy pot with water, ham bone, and half of onions. Bring to a boil, skimming froth, then reduce heat and simmer, partially covered, until lentils are tender but not falling apart, 1 to 1 1/2 hours. This can also be done in a crock pot on low heat for 6-8 hours if you are looking for make ahead options.

Cook remaining onions in butter in a large heavy skillet over moderate heat, stirring, until softened, about 10 minutes. Add to soup along with thyme and sage and continue to simmer, partially covered, until lentils are falling apart and soup is thickened, 1 to 1 1/2 hours. Remove ham bone (if you want the soup smooth, blend the lentils now) then shred meat and return it to soup.

And the second soup.....we decided it wasn't really worth making again.