Charcuterie / Soups

Corn Soup with Potatoes and Smoked Ham

with Jambon de Paris Fumé - Smoked French Style Ham



8 oz (diced) Jambon de Paris Fumé

​1/4 cup lard

1 cup chopped white onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

2 garlic cloves, chopped

2 cups fresh corn kernels (cut from about 4 ears of corn)

1 10-ounce smoked ham hock

1 medium potato, peeled, cut into 1-inch pieces

5 cups water


​Melt lard in heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic; sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups water; bring to boil.

Reduce heat to medium-low; simmer partially covered 1 hour. Remove ham hock. Season soup to taste with salt and pepper.

Recipe credits: Douglas Rodriguez