Holidays are all about family. We spend time with them if we’re lucky, and we share our family recipes. I’m far away from my family, so I use recipes to feel close to them.

A great leftover use for Easter ham is to make ham, potato and wax bean soup. It’s very simple and light. My Pap taught my Dad to make this, and I grew up on it. In the summer we’d have it with fresh beans from the garden and in the winter canned beans work just fine.

3 cups of water

½ of a ham steak, cubed

3 small russet potatoes, cubed the same size that you’ve cubed the ham

1 can of wax beans with the liquid from the can

Bring the ham and potatoes to a boil. When the potatoes are fork tender add the wax beans.

My dad would add milk to his bowl to cool it down and make it creamy, that’s totally optional.

NOTE: don’t salt it until you taste it as you don’t know how salty the ham will be!