Honey Baked Ham Crockpot Collard Greens

Don’t let that leftover honey baked ham bone go to waste. Instead, use it to make ham stock, which you can then use to make these comforting sweet and spicy collard greens in a crockpot or slow cooker. You’ll discover that this flavorful side dish is truly a great accompaniment to almost any meal.

How many times have you thrown the bones of a ham, chicken, or turkey straight into the trash after removing all of the meat? I’ll admit that even I have been known to do the same thing on more occasions than I can even count. No longer though. Now, I cover those bones with water, bring them to a boil, and then lower the heat to a simmer for a few hours to create a simple and flavorful stock instead. I almost feel like I’m cheating by doing this because I then have homemade stock to store in my freezer for the next time I make a soup, stew, or chowder. It’s kind of like getting a free bonus along with that ham, chicken, or turkey.

Ham stock is particularly special because it’s not one that you often find readily available at your local market. It’s easy to find chicken, turkey, or vegetable stock but ham stock is way more elusive. So, after every major holiday where I find myself serving a honey baked ham, I make sure to boil that big ol’ ham bone down to make stock for later use.  When it comes to that stock, I will admit that my favorite way to enjoy it is in these slow-cooked crockpot collard greens. In the beginning, there’s a little bit of sautéing needed but it’s well worth the added time and effort when it comes to flavor. I swear you’re gonna fall in love with this comforting side dish and you’ll never throw a ham bone away again.

Ingredients:

Honey Baked Ham Stock:

• Honey Baked Ham Bone
• Water

Collard Greens:

• 5 Tablespoons Unsalted Butter
• 1 Sweet Yellow Onion, Peeled & Finely Diced
• 2 Cloves Garlic, Minced
• 1 (32-oz.) Bag Collard Greens
• 3 Cups Honey Baked Ham Stock
• 1 Cup Finely Diced Honey Baked Ham
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Hot Sauce
• 2 Tablespoons Light Brown Sugar, Packed
• 1/4 Teaspoon Sea Salt

Directions:

Honey Baked Ham Stock:

1. Place the honey baked ham bone inside of a large pot, cover with water by 2 inches, and then bring to a boil over high heat.
2. Reduce the heat to low and let simmer for 2 hours.
3. Remove the bone and strain the liquid through a colander or strainer.

Collard Greens:

1. In a large Dutch oven, saute the butter and onions for 5 minutes over medium-high heat.
2. Add the minced garlic and collard greens; stir constantly until the collard greens have wilted down.
3. Stir the collard green mixture along with the remaining ingredients in a large crockpot and then cook on low heat for 8 hours.

Suggestions:

• Make the Honey Baked Ham Stock ahead of time. After the stock has chilled overnight in a refrigerator, you can use a spoon to remove and discard any fat off of the top.
• Cooking the onions and garlic ahead of time help to add more flavor to the collard greens. Cooking the collard greens ahead of time helps to ensure that they are wilted properly before being combined with the remaining ingredients.

Improvements:

• Add more hot sauce if you prefer more spice.
• Serve these greens with Baked BBQ Potato Chip Crusted Pork Chops and Tarragon Caramelized Onion Potato Salad.
• Top with an extra pat or two of butter before serving.

Print

Yum

Honey Baked Ham Crockpot Collard Greens

Ingredients:

Honey Baked Ham Stock:
• Honey Baked Ham Bone
• Water
Collard Greens:
• 5 Tablespoons Unsalted Butter
• 1 Sweet Yellow Onion, Peeled & Finely Diced
• 2 Cloves Garlic, Minced
• 1 (32-oz.) Bag Collard Greens
• 3 Cups Honey Baked Ham Stock
• 1 Cup Finely Diced Honey Baked Ham
• 2 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Hot Sauce
• 2 Tablespoons Light Brown Sugar, Packed
• 1/4 Teaspoon Sea Salt

Directions:

Honey Baked Ham Stock:
1. Place the honey baked ham bone inside of a large pot, cover with water by 2 inches, and then bring to a boil over high heat.
2. Reduce the heat to low and let simmer for 2 hours.
3. Remove the bone and strain the liquid through a colander or strainer.
Collard Greens:
4. In a large Dutch oven, saute the butter and onions for 5 minutes over medium-high heat.
5. Add the minced garlic and collard greens; stir constantly until the collard greens have wilted down.
6. Stir the collard green mixture along with the remaining ingredients in a large crockpot and then cook on low heat for 8 hours.

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