20 Savory Leftover Ham Bone Recipes for Comforting Meals

Many of us face that delicious dilemma after a holiday feast: what to do with that precious ham bone sitting in the fridge? Don’t let those rich, smoky flavors go to waste! From hearty soups to cozy casseroles, we’ve gathered 20 comforting recipes that transform your leftover ham bone into soul-warming meals your family will love. Get ready to discover your new favorite comfort food!

Slow Cooker Ham Bone and Bean Soup

Yielding to the gentle persuasion of slow cooking, this soul-warming soup transforms a humble ham bone into a deeply flavorful broth, where creamy beans and tender vegetables meld into a comforting bowl that tastes like a cozy afternoon spent by the fire. Perfect for chilly days when you want something substantial yet effortlessly elegant, it’s the kind of recipe that makes your kitchen smell like heaven while doing most of the work itself. Each spoonful delivers rich, smoky notes balanced by the earthy sweetness of carrots and the subtle herbaceous lift of thyme.

Ingredients

• 1 leftover ham bone with some meat still clinging to it
• 1 pound of dried navy beans, soaked overnight
• a couple of chopped yellow onions
• a few minced garlic cloves
• 2 large carrots, chopped into half-inch pieces
• 2 celery stalks, sliced
• 8 cups of chicken broth
• a couple of bay leaves
• a splash of olive oil
• a pinch of dried thyme
• salt and freshly ground black pepper, to your liking
• a handful of chopped fresh parsley for garnish

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat until it shimmers.
2. Sauté the chopped onions, minced garlic, carrots, and celery for about 8 minutes, stirring occasionally, until the onions turn translucent and the vegetables soften slightly.
3. Transfer the sautéed vegetables to the slow cooker insert.
4. Add the soaked and drained navy beans to the slow cooker.
5. Place the ham bone in the center of the slow cooker, nestling it among the beans and vegetables.
6. Pour in the 8 cups of chicken broth, ensuring it covers the ham bone and beans completely.
7. Drop in the bay leaves and sprinkle the dried thyme over the top.
8. Cover the slow cooker and set it to cook on low for 8 hours, which allows the beans to become creamy and the ham flavors to fully infuse the broth.
9. After 8 hours, carefully remove the ham bone from the slow cooker and set it aside to cool slightly on a cutting board.
10. Once the ham bone is cool enough to handle, use two forks to shred any remaining meat from the bone, discarding the bone itself.
11. Return the shredded ham meat to the slow cooker, stirring to incorporate it evenly.
12. Season the soup with salt and freshly ground black pepper, starting with a teaspoon of salt and half a teaspoon of pepper, then tasting and adjusting as needed.
13. Ladle the hot soup into bowls and garnish each serving with a sprinkle of chopped fresh parsley.

Zestfully rich and satisfying, this soup boasts a velvety broth where the beans have broken down just enough to thicken it naturally, while the shredded ham adds smoky, salty pockets in every bite. For a creative twist, serve it over a slice of crusty, toasted sourdough bread right in the bowl, allowing the bread to soak up the flavorful liquid and become a delicious, edible spoon. It’s a dish that improves with time, making any leftovers taste even more developed and harmonious the next day.

Creamy Ham Bone Potato Chowder

Elegant yet deeply comforting, this creamy ham bone potato chowder transforms humble ingredients into a sophisticated bowl of warmth. Perfect for chilly evenings, it showcases how a simple ham bone can create layers of smoky, savory flavor that meld beautifully with tender potatoes and rich cream. Each spoonful delivers both rustic charm and refined dining experience.

Ingredients

– A big ol’ meaty ham bone, preferably with some good bits still clinging to it
– A couple of tablespoons of butter
– One large yellow onion, chopped up nice and fine
– Three cloves of garlic, minced
– About 6 cups of chicken broth, maybe a splash more if it gets too thick
– 2 pounds of Yukon Gold potatoes, cut into ½-inch cubes
– A cup of heavy cream
– A couple of tablespoons of fresh chopped parsley for that fresh pop
– Salt and freshly ground black pepper to get it just right

Instructions

1. Place the ham bone in a large stockpot and add 6 cups of chicken broth.2. Bring the broth to a boil over high heat, then reduce to a simmer and cook for 45 minutes to extract maximum flavor from the bone.3. Remove the ham bone from the pot and set it aside to cool slightly.4. While the bone cools, melt 2 tablespoons of butter in the same pot over medium heat.5. Add the chopped onion and cook for 6-8 minutes until translucent and fragrant.6. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.7. Carefully shred any meat from the ham bone using two forks, discarding the bone itself.8. Return the shredded ham to the pot along with the potato cubes.9. Bring the mixture back to a simmer and cook for 20-25 minutes until potatoes are fork-tender.10. Reduce heat to low and stir in 1 cup of heavy cream, heating through for 3-4 minutes without boiling.11. Season with salt and pepper until the flavors are perfectly balanced.12. Stir in the fresh parsley just before serving.Simmering the ham bone slowly creates the deepest flavor base, while adding the cream off-heat prevents curdling. The finished chowder boasts a velvety texture where potatoes melt into the broth, while smoky ham pieces provide satisfying bites. Serve it in shallow bowls with crusty bread for dipping, or elevate it with a drizzle of truffle oil for special occasions.

Southern Ham Bone Collard Greens

Unfolding with the soulful depth that only time can bestow, Southern ham bone collard greens transform humble ingredients into a dish of profound comfort and complexity. This slow-simmered classic captures the essence of Southern hospitality in every tender, smoky bite.

