Ingredients

• 1 leftover hambone
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 onion, diced small
• 3/4 teaspoon fresh thyme leaves
• 3 Cups Instant Rice
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups leftover diced ham
  • Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer  about 30 minutes to 1 hour; remove and toss the  hambone.
  • Heat oil in a large stockpot or Dutch oven over medium low heat. Add garlic, onion… Cook, stirring occasionally, until onions are soft, about 2-5 minutes. Stir in ham stock, Rice, thyme and bay leaves; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer on low  10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
  • Serve immediately.
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