Leftover Hambone Soup
You can use up your leftover hambone to make this cozy, hearty soup loaded with tons of veggies and chunks of sweet ham!
REASONS TO MAKE HAMBONE SOUP
- Repurposes leftover holiday hambone
- Makes for an amazing, flavorful ham stock
- Warm, cozy, hearty, hug-in-a-bowl vibes
- Great clean-out-the-fridge meal, adding in leftover vegetables and extra herbs
TIPS AND TRICKS FOR SUCCESS
- Use a hambone. Not only can you repurpose a leftover hambone, but the hambone will add such luscious flavor, richness and body to the soup.
- Add pasta. Add ditalini, macaroni or a small shape pasta for a heartier soup.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Freeze as needed. Hambone soup is a great recipe to freeze, perfect for a quick, cozy weeknight meal in the coming weeks. Always use airtight, resealable freezer bags, label, date and freeze up to 3 months.
WHAT TO SERVE WITH HAMBONE SOUP
- Honey Whole Wheat Dinner Rolls
- Make Ahead Yeast Rolls
- No Knead Rosemary Bread
- Chicken Harvest Salad
- Leftover Thanksgiving Turkey Sliders
TOOLS FOR THIS RECIPE
Dutch oven
LEFTOVER HAMBONE SOUP: FREQUENTLY ASKED QUESTIONS
This can certainly be made without the hambone. It may not have the exact same flavors or richness than using the bone, but it will still be a great way to use up all that leftover holiday ham.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! This is a great IP version for an even quicker time stamp.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! You can freeze the leftovers in individual freezer bags, thaw overnight, and reheat on the stovetop.
Recipe
Yield: 8 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Equipment
Dutch Oven
Instructions
1. Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; set aside ham stock and discard hambone.
2. Heat olive oil in the large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.
3. Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.
4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.
5. Serve immediately.
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