Leftover Hambone Soup
A rustic, deeply savory soup made from a leftover hambone simmered into a gelatinous, flavorful stock, then combined with potatoes, beans, corn and diced ham. Frugal, comforting, and endlessly adaptable — the ultimate post-holiday reset.
Equipment
- large Dutch oven or stockpot
- Wooden spoon or spatula
- Ladle
- colander or fine-mesh strainer (optional)
- cutting board and chef's knife
Ingredients
- 1 meaty hambone (picked-over)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 1 Russet potato, peeled and diced
- 3 cloves garlic, minced
- 6 to 7 cups
- 1 cup canned cannellini (white) beans, drained and rinsed
- 3/4 cup frozen corn kernels
- 1 1/2 cups diced leftover cooked ham (or reserved picked meat)
- 3/4 tsp fresh thyme leaves (or 1/4 tsp dried)
- 2 bay leaves
- freshly ground black pepper, to taste
Instructions
- Place the hambone in a large Dutch oven and add enough water to cover about halfway (roughly 6–7 cups). Bring to a boil, then reduce heat and simmer 30–60 minutes to make a rich ham stock.
- Remove the bone from the pot and set aside to cool slightly. Pick off any remaining meat from the bone and reserve; discard the bone. Strain the stock if desired and set aside.
- Wipe out the pot, heat olive oil over medium heat, and sauté the diced onion, carrots, and potato for 3–4 minutes until the onion is translucent. Add garlic and cook 30 seconds more.
- Pour the reserved ham stock back into the pot with the sautéed vegetables. Stir in the drained beans, corn, thyme, and bay leaves. Bring to a boil, then reduce to a simmer and cook 10–12 minutes until potatoes are tender.
- Add the diced ham and any reserved picked meat from the bone; heat through for 2–3 minutes. Taste and season with pepper (add salt only if necessary).
- Remove bay leaves and serve hot with crusty bread. For a thicker soup, gently mash some of the potatoes and beans in the pot before serving.
Notes
Simmer the hambone as long as you can (30–60 minutes) for maximum flavor and body. Remove the bone and pick off any bits of meat to return to the pot. Taste before adding salt — the ham is already salty. This soup freezes and reheats beautifully. For a thicker soup, mash some of the potatoes and beans into the broth.