Ingredients

• One big ham bone with some meat still clinging to it
• A couple of big bunches of fresh collard greens
• One large yellow onion, chopped up
• Three cloves of garlic, minced
• A generous splash of apple cider vinegar
• A tablespoon of brown sugar
• A teaspoon of crushed red pepper flakes
• Six cups of chicken broth
• A couple of tablespoons of olive oil
• Salt and black pepper to your liking

Instructions

1. Heat two tablespoons of olive oil in a large stockpot over medium heat until it shimmers.
2. Add one chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in three minced garlic cloves and cook for exactly 60 seconds until fragrant but not browned.
4. Place one ham bone into the pot, making sure it sits flat against the bottom.
5. Pour in six cups of chicken broth, ensuring the ham bone is nearly submerged.
6. Add one tablespoon of brown sugar and one teaspoon of crushed red pepper flakes to the broth.
7. Bring the liquid to a boil over high heat, then immediately reduce to a gentle simmer.
8. Cover the pot and simmer for 45 minutes to allow the ham bone to infuse the broth with smoky flavor.
9. While the broth simmers, thoroughly wash two bunches of collard greens under cold running water to remove any grit.
10. Remove the tough center stems from the collard greens by folding each leaf in half and slicing along the stem.
11. Stack the de-stemmed leaves and roll them tightly, then slice crosswise into 1-inch wide ribbons.
12. After 45 minutes of simmering, add the collard greens to the pot in batches, stirring until they wilt enough to make room for more.
13. Pour in a generous splash of apple cider vinegar to brighten the flavors and help tenderize the greens.
14. Cover the pot again and continue simmering for 90 minutes, stirring every 20 minutes to prevent sticking.
15. After 90 minutes, test the greens for tenderness—they should be soft but still hold their shape.
16. Remove the ham bone from the pot and let it cool until safe to handle, about 10 minutes.
17. Pick any remaining meat from the ham bone and return it to the pot, discarding the bone.
18. Season the greens with salt and black pepper, starting with one teaspoon of salt and half teaspoon of pepper, then adjusting to preference.
19. Simmer uncovered for 15 more minutes to allow the flavors to meld and the liquid to reduce slightly.

During the final simmer, the greens develop a silky texture that melts on the tongue while maintaining just enough structure. Deeply savory from the ham bone and brightened by the vinegar’s subtle tang, these collard greens pair beautifully with creamy stone-ground grits or spooned over crusty cornbread to soak up every drop of the potlikker.

Ham Bone Split Pea Soup

Warm, comforting, and deeply satisfying, this ham bone split pea soup transforms humble ingredients into an elegant bowl of nourishment. With its velvety texture and smoky undertones, it’s the perfect dish to welcome cooler evenings and gather loved ones around the table. Each spoonful tells a story of patience and simplicity, making it a timeless classic worth savoring.

Ingredients

– A big ol’ ham bone with some meat still clinging to it
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Two carrots, diced up nice and small
– Two celery stalks, sliced thin
– A couple of cloves of garlic, minced
– One pound of dried split peas, rinsed and sorted
– Eight cups of chicken broth
– A couple of bay leaves
– A splash of fresh lemon juice
– A pinch of salt and a few grinds of black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat until it shimmers.
2. Add 1 chopped large yellow onion, 2 diced carrots, and 2 sliced celery stalks, and cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Stir in 2 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Place 1 ham bone into the pot, nestling it among the vegetables.
5. Pour in 1 pound of rinsed split peas and 8 cups of chicken broth, ensuring everything is submerged.
6. Add 2 bay leaves and bring the soup to a boil over high heat.
7. Reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes, stirring every 20 minutes to prevent sticking.
8. Remove the ham bone from the pot and let it cool until safe to handle, about 10 minutes.
9. Pick off any remaining ham meat from the bone, shred it into bite-sized pieces, and return it to the soup.
10. Discard the bay leaves and stir in a splash of fresh lemon juice to brighten the flavors.
11. Season with a pinch of salt and a few grinds of black pepper, then simmer uncovered for 10 more minutes to meld the flavors.
12. Ladle the soup into bowls and serve immediately.

Using a splash of lemon juice at the end balances the richness, while simmering uncovered at the finish allows the soup to thicken naturally. For a smoother texture, blend half the soup and stir it back in. Ultimately, this soup achieves a velvety, thick consistency with a smoky depth from the ham bone. Unforgettable and hearty, it pairs beautifully with crusty bread or a crisp green salad for a complete meal.

Smoky Ham Bone Jambalaya

Savor the rich tapestry of Southern comfort with this jambalaya, where the deep, smoky essence of ham bone melds beautifully with aromatic vegetables and perfectly seasoned rice. This one-pot wonder transforms humble ingredients into an elegant celebration of Creole cuisine, offering layers of flavor that deepen with each simmering moment. Perfect for gatherings or cozy family dinners, it brings the vibrant soul of Louisiana right to your table with sophisticated ease.

Ingredients

– 1 leftover ham bone with some meat still attached
– a couple of tablespoons of olive oil
– 1 large yellow onion, chopped
– 2 celery stalks, diced
– 1 green bell pepper, seeded and chopped
– 3 garlic cloves, minced
– 1 can (14.5 ounces) of diced tomatoes, undrained
– 1 cup of long-grain white rice, rinsed
– 2 cups of chicken broth
– a couple of bay leaves
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of dried thyme
– 1/4 teaspoon of cayenne pepper (or a pinch more if you like heat)
– a handful of fresh parsley, chopped
– salt and freshly ground black pepper, to season

Instructions

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, diced celery, and chopped green bell pepper, and sauté for 6–8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Stir in the minced garlic and cook for 1 minute more, just until aromatic, to prevent burning.
4. Nestle the ham bone into the vegetable mixture, ensuring it makes contact with the bottom of the pot.
5. Pour in the undrained diced tomatoes, 1 cup of rinsed long-grain white rice, 2 cups of chicken broth, 2 bay leaves, 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of cayenne pepper.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer for 25 minutes, without stirring, to allow the rice to cook evenly and absorb the flavors.
7. After 25 minutes, remove the lid and check that the rice is tender and has absorbed most of the liquid; if it’s still too firm, cover and cook for another 3–5 minutes.
8. Carefully remove the ham bone from the pot and let it cool slightly on a cutting board.
9. While the ham bone cools, fluff the jambalaya gently with a fork to separate the rice grains without mashing them.
10. Use a fork or your fingers to shred any remaining ham from the bone, discarding the bone itself, and stir the shredded ham back into the jambalaya.
11. Stir in the chopped fresh parsley, and season with salt and freshly ground black pepper to taste, starting with 1/2 teaspoon of salt and adjusting as needed.
12. Remove the bay leaves before serving.

