Ham hock soup: transform leftovers into comforting nourishment
Transform leftover ham into a hearty, flavorful soup with this simple recipe. A resourceful way to use every bit of a holiday ham, this dish delivers on taste and ease.
A budget-friendly way to reclaim leftover ham
For many, the Easter ham is a centerpiece of a festive meal. But what to do with the leftovers? This ham hock soup provides a satisfying solution, transforming bones and scraps into a rich, deeply flavorful broth.
The recipe calls for just four core ingredients – a ham bone or hock, potatoes, green beans, and pepper – making it remarkably accessible. It’s a testament to how simple ingredients, simmered low and slow, can create profound comfort.
“Growing up, anytime we had ham for dinner, my mom would make this ham bone soup for dinner the next night,” recalls Linda Johnson, creator of Sweet Pea Delights. “It was a filling, comforting, and budget-friendly way to feed a large family.”
The beauty of this soup lies in its ease. The ham hock imparts its savory essence to the broth as it simmers, requiring minimal hands-on time. The vegetables are added later, ensuring they retain a pleasant texture. This is a dish that truly rewards patience.
Beyond its practicality, the soup offers a depth of flavor that elevates it beyond simple leftovers. The natural saltiness of the ham hock seasons the broth perfectly, eliminating the need for additional salt. And while the recipe deliberately omits salt, feel free to adjust to your preference.
Consider serving it with crusty bread, potato rolls, or even cornbread for a complete, comforting meal. The soup freezes exceptionally well, so you can enjoy this taste of home long after the holiday has passed.
This recipe isn't just about avoiding Food waste; it’s about savoring the flavors of a special occasion, extended beyond its initial celebration.
Prep Time: 5 minutes
Cook Time: 3 hours 30 minutes
Servings: 8
Calories: 91kcal
Author: Carrian Cheney
Equipment: Wusthof Knives, Swivel Peeler, Large Pot
Ingredients: 1 Ham Bone with some meat still attached, 4 Medium Potatoes chopped, 2 Cups Fresh Green Beans snapped and chopped in 1-2″ pieces, Water, Pepper to taste
Instructions: Cut around the center bone in the ham, leaving a good inch or more of meat attached. Place the bone in a large stock pot and fill with water just until it covers the bone. Turn the heat to a 4-5 or medium low to medium heat. Allow the meat/bone to cook all day or at least 3-4 hours. Add more water as needed to keep the bone covered. One hour before dinner, remove the bone and meat to a cutting board, the meat should just fall off. Shred the meat and place it back in the pot, discarding the bone. Add the potatoes and green beans and place back on the heat. Allow to cook for 30 more minutes or until potatoes are tender. Add pepper to taste.
Notes: The soup freezes well. Allow it to cool completely, place in a ziploc bag, forcing out all the air, then place in the freezer.
This recipe offers a simple, satisfying way to reclaim holiday leftovers, proving that delicious meals don't have to be complicated.