Some people believe a holiday ham is done when it’s carved and picked over to the bone. But smart chefs know that this is just the beginning. That bone is packed with an intensely smoky, meaty flavor thats way too good to be wasted. Here, four ways to put it to good use.
After enjoying a spiraled ham for holiday dinners or Sunday suppers, you’re inevitably left with a very useful leftover – the bone. While it may not look like much, don’t be so quick to relegate that ham bone to the trash. With a few simple steps, you can transform it into the key ingredient for not just one, but multiple pots of comforting soup and nourishing bone broth.
That sizable ham bone is bursting with savory flavor and nutrition just waiting to be tapped. Through simmering and straining, you can extract all that rich, smoky pork goodness out of the bone, cartilage, and any meaty bits attached. The result is a versatile ham broth perfect for cooking up scrumptious bean and lentil soups, warming potato soup, hearty split pea soup, and more.
And the best part? You can reuse that bone up to 3 times before it’s spent, letting you get multiple meals out of one ham bone through staggering cooking times Ready to get the most out of your post-holiday ham leftovers? Here’s everything you need to know about repurposing ham bones for soups and stocks again and again.
How to Make Ham Bone Broth
Transforming your leftover ham bone into liquid gold broth is surprisingly easy. Here’s the simple process
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Place the ham bone in a stockpot and add enough water to cover by a few inches Add any ham scraps or meat attached to the bone too,
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Bring to a boil, then reduce heat and simmer gently for 6-8 hours, replenishing water as needed to keep the bone submerged.
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After cooking, strain out the solids. Cool and refrigerate the broth overnight.
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In the morning, skim off and discard the hardened fat. You’re left with rich, savory ham broth ready for soup making!
Tips for Maximizing Flavor & Nutrition
Follow these tips to coax the most flavor and nutrients from your ham bone:
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Add aromatics like onions, carrots, celery, garlic, and peppercorns to bump up flavor.
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Acidic ingredients like vinegar or tomato help draw out minerals from the bone.
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Simmer bone broth at least 6 hours to fully extract collagen and gelatin.
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Keep the broth near a bare simmer to prevent boiling away nutrients.
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Let broth cool slowly rather than shocking with ice water.
Make Multiple Batches of Soup
The great thing about ham bones is that they can be reused to make stock multiple times. To maximize your ham bone, follow this process:
First use: Simmer 6-8 hours until bone is depleted of flavor
Second use: After refrigerating, simmer the bone again for 4-6 hours
Third use: Simmer the bone one last time for 2-4 hours
Stagger uses like this for multiple batches of nutritious, mineral-rich bone broth. Use each new batch to prepare delicious soups.
Savory Soup Recipes for Ham Bone Broth
Ham bone broth shines in so many comforting soup recipes. Here are some favorites to try:
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Split Pea Soup – Classic combo of peas and smoky pork.
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Lentil Soup – Earthy lentils get a flavor boost from ham broth.
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Potato Soup – Roasty potatoes pair perfectly with ham notes.
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Bean & Ham Soup – White beans soak up smoky pork essence.
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Cabbage Soup – Briny ham broth cuts cabbage’s bitterness.
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Minestrone – Ham bone broth adds a subtle smoky backdrop.
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Ham and Rice Soup – Diced ham and broth make this so savory.
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Ham Bone Chili – Smoky undertones amp up beefy chili.
Answers to Common Questions
Reusing ham bones for stock may be new to you. Here are some answers to frequently asked questions:
How long does ham broth keep?
Up to 5 days refrigerated or 6 months frozen.
What soups work well with ham broth?
Bean, lentil, split pea, cabbage, potato, minestrone, and ham and rice are all good choices.
Can I use a whole uncooked ham bone?
Yes, but it will need 12-24 hours of simmering to extract maximum flavor.
Should I roast the bone first?
Browning adds richer flavor. But for convenience, you can skip this step.
Can I use a spiral cut bone?
You sure can! The grooves harbor extra bits for flavor.
Is it okay to use ham with the bone still in?
Absolutely. Leaving meat on provides even more richness.
Enjoy Multiple Meals from One Ham Bone
Don’t be so quick to throw out that leftover holiday ham bone next time around. With just a little effort, you can transform it into the key ingredient for preparing easy, budget-friendly soups your whole family will love.
Best of all, staggering cooking times allows you to make not just one, but several batches of nutritious, mineral-rich bone broth from a single ham bone. Talk about getting the most bang for your buck!
With the simple process of simmering, straining, and storing until you’re ready to whip up soup, you can turn discarded ham bones into the gift that keeps on giving. So hold onto those holiday ham leftovers and get ready to batch cook cozy, comforting pots of soup all season long.
Add flavor to beans.
Tossing a ham bone into a pot of simmering beans makes the whole thing meaty and extra savory. It works just as well with chickpeas, white beans, and black beans, too. This method is most often used with red beans.
Simmer it in soups.
Classic split pea soup wouldnt be the same without the smoky flavor a ham bone lends it. But why stop there? The bone can help almost any vegetable-based soup, from hearty lentil soup to lighter and brighter soups like this Green Pea and Ham Soup.
Collard leaves are tough and thick, so simmering them is essential. So you might as well add a ham bone to give the greens a salty and smokey taste.