Offering a delightful contrast of textures, the jambalaya features tender rice grains that hold their shape amidst the succulent ham and softened vegetables, all enveloped in a smoky, slightly spicy broth. For an elegant presentation, serve it in shallow bowls garnished with extra parsley and a side of crusty bread to soak up the rich juices, making it a centerpiece that feels both rustic and refined.

Ham Bone and Lentil Stew

Just as the crisp autumn air settles in, this ham bone and lentil stew emerges as the quintessential comfort dish, marrying humble ingredients with profound depth of flavor in a single simmering pot.

Ingredients

– One meaty ham bone
– A couple of cups of brown lentils
– One large yellow onion, chopped
– A couple of carrots, diced
– A couple of celery stalks, sliced
– A few cloves of garlic, minced
– A splash of olive oil
– A couple of bay leaves
– A sprinkle of dried thyme
– A generous pinch of salt and black pepper
– 8 cups of water

Instructions

1. Heat a splash of olive oil in a large Dutch oven over medium heat until it shimmers. 2. Add the chopped onion, diced carrots, and sliced celery, sautéing for about 8 minutes until the onion turns translucent and the vegetables soften slightly. 3. Stir in the minced garlic and cook for 1 more minute until fragrant. 4. Place the ham bone in the pot, nestling it among the vegetables. 5. Pour in 8 cups of water, ensuring the ham bone is fully submerged. 6. Add the bay leaves, dried thyme, salt, and black pepper. 7. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer. 8. Cover the pot and let it simmer gently for 1 hour and 30 minutes to allow the ham bone to release its rich flavor. 9. Remove the ham bone from the pot and set it aside to cool slightly. 10. Pick off all the meat from the bone, discarding any fat or gristle, and return the shredded ham to the pot. 11. Stir in the brown lentils. 12. Simmer uncovered for another 30 minutes, or until the lentils are tender but not mushy. 13. Taste and adjust seasoning with more salt or pepper if needed. 14. Remove the bay leaves before serving. Silken lentils meld with the smoky ham in a broth that whispers of wood-fired hearths, creating a stew that’s both rustic and refined. Serve it alongside crusty bread for dipping, or ladle it over creamy mashed potatoes to transform it into a heartier feast.

Cheesy Ham Bone Pasta Bake

Nestled between comfort and sophistication, this Cheesy Ham Bone Pasta Bake transforms humble ingredients into a showstopping centerpiece. Rich, smoky ham bone broth melds with tender pasta beneath a golden, bubbling cheese crust. It’s the kind of dish that fills your kitchen with irresistible aromas long before it reaches the table.

Ingredients

• 1 leftover ham bone with some meat still clinging to it
• 8 cups of water
• 1 pound of cavatappi pasta
• 2 tablespoons of olive oil
• 1 large yellow onion, diced
• 3 cloves of garlic, minced
• 1/4 cup of all-purpose flour
• 2 cups of whole milk
• 2 cups of shredded sharp cheddar cheese
• 1 cup of shredded Gruyère cheese
• A generous pinch of freshly ground black pepper
• A small handful of chopped fresh parsley for garnish

Instructions

1. Place the ham bone and 8 cups of water in a large stockpot over high heat.
2. Bring the water to a rolling boil, then reduce the heat to maintain a gentle simmer.
3. Simmer the ham bone uncovered for 2 hours, until the broth is deeply flavored and the remaining meat is fork-tender.
4. Remove the ham bone from the broth and set it aside until cool enough to handle.
5. Strain the broth through a fine-mesh sieve into a clean bowl, discarding any solids; you should have about 6 cups of ham broth.
6. Preheat your oven to 375°F.
7. Shred all the meat from the ham bone into bite-sized pieces, discarding the bone itself.
8. Cook 1 pound of cavatappi pasta in a large pot of salted boiling water for 2 minutes less than the package directions indicate for al dente.
9. Drain the pasta thoroughly and set it aside.
10. Heat 2 tablespoons of olive oil in a large, oven-safe skillet or Dutch oven over medium heat.
11. Sauté 1 large diced yellow onion for 5-7 minutes, until translucent and fragrant.
12. Add 3 minced garlic cloves and cook for 1 more minute, just until fragrant.
13. Sprinkle 1/4 cup of all-purpose flour over the onions and garlic, stirring constantly to form a paste.
14. Cook the flour mixture for 1 full minute to remove the raw flour taste.
15. Slowly whisk in 2 cups of whole milk, followed by 4 cups of the reserved ham broth, continuing to whisk until smooth.
16. Bring the sauce to a simmer, stirring frequently, and cook for 3-5 minutes until slightly thickened.
17. Remove the skillet from the heat and stir in 2 cups of shredded sharp cheddar and 1 cup of shredded Gruyère until fully melted and smooth.
18. Season the sauce with a generous pinch of freshly ground black pepper.
19. Fold the cooked pasta and shredded ham into the cheese sauce until everything is evenly coated.
20. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the top is golden and the edges are bubbly.
21. Let the bake rest for 5 minutes after removing it from the oven to allow the sauce to set slightly.
22. Garnish with a small handful of chopped fresh parsley before serving.

Just out of the oven, this bake boasts a creamy, velvety interior where the smoky ham infuses every bite, contrasted by the satisfying chew of al dente pasta. The dual-cheese crust forms a delicate, crispy canopy that shatters beautifully with each spoonful. For an elegant presentation, serve individual portions in shallow bowls alongside a crisp arugula salad dressed simply with lemon vinaigrette.

