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Left Over Ham Ramen

Ramen with a North Country Smoked Spiral Ham broth, soft boiled eggs, pickled kombu, seared ham, and green onion. 

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with North Country Smokehouse.



Broth

INGREDIENTS

  • North Country Smoked Spiral Bone-in ham (left over spiral slices removed)
  • Water
  • 2 tbsp. Garlic powder
  • 2 tbsp. Onion powder
  • 1 tsp. Ginger powder
  • 3 stalks Green onion
  • 1/2 cup Soy sauce
  • 1 piece Kombu

METHOD

  1. Add in ham and fill pot with water to cover.
  2. Add seasoning, green onion, and soy sauce. Bring to a boil and simmer gently for no less than 1 hr.
  3. Remove from heat and steep Kombu in broth for 10 minutes.
  4. Strain and reserve broth. Remove kombu and reserve.

Pickled Kombu

INGREDIENTS

  • Kombu

METHOD

  1. Brunoise kombu, place in a deli cup and pour some boiling hot “seasoned rice wine vinegar” over it to marinate.

Ramen

METHOD

  1. Soft boil some eggs for 7-8 minutes. Peel and submerge in soy sauce for no less than 2 minutes. Cut in half.
  2. Sear ham in pan and deglaze with soy sauce.
  3. Cook pre-made fresh ramen to instructions .
  4. Add in Ramen noodles. Pour over broth. Top with ham, green onion “negi” and boiled egg.
  5. Togarashi and furikake are also great toppings.