Use leftover bone-in ham to make this Ham Rice Porridge (Ham Congee). It is deliciously creamy and comforting with a hint of smokiness.
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 leftover ham or turkey is a no brainer. It can be eaten throughout the day but it is especially comforting on cold mornings or rainy days.
Leftover rice porridge may be refrigerated and reheated for one to two days. Simply add a little water or stock to dilute to preferred consistency. Check again for taste and season accordingly if water is added.
For this Ham Rice Porridge (Ham Congee), I used leftover ham bone and meat from my Baked Ham with Pineapple Brown Sugar Glaze. The ham complemented the rice porridge nicely and provided it with a slightly smoky flavor. You have to give it a try.
Ham Rice Porridge (Ham Congee)
- 2 cups rice (rinsed and drained) (400g)
- 2 inch ginger (peeled and crushed) (60g)
- 1 ham bone
- ¾ lb ham (finely cubed) (340g)
- Salt and pepper to taste
- Green onions (Thinly sliced )
- Ginger (Julienned )
- Fried shallots
- Sesame oil
- ground pepper
- Soy sauce
- Yew char koay (a.k.a. as you tiao or Chinese crullers)
- Combine rice, ginger, ham bone, and 12 cups (2.8 liters) water in a large pot. Place on stove, cover, and bring it to a boil. When water comes to boil, remove the lid. Reduce heat and allow it to simmer for about an hour.
- Add ham, salt, and pepper. Continue to cook for another 30 minutes or until porridge (congee) is thick and ceamy. If porridge gets too thick at any point, stir in ½ cup (120ml) or more water to dilute to preferred consistency.
- Serve porridge (congee) warm in individual bowls. Sprinkle with green onions, ginger, and fried shallots. Drizzle with sesame oil and season with pepper and soy sauce. Add yew char koay, if desired.
I like my rice porridge garnish with lots of green onions and julienned ginger. I also recommend a drizzle of sesame oil and soy sauce complete with a good shake of ground pepper. Other nice to have toppings include crispy fried shallots and yew char koay (you tiao or Chinese crullers) for texture and additional flavor.
Enjoy…..and have a wonderful day! 😎
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