Ham Bone Navy Bean Soup

Savoring the rich, smoky essence of a leftover ham bone transforms humble navy beans into a soul-warming soup that embodies rustic elegance. This comforting creation melds tender legumes with aromatic vegetables in a broth that whispers of Sunday dinners and cherished family traditions. Each spoonful delivers depth and simplicity in perfect harmony, making it an ideal centerpiece for chilly evenings.

Ingredients

– One meaty ham bone with a good amount of ham still clinging to it
– A couple of cups of dried navy beans
– One large yellow onion, roughly chopped
– Two medium carrots, sliced into half-moons
– Two celery stalks, chopped
– Three cloves of garlic, minced
– A splash of olive oil
– Eight cups of chicken broth
– A couple of bay leaves
– A teaspoon of dried thyme
– Freshly ground black pepper

Instructions

1. Rinse 2 cups of dried navy beans under cold water and pick out any debris or shriveled beans.
2. Heat 2 tablespoons of olive oil in a large stockpot over medium heat until it shimmers.
3. Add 1 chopped large yellow onion, 2 sliced carrots, and 2 chopped celery stalks, sautéing for 8 minutes until the onions turn translucent and the vegetables soften.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Place 1 meaty ham bone in the pot, nestling it among the vegetables.
6. Pour in 8 cups of chicken broth and add the rinsed navy beans, 2 bay leaves, and 1 teaspoon of dried thyme.
7. Bring the soup to a boil over high heat, then immediately reduce to a gentle simmer.
8. Partially cover the pot and simmer for 2 hours, stirring occasionally to prevent sticking.
9. After 2 hours, remove the ham bone and let it cool until safe to handle.
10. Shred all the ham from the bone into bite-sized pieces, discarding any fat or gristle.
11. Return the shredded ham to the pot and season with freshly ground black pepper.
12. Simmer uncovered for another 30 minutes until the beans are creamy and tender.
13. Remove the bay leaves before serving.
The finished soup boasts a velvety texture where the beans melt into the broth, while the ham provides savory bursts of flavor. Serve it in deep bowls with crusty bread for dipping, or garnish with a drizzle of olive oil and fresh parsley to elevate its rustic charm.

Rustic Ham Bone Minestrone

Glistening with rich, savory depth, this rustic ham bone minestrone transforms humble ingredients into a soul-warming masterpiece. Generously simmered with tender vegetables and hearty beans, each spoonful delivers the comforting essence of a well-stocked pantry meeting culinary inspiration. Perfect for chilly evenings, this soup celebrates the art of making something extraordinary from simple beginnings.

Ingredients

– A big ol’ ham bone with some meat still clinging to it
– A couple of tablespoons of olive oil
– One large yellow onion, chopped up
– Three carrots, peeled and sliced into coins
– Two celery stalks, diced
– Four cloves of garlic, minced
– One 28-ounce can of crushed tomatoes
– Eight cups of water
– One cup of dried great northern beans
– Two bay leaves
– A teaspoon of dried thyme
– A splash of red wine vinegar
– A couple of handfuls of chopped kale
– Salt and freshly ground black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat until shimmering.
2. Add 1 chopped yellow onion, 3 sliced carrots, and 2 diced celery stalks, cooking for 8-10 minutes until softened but not browned.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Place the ham bone directly into the pot, nestling it among the vegetables.
5. Pour in 1 can of crushed tomatoes and 8 cups of water, scraping any browned bits from the bottom of the pot.
6. Add 1 cup of dried great northern beans, 2 bay leaves, and 1 teaspoon of dried thyme.
7. Bring the soup to a boil, then reduce heat to low and simmer partially covered for 2 hours, until the beans are tender.
8. Remove the ham bone from the pot and let it cool until safe to handle.
9. Shred all the meat from the bone using two forks, discarding the bone and any fat.
10. Return the shredded ham to the soup pot.
11. Stir in a splash of red wine vinegar to brighten the flavors.
12. Add 2 handfuls of chopped kale and simmer for 10 more minutes until the kale is wilted.
13. Season generously with salt and freshly ground black pepper, tasting and adjusting as needed.
14. Remove the bay leaves before serving.

Creamy beans and tender vegetables create a satisfying texture that contrasts beautifully with the shredded ham’s savory richness. Consider serving this minestrone with thick slices of crusty bread for dipping, or top each bowl with a sprinkle of Parmesan cheese for added depth. The gentle acidity from the vinegar balances the soup’s heartiness, making each bite more complex than the last.

Ham Bone and Corn Chowder

A rich, comforting chowder emerges when the smoky essence of a leftover ham bone melds with sweet corn kernels in a velvety potato-thickened broth, creating the perfect transitional dish for crisp autumn evenings. This soul-warming creation transforms humble ingredients into an elegant bowl of comfort that satisfies deeply. An ideal way to honor the full potential of your holiday ham, this chowder balances savory, sweet, and creamy notes in every spoonful.

Ingredients

• 1 meaty ham bone
• 2 tablespoons of butter
• 1 large yellow onion, diced
• 2 cloves of garlic, minced
• 3 medium Yukon Gold potatoes, cubed
• 4 cups of chicken broth
• 3 cups of frozen corn kernels
• 1 cup of heavy cream
• A couple of fresh thyme sprigs
• A generous pinch of black pepper

Instructions

1. Melt 2 tablespoons of butter in a large Dutch oven over medium heat until it foams slightly.
2. Add 1 diced yellow onion and cook for 6-8 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to let the garlic brown.
4. Add 3 cubed Yukon Gold potatoes and the meaty ham bone to the pot.
5. Pour in 4 cups of chicken broth, ensuring the ham bone is fully submerged.
6. Drop in a couple of fresh thyme sprigs and bring the mixture to a gentle boil.
7. Reduce heat to low, cover the pot, and simmer for 45 minutes until the potatoes are fork-tender.
8. Remove the ham bone from the pot and let it cool until safe to handle, about 10 minutes.
9. While the bone cools, stir 3 cups of frozen corn kernels into the simmering broth.
10. Shred all the ham meat from the bone, discarding any fat and the bone itself.
11. Return the shredded ham to the pot along with 1 cup of heavy cream.
12. Season with a generous pinch of black pepper and simmer uncovered for 10 minutes to let the flavors meld.

