Ham Bone Dumplings
©From the Kitchen of Deep South Dish

Brian and I really liked this soup. The ham broth has a wonderful ham flavor. It's best if the the flavor is strong to contrast with the milder flavor dumplings (the broth needs to be fairly concentrated). I believe we used the drippings from roasting the ham, as well as the stock from the ham bone. We made this another time and it was not as good; I think we did not use the drippings from baking the ham, which is quite strong. Add water to the pan the ham is roasting in about half way through cooking, save the drippings and refrigerate overnight. The next day skim off any fat that is on the surface. The dumplings help to thicken the broth a bit.

For making a rich ham stock, see Ham Stock recipe.

DO NOT add any extra salt.

For the Ham Stock:
1 large meaty hambone
3 quarts of water
2 whole celery stalks (ribs) with leaves, rinsed and cut into large chunks
2 large carrots, unpeeled, rinsed and cut into large chunks
1 large onion, unpeeled and quartered
4 sprigs of fresh parsley
2 bay leaves
1/2 teaspoon of whole peppercorns

For the Dumplings: (I like our dumpling recipe)
3 tablespoons of vegetable shortening
1-1/2 cups of self-rising flour (if using regular flour, add 2 1/4 tsp. baking powder, 3/4 tsp. salt)
1/2 cup buttermilk or milk (if using buttermilk or sour milk, add 1/4 tsp. baking soda)
1/4 cup of reserved ham stock
Salt, only if needed, to taste

Place ham bone in a large stockpot, along with the remaining stock ingredients. Bring to a boil, reduce heat and simmer, uncovered, for 2 hours or until mixture is reduced to about 1-1/2 quarts. Strain, reserving the bone and stock; discard vegetables. Once cooled, pick off any meat from the bone, reserving the meat and discarding the bone. Refrigerating the stock overnight is best when possible.

When ready to prepare dumplings, measure out 1/4 cup of the stock to use in making the dumplings. Bring remaining ham stock to a rolling boil. Mix together the dumpling ingredients until they form a soft dough. Using a small spoon, scoop out and drop into boiling broth and cover immediately so that the dumplings begin to steam; simmer on low about 10 minutes before checking. Don't overcook or dumplings will be dense and hard. Taste broth and adjust seasonings if needed, adding freshly cracked black pepper. Carefully scoop broth and a few dumplings into individual serving bowls.

[Our dumplings are always light. The recipe has you cook them 10 minutes uncovered, then 10 minutes covered.]

Cook's Notes: May substitute 2 or 3 meaty ham hocks. If the bone or hocks you use are not very meaty, add in about 1 to 1-1/2 cups of chopped, smoked ham.

Yield: About 4 to 6 servings