In this post, I’m sharing a recipe for Hearty Ham Bone Soup, but first I want to wish you all a very happy holidays! I hope everyone had a very merry Christmas! Michael and I spent Christmas Day at a cabin in the Black Hills with his family, and it could not have been more cozy and picturesque. The snow was lightly falling while we listened to Christmas music and drank Cranberry Champagne Cocktails. *Swoon*
If your Christmas was anything like ours, you probably ate enough food to feed a small village. (I know we did.) And now that it’s time for Christmas cleanup, don’t even think about discarding that ham bone from your Christmas dinner because it will make the most flavorful Hearty Ham Bone Soup you’ve ever tasted.
First you’ll want to make your soup stock. Start by taking your ham bone and placing it in a large pot or Dutch oven. Keep all of the meat that is stuck to the bone on, it will eventually boil off. Even though it might not look like there is enough ham left to fill a soup pot, you will be pleasantly surprised. There always seems to be more than you’d think.
Fill your pot with water until it just covers the ham bone. Bring to a boil and simmer until the meat begins to fall off the bone. I let mine simmer for an hour or more. Once you remove the stock from the burner, you’ll want to skim the grease/fat off the top. I didn’t make my soup immediately so I refrigerated the stock over night. The grease/fat hardened, and I just scooped it off the top with a spoon.
For the soup, you can really throw in anything you want, and it will still taste amazing. That’s the beauty of a soup. I chopped up a bunch of leftover vegetables, added some cannellini beans, and the magic ensued.
- Leftover Ham Bone
- Ham Stock
- 2 Bay Leaves
- 1 14.5 oz Can Diced Tomatoes
- 2 14.5 oz Cans Cannellini Beans
- 1 Onion, Chopped
- 1 Cup Celery, Chopped
- 1 Cup Carrots, Sliced
- 2 Cups Potatoes, Peeled & Cubed
- 3 Cloves Fresh Garlic
- 2 Tbsp. Fresh Thyme
- Ground Pepper to Taste
- Place the hambone in a large pot or Dutch Oven. Fill the pot with water until it just covers the hambone.
- Bring to a boil and simmer for an hour or more until the meat begins to fall off the bone.
- Fill your pot with water until it just covers the ham bone.
- Remove from heat and let cool.
- Skim the grease/fat off the top.
- Heat the pot with ham stock on medium-low.
- Add bay leaves, diced tomatoes and cannellini beans.
- Stir in onion, celery, carrots and potatoes.
- Add garlic, thyme and pepper.
- Cook until potatoes and celery are well done.
- Remove bay leaves and serve warm with bread.