Unbelievably creamy with tender potato chunks and sweet corn niblets, this chowder delivers a beautiful smoky depth from the ham that permeates every component. The velvety texture clings perfectly to a spoon while maintaining distinct elements in each bite. For an elegant presentation, garnish with crispy fried ham bits and fresh chives, or serve in hollowed bread bowls for the ultimate comfort food experience.

Spicy Ham Bone Black-Eyed Peas

Tender, slow-simmered black-eyed peas transform into a soul-warming masterpiece when paired with the rich, smoky essence of a ham bone. This Southern classic balances fiery heat with profound depth, creating a dish that comforts as much as it excites the palate. Perfect for chilly evenings or celebratory gatherings, it’s a timeless recipe that turns humble ingredients into something truly extraordinary.

Ingredients

– A big ol’ ham bone with some meat still clinging to it
– A pound of dried black-eyed peas
– A couple of chopped yellow onions
– A few minced garlic cloves
– A couple of chopped celery stalks
– A quart of chicken broth
– A splash of olive oil
– A couple of bay leaves
– A teaspoon of crushed red pepper flakes
– A generous pinch of salt and black pepper

Instructions

1. Rinse 1 pound of dried black-eyed peas under cold water in a colander, picking out any debris or discolored peas.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
3. Add 2 chopped yellow onions and 2 chopped celery stalks, sautéing for 6–8 minutes until softened and translucent.
4. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant but not browned.
5. Place the ham bone in the center of the pot, nestling it among the vegetables.
6. Pour in the rinsed black-eyed peas and 1 quart of chicken broth, ensuring the liquid covers the ingredients by about an inch.
7. Add 2 bay leaves, 1 teaspoon of crushed red pepper flakes, 1 teaspoon of salt, and ½ teaspoon of black pepper, stirring gently to combine.
8. Bring the mixture to a boil over high heat, then immediately reduce to a low simmer.
9. Cover the pot and simmer for 2 hours, stirring occasionally to prevent sticking.
10. Uncover and continue simmering for another 30–45 minutes until the peas are tender but not mushy and the liquid has thickened slightly.
11. Remove the ham bone from the pot and let it cool until safe to handle, about 10 minutes.
12. Shred any remaining ham from the bone using two forks, discarding the bone and any excess fat.
13. Stir the shredded ham back into the peas, taste for seasoning, and adjust salt if needed.
14. Remove the bay leaves before serving. Just ladle this hearty creation into bowls, where the creamy peas mingle with shreds of smoky ham in a broth that’s both spicy and deeply savory. Serve it over steamed rice for a complete meal, or with a side of crusty cornbread to soak up every last drop of the flavorful liquid.

Ham Bone and Wild Rice Soup

Rich and rustic, this ham bone and wild rice soup transforms humble ingredients into an elegant bowl of comfort. Robust wild rice mingles with tender vegetables in a deeply savory broth that whispers of smoky ham and earthy herbs. Each spoonful delivers the satisfying heartiness that makes this soup perfect for crisp autumn evenings.

Ingredients

• 1 leftover ham bone with some meat still clinging to it
• A couple of tablespoons of olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 1 cup of wild rice blend
• 8 cups of chicken broth
• 2 bay leaves
• A splash of heavy cream
• A handful of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 8-10 minutes until the onions are translucent and the vegetables have softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 cup of wild rice blend to the pot, toasting it for 2 minutes to enhance its nutty flavor.
5. Pour in 8 cups of chicken broth and add the ham bone and 2 bay leaves.
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes.
7. Remove the ham bone from the pot and let it cool until safe to handle.
8. Shred all the meat from the bone, discarding any fat or gristle, and return the meat to the soup.
9. Stir in a splash of heavy cream and a handful of chopped fresh parsley.
10. Simmer for an additional 5 minutes to let the flavors meld.

Amazingly textured, this soup balances the chew of wild rice with velvety broth and tender ham. Serve it in shallow bowls with crusty bread for dipping, or garnish with extra parsley for a fresh, vibrant finish that elevates each comforting bite.

Savory Ham Bone Broth Risotto

Delightfully rich and deeply comforting, this ham bone broth risotto transforms humble ingredients into an elegant masterpiece. Developed over gentle heat with careful attention, each grain of Arborio rice absorbs the profound essence of smoked ham, creating layers of savory complexity. Perfect for chilly evenings or sophisticated dinner parties, this dish showcases how patience and quality ingredients elevate simple cooking to extraordinary heights.

Ingredients

• 1 ham bone with some meat still attached
• 8 cups of cold water
• 2 tablespoons of olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 1 ½ cups of Arborio rice
• ½ cup of dry white wine
• A couple of fresh thyme sprigs
• ½ cup of grated Parmesan cheese
• A splash of heavy cream
• Salt and freshly ground black pepper

Instructions

1. Place the ham bone in a large pot and cover with 8 cups of cold water.
2. Bring to a boil over high heat, then reduce to a gentle simmer for 3 hours until the broth is deeply flavored.
3. Strain the broth through a fine-mesh sieve, discarding the bone but reserving any meat that falls off.
4. Keep the broth warm over low heat in a separate saucepan.
5. Heat 2 tablespoons of olive oil in a heavy-bottomed Dutch oven over medium heat.
6. Sauté the diced onion for 5-7 minutes until translucent but not browned.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Stir in 1 ½ cups of Arborio rice, toasting for 2 minutes until the edges become slightly translucent.
9. Pour in ½ cup of dry white wine, stirring constantly until fully absorbed.
10. Add 1 ladle of warm ham broth, stirring continuously until the liquid is absorbed.
11. Continue adding broth one ladle at a time, waiting for each addition to be absorbed before adding the next, for 25-30 minutes.
12. Fold in the reserved ham meat and fresh thyme sprigs during the last 10 minutes of cooking.
13. Remove from heat and stir in ½ cup of grated Parmesan cheese until melted and creamy.
14. Finish with a splash of heavy cream, stirring to incorporate fully.
15. Season with salt and freshly ground black pepper to balance the flavors.

