Pour over 1.25 litres/2¼ pints of the strained stock, then place the ham on top with the bone resting against the lip of the casserole. Brush the outside lip of the casserole with the beaten egg.

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1. Start by soaking the ham bone in a large pot of water for a few hours or overnight. This will help to remove any excess salt and make the soup more flavourful. 2. Next, drain the water from the ...

A homemade ham broth, white beans, Pecorino cheese, and black pepper simmer together to make this creamy cacio e pepe ham and white bean soup.