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Ham Rice Porridge (Ham Congee)
April 6, 2015 by Linda 7 Comments
If you cooked a ham for Easter Sunday, I hope you saved the bone. I saved mine. I always do because ham bone makes a rich and flavorful soup stock. Whenever I cook bone-in ham, I usually carved out the bone and sliced up the remaining meat immediately after the meal. Both the meat and bone can be kept in the freezer for several months to be used in all kinds of delicious rehashed ham dishes.
There are several recipes using leftover Christmas or Easter ham on this blog and today I am adding yet another one to the list with this creamy Ham Rice Porridge (Ham Congee). For many East Asian families, rice porridge is comfort food. Making a big pot of congee with…
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