This risotto achieves a luxurious creaminess with distinct, separate grains that offer just the right resistance. The smoked ham essence permeates every bite, complemented by the sharp Parmesan and aromatic thyme. Try serving it in shallow bowls topped with crispy pancetta bits or alongside roasted asparagus for a complete seasonal meal that celebrates both simplicity and sophistication.

Ham Bone White Bean Cassoulet

A humble ham bone transforms into culinary gold in this sophisticated cassoulet, where creamy white beans mingle with aromatic vegetables in a broth that whispers of smoky, savory perfection. This rustic yet refined dish captures the essence of comfort cooking elevated to an art form, perfect for chilly evenings when only something deeply satisfying will do.

Ingredients

– One meaty ham bone
– A couple of cups of dried Great Northern beans
– One large yellow onion, chopped
– Two carrots, diced
– Three cloves of garlic, minced
– A couple of bay leaves
– A few sprigs of fresh thyme
– A generous splash of olive oil
– Six cups of chicken broth
– A pinch of salt and several grinds of black pepper

Instructions

1. Rinse the dried Great Northern beans under cold water and pick out any debris.
2. Heat a generous splash of olive oil in a large Dutch oven over medium heat until shimmering.
3. Add the chopped onion and diced carrots, sautéing for 8-10 minutes until the onions become translucent and the carrots begin to soften.
4. Stir in the minced garlic and cook for exactly 1 minute until fragrant.
5. Place the ham bone in the center of the pot, nestling it among the vegetables.
6. Pour in the rinsed beans around the ham bone.
7. Add the chicken broth until it covers the beans by about 1 inch.
8. Tuck in the bay leaves and thyme sprigs, then season with a pinch of salt and several grinds of black pepper.
9. Bring the liquid to a boil, then immediately reduce heat to maintain a gentle simmer.
10. Partially cover the pot and simmer for 2 hours, stirring occasionally and skimming any foam that rises to the surface.
11. After 2 hours, check that the beans are tender but not mushy—they should yield easily when pressed with a spoon.
12. Remove the ham bone and let it cool until you can handle it comfortably.
13. Pull all the meat from the bone, shredding it into bite-sized pieces.
14. Return the shredded ham to the pot, discarding the bone, bay leaves, and thyme stems.
15. Simmer uncovered for another 20 minutes until the broth thickens slightly to a creamy consistency. Creamy beans melt into the rich, ham-infused broth while tender vegetables provide subtle sweetness against the smoky meat. Consider serving it in shallow bowls with crusty bread for dipping, or top with buttery breadcrumbs toasted until golden for contrasting texture.

Ham Bone and Kale Stew

Vividly aromatic and deeply comforting, this ham bone and kale stew transforms humble ingredients into an elegant cold-weather masterpiece. The rich, smoky broth envelops tender greens and creamy beans, creating layers of flavor that deepen with each simmering hour. Perfect for utilizing holiday leftovers or simply chasing away autumn’s chill, this stew embodies rustic sophistication in every spoonful.

Ingredients

– One meaty ham bone with some good chunks still clinging to it
– A couple tablespoons of olive oil
– One large yellow onion, chopped up nice and fine
– Three cloves of garlic, minced
– Two big carrots, sliced into coins
– A couple stalks of celery, chopped
– Six cups of chicken broth (homemade if you’ve got it!)
– One 15-ounce can of cannellini beans, drained and rinsed
– A big bunch of kale, stems removed and leaves torn into bite-sized pieces
– A splash of apple cider vinegar
– A couple bay leaves for that earthy aroma
– A pinch of red pepper flakes for subtle heat

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for exactly 1 minute until golden but not browned.
4. Add the sliced carrots and chopped celery, cooking for 4-5 minutes until slightly softened.
5. Place the ham bone in the center of the pot, nestling it among the vegetables.
6. Pour in 6 cups of chicken broth, ensuring the ham bone is nearly submerged.
7. Add 2 bay leaves and a pinch of red pepper flakes to the broth.
8. Bring the mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
9. Cover and simmer for 2 hours, checking occasionally to ensure the liquid maintains steady bubbles.
10. Remove the ham bone carefully using tongs and place it on a cutting board to cool slightly.
11. While the bone cools, stir the drained cannellini beans into the simmering broth.
12. Pull all usable meat from the ham bone using your fingers or a fork, discarding any fat or gristle.
13. Return the shredded ham to the pot, stirring to distribute evenly.
14. Add the torn kale leaves in batches, stirring until each addition wilts before adding more.
15. Stir in 1 tablespoon of apple cider vinegar to brighten the flavors.
16. Simmer uncovered for 15-20 minutes until the kale is tender but still vibrant green.
17. Remove and discard the bay leaves before serving.
Finally, this stew achieves a beautiful balance between the silky broth and the substantial texture of beans and greens. The ham infuses every component with smoky depth while the kale maintains its structural integrity. For an elegant presentation, serve in shallow bowls with crusty bread for dipping into the rich, complex broth.

