It’s been a week since we all stuffed ourselves with Thanksgiving goodness, but are you ready for more? If you had ham, I hope you saved the bones and made ham bone stock because it makes some of the best stock ever!
I make turkey bone stock, but had always thrown out the ham bones. I can’t believe the goodness that I’ve been throwing out all these years…I almost want to cry.
So to prevent you from making the same mistake I’ve been making, here is a collection of some of the best Ham Bone Recipes on Pinterest, plus my own “Rustic Ham Bone Soup” recipe.
This is such an easy recipe and you can just about throw in your favorite ingredients. The main thing is to make the ham bone stock, which is where all the flavor for the soup will come from.
For the stock, cover your ham bone with water, add a tablespoon of vinegar, and your favorite spices. I only added pepper, dried onion flakes, and a bay leaf. Cover the pot and bring to a boil. Turn down the heat to medium low and cook for a minimum of 4 hours. Also, make sure to add any sugary crusted outside parts of the ham to the pot as this will add a nice sweet flavor to the broth. That’s it! All the stock flavor comes from the bones.
Once the stock is made, you can continue on to make a soup or store it for later use. I stored mine for a few days before making it into a “Rustic Ham Bone Soup”.
That is what my broth looked like after a few days in the refrigerator. I ended up with about 9 1/2 cups of broth that included all the bits of ham that fell off the bones, which was probably at least 1 1/2 – 2 cups of ham. Plus, I added about 2 cups of additional chopped ham that I saved from the leftovers.
Rustic Ham Bone Soup
|Cook time||5 hours|
|Meal type||Lunch, Main Dish, Soup|
- 9 1/2 -10 cups ham bone stock (including any ham meat from the bone)
- 2 cups cooked ham (cut into 1/2 inch cubes (optional))
- 3 Medium potatoes (cut into 1/2 inch cubes)
- 3 chopped carrots
- 1 15 oz. can black beans (drained)
- 1 15 oz. can white kidney beans (drained)
- 1 15 oz. can pinto beans (drained)
- 1/2 cup frozen peas
- 1 15 oz. can corn (frozen corn can be substituted)
- 1/2 cup fresh parsley
- 2 cups water (optional)
- Use your favorite ham bone stock recipe for the base of this soup.
- If the soup is salty, add additional water as needed.
- Use any type or combination of beans that you prefer.
|Bring the ham bone stock and any additional chopped ham to a boil. Add the next 6 ingredients into the pot. Reduce the heat to medium and cook for 15 minutes. Add the corn, peas, and parsley. Taste the soup. If the soup is salty, add up to 2 cups of water. Cook for another 5 minutes or until the potatoes and carrots are cooked through.|
|Serve over rice or with bread.|
Leftover Ham Bone or Ham Recipes
- Ham & Split Pea Soup @Dinner with Julie
- Leftover Ham Bone Soup @Damn Delicious
- Ham and Bean Soup @Closet Cooking
- Ham, Potato, Vegetable Soup @Chew Out Loud
- Leftover Ham and Bone Soup @Jo Cooks
- Old School Ham Bone Beans @Deep South Dish
Still have leftovers from Thanksgiving? Visit these posts for more Thanksgiving leftovers recipe ideas.