Leftover Ham Bone Soup – the perfect way to use your leftover ham and ham bone! So flavorful and delicious!
- 1 leftover ham bone (preferably with some meat still left on the bone)
- water (enough to almost cover your ham bone – I used 12-14 cups)
- 2 teaspoons kosher salt (more to taste)
- 1 bay leaf
- 1 medium onion, diced
- 2 large stalks celery, sliced
- 4 medium carrots, peeled and sliced
- 1 large russet potato, cubed
- 1 –2 cups corn, frozen or canned
- 1 can great northern white beans (optional)
- Aprpox. 2 cups cubed ham meat
- Place ham bone in a Dutch Oven and almost cover with water.
- Add bay leaf.
- Bring to a boil and then reduce heat to simmer and cover.
- Let simmer for at least 2 hours. The longer you let it simmer, the more flavorful the broth will be and you will then need to use less salt to help season it.
- After you are done simmering the ham bone, remove it and discard. Feel free to remove any meat from it and add it to the pot if you wish, although it might be a little dried out.
- Add onion, celery, carrots, potato, corn, beans and ham meat.
- Cover and let simmer for 30 minutes, or until potatoes and retables are firm, but soft.
- Taste and add 1-2 teaspoons salt, depending upon preference. Add additional salt, as desired.
- Serve immediately.
- Photos shown are with a bone from a 9lb smoked ham and I used a 5.5qt Dutch Oven
- Whole30/Paleo – to make this soup Whole30/Paleo simply omit the white beans.
- Additions: feel free to add some chopped cabbage to this soup or even some frozen peas!
Keywords: ham bone soup