Herbed Ham Bone Vegetable Soup

Warm, comforting, and deeply nourishing, this herbed ham bone vegetable soup transforms humble ingredients into an elegant bowl of goodness that simmers with the rich essence of smoked ham and the bright freshness of garden herbs. Perfect for chilly evenings or whenever you crave something both rustic and refined, it’s a dish that feels like a cozy embrace from the inside out.

Ingredients

• 1 leftover ham bone with some meat still clinging to it
• A couple of tablespoons of olive oil
• 1 large onion, chopped
• 2 carrots, sliced into half-moons
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 8 cups of water
• 2 bay leaves
• A small handful of fresh thyme sprigs
• A splash of apple cider vinegar
• 1 cup of frozen peas
• Salt and freshly ground black pepper, to your liking

Instructions

1. Heat 2 tablespoons of olive oil in a large stockpot over medium heat until it shimmers.
2. Add the chopped onion, sliced carrots, and diced celery, then sauté for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Place the ham bone into the pot, nestling it among the vegetables.
5. Pour in 8 cups of water, ensuring the ham bone is fully submerged.
6. Add the bay leaves, fresh thyme sprigs, and a splash of apple cider vinegar to help extract flavor from the bone.
7. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 2 hours.
8. After 2 hours, remove the ham bone from the pot and set it aside to cool slightly.
9. Once the bone is cool enough to handle, pick off any remaining ham meat, shred it into bite-sized pieces, and return it to the soup.
10. Discard the bay leaves and thyme sprigs.
11. Stir in 1 cup of frozen peas and cook for 3–5 minutes, just until the peas are tender and bright green.
12. Season the soup with salt and freshly ground black pepper, starting with 1 teaspoon of salt and ½ teaspoon of pepper, then adjust as needed.

Outstanding in both simplicity and depth, this soup boasts a velvety broth enriched by the ham bone, with tender vegetables and pops of sweet peas in every spoonful. For a creative twist, serve it over a scoop of creamy polenta or with crusty, buttered bread for dipping, allowing the savory notes to shine through beautifully.

Ham Bone and Cabbage Soup

Radiating warmth and comfort, this ham bone and cabbage soup transforms humble ingredients into an elegant, soul-satisfying meal. Rich with smoky depth from the ham bone and brightened by tender cabbage, it’s the kind of dish that feels both rustic and refined—perfect for a cozy evening or a stylish lunch. Each spoonful tells a story of careful layering and gentle simmering, resulting in a broth that’s as nourishing as it is delicious.

Ingredients

• 1 large ham bone with some meat still attached
• a couple of tablespoons of olive oil
• 1 large onion, chopped
• 2 carrots, sliced into half-moons
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 1 small head of green cabbage, cored and chopped
• 6 cups of chicken broth
• a splash of apple cider vinegar
• 1 bay leaf
• a pinch of salt and black pepper

Instructions

1. Heat a couple of tablespoons of olive oil in a large stockpot over medium heat until it shimmers, about 1 minute.
2. Add 1 large chopped onion, 2 sliced carrots, and 2 diced celery stalks to the pot, and sauté for 6–8 minutes until the vegetables soften and the onion turns translucent.
3. Stir in 3 minced garlic cloves and cook for 1 more minute until fragrant, being careful not to let the garlic brown.
4. Place 1 large ham bone into the pot, nestling it among the vegetables to maximize flavor extraction.
5. Pour in 6 cups of chicken broth, along with a splash of apple cider vinegar and 1 bay leaf, then bring the mixture to a gentle boil over high heat.
6. Reduce the heat to low, cover the pot, and let it simmer for 1 hour to allow the ham bone to infuse the broth with its smoky essence.
7. Remove the ham bone from the pot using tongs, and set it aside on a cutting board until cool enough to handle, about 10 minutes.
8. While the bone cools, add 1 small head of chopped cabbage to the simmering broth, and cook for 15–20 minutes until the cabbage is tender but still has a slight bite.
9. Shred any remaining meat from the ham bone using two forks, discarding the bone and any excess fat, then stir the meat back into the soup.
10. Season the soup with a pinch of salt and black pepper, tasting and adjusting as needed since the ham bone may already contribute saltiness.

Perfectly balanced, this soup offers a velvety broth that clings to the tender cabbage and vegetables, while the shredded ham adds a savory, smoky richness. For a creative twist, serve it topped with a dollop of tangy crème fraîche and a sprinkle of fresh dill, or pair it with crusty, buttered bread for dipping into every last drop.

Ham Bone Chickpea Curry

Aromatic and deeply comforting, this ham bone chickpea curry transforms humble ingredients into an elegant weeknight masterpiece. Anchored by the rich, smoky essence of a leftover ham bone, it simmers into a velvety sauce that clings lovingly to tender chickpeas and vegetables. This is the kind of dish that fills your kitchen with intoxicating scents and your bowl with soul-warming satisfaction.

Ingredients

– One meaty ham bone
– A couple of tablespoons of olive oil
– One large yellow onion, diced
– Three cloves of garlic, minced
– One tablespoon of fresh ginger, grated
– Two teaspoons of curry powder
– One teaspoon of ground cumin
– A 15-ounce can of chickpeas, drained and rinsed
– A 14.5-ounce can of diced tomatoes
– Two cups of chicken broth
– A big handful of fresh spinach
– A generous splash of heavy cream
– A pinch of salt and a few cracks of black pepper

Instructions

1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add one diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in three minced garlic cloves and one tablespoon of grated ginger, cooking for 1 minute until aromatic but not browned.
4. Sprinkle in two teaspoons of curry powder and one teaspoon of ground cumin, toasting the spices for 30 seconds to deepen their flavor.
5. Place one meaty ham bone in the center of the pot, nestling it among the aromatics.
6. Pour in one 14.5-ounce can of diced tomatoes with their juices and two cups of chicken broth, scraping any browned bits from the bottom of the pot.
7. Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour to allow the ham bone to infuse the broth with its smoky richness.
8. Carefully remove the ham bone from the pot and let it cool until safe to handle.
9. While the bone cools, stir in one 15-ounce can of drained chickpeas and simmer uncovered for 10 minutes to allow them to heat through and absorb the flavors.
10. Shred all the meat from the ham bone into bite-sized pieces, discarding the bone and any excess fat.
11. Return the shredded ham to the pot along with one big handful of fresh spinach, stirring until the spinach wilts, about 2 minutes.
12. Finish with a generous splash of heavy cream, stirring gently to create a luxuriously creamy sauce.
13. Season with a pinch of salt and a few cracks of black pepper, tasting and adjusting as needed.

Earthy chickpeas and tender spinach provide delightful texture against the velvety, spice-kissed sauce. For a stunning presentation, serve it over fluffy basmati rice with a sprinkle of fresh cilantro, or enjoy it as a hearty soup with crusty bread for dipping into every last drop.

Smoked Ham Bone Red Beans and Rice

Warm, smoky aromas fill the kitchen as this classic Southern dish transforms humble ingredients into something truly extraordinary. With the rich depth of a smoked ham bone and the creamy texture of simmered red beans, this comforting meal delivers both elegance and soul-satisfying warmth in every spoonful.

Ingredients

– 1 smoked ham bone with some meat still attached
– 1 pound dried red kidney beans, soaked overnight
– 1 large yellow onion, chopped
– 2 celery stalks, diced
– 1 green bell pepper, chopped
– 3 garlic cloves, minced
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– 8 cups chicken broth
– 2 cups long-grain white rice
– a couple of green onions, sliced
– a splash of hot sauce
– a generous pinch of salt and freshly ground black pepper

Instructions

1. Place the smoked ham bone in a large Dutch oven over medium-high heat.
2. Add the chopped onion, celery, and bell pepper, sautéing for 6-8 minutes until vegetables soften and become fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic.
4. Drain the soaked red beans and add them to the pot along with bay leaves, thyme, smoked paprika, and cayenne pepper.
5. Pour in all 8 cups of chicken broth, ensuring the ham bone is fully submerged.
6. Bring the mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
7. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
8. Remove the ham bone from the pot and let it cool until safe to handle.
9. While the ham bone cools, rinse 2 cups of long-grain white rice under cold water until the water runs clear.
10. Shred all the meat from the ham bone, discarding the bone and any fat.
11. Return the shredded ham to the pot and stir to combine.
12. Add the rinsed rice to the pot, stirring gently to distribute evenly.
13. Cover and simmer for 20 minutes without lifting the lid.
14. Turn off the heat and let the pot stand covered for 10 minutes to allow the rice to steam.
15. Remove the bay leaves and discard them.
16. Fluff the rice and beans with a fork, then season with salt and black pepper.
17. Stir in the sliced green onions and a splash of hot sauce.

Gloriously creamy beans meld with fluffy rice in this deeply satisfying dish, where the smoky ham infuses every grain with rich flavor. Serve it in wide, shallow bowls with crusty bread for soaking up the savory broth, or top with extra green onions and another dash of hot sauce for those who enjoy extra heat.

Ham Bone Barley and Mushroom Soup

Fragrant and deeply comforting, this ham bone barley and mushroom soup transforms humble ingredients into an elegant bowl of nourishment. Following a long, slow simmer, the barley becomes tender while absorbing the rich, smoky essence from the ham bone, creating layers of flavor that meld beautifully with the earthy mushrooms. It’s the kind of meal that feels both rustic and refined, perfect for a chilly afternoon when you crave something deeply satisfying yet surprisingly sophisticated.

Ingredients

– One meaty ham bone
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Two carrots, diced
– Two celery stalks, diced
– Eight ounces of cremini mushrooms, sliced
– Three cloves of garlic, minced
– A cup of pearl barley
– Eight cups of chicken broth
– A couple of bay leaves
– A splash of apple cider vinegar
– A handful of fresh parsley, chopped

Instructions

1. Heat a couple of tablespoons of olive oil in a large stockpot over medium heat until shimmering.
2. Add one large chopped yellow onion, two diced carrots, and two diced celery stalks, then sauté for 8–10 minutes until the vegetables soften and the onion turns translucent.
3. Stir in eight ounces of sliced cremini mushrooms and cook for another 5–7 minutes until they release their liquid and begin to brown lightly.
4. Add three minced garlic cloves and cook for 1 minute until fragrant, being careful not to let the garlic burn.
5. Place one meaty ham bone into the pot, nestling it among the vegetables.
6. Pour in one cup of pearl barley and eight cups of chicken broth, ensuring the ham bone is fully submerged.
7. Drop in a couple of bay leaves and bring the soup to a boil over high heat.
8. Reduce the heat to low, cover the pot, and simmer for 1 hour and 15 minutes, stirring occasionally to prevent the barley from sticking to the bottom.
9. Remove the ham bone from the pot and let it cool until safe to handle, about 10 minutes.
10. Shred any remaining ham from the bone using two forks, discarding any fat or gristle, then return the shredded ham to the soup.
11. Stir in a splash of apple cider vinegar to brighten the flavors and simmer uncovered for another 15 minutes to thicken the soup slightly.
12. Remove the bay leaves and stir in a handful of chopped fresh parsley just before serving. Garnish with a final sprinkle of parsley for a fresh, vibrant finish. Generously ladled into bowls, this soup boasts a wonderfully thick, almost stew-like texture from the plump barley, while the shredded ham adds savory bites throughout. The earthy mushrooms and subtle tang from the vinegar balance the richness, making it ideal served with a crusty baguette for dipping into every last spoonful.

Summary

Get ready to transform that leftover ham bone into delicious comfort meals! From hearty soups to savory casseroles, these recipes make the most of every bit. We’d love to hear which dishes become your family favorites—drop a comment below and share your culinary creations on Pinterest. Happy cooking!