Zesty, savory, and oh-so-satisfying—these ham bone recipes are the ultimate comfort food for cozy nights in. Whether you’re craving a hearty soup, a creamy casserole, or a flavorful side dish, we’ve gathered 27 delicious ways to transform that leftover ham bone into something truly special. Get ready to warm up your kitchen and delight your taste buds—let’s dive into these mouthwatering ideas!
Hearty Ham Bone and Bean Soup
Leftover ham bone transforms into a deeply savory broth, simmered with beans and vegetables for a comforting, one-pot meal. This soup makes the most of pantry staples and requires minimal hands-on time. Let it bubble away while you tackle other tasks.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the broth:
– 1 leftover ham bone with some meat attached
– 8 cups water
– 1 yellow onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
For the soup:
– 1 lb dried navy beans, soaked overnight and drained
– 1 tsp dried thyme
– 1 bay leaf
– 1 tsp black pepper
– Salt, only if needed after tasting
Instructions
1. Place the ham bone, water, onion, carrots, celery, and garlic in a large stockpot or Dutch oven over high heat.
2. Bring the mixture to a boil, then immediately reduce the heat to low.
3. Cover the pot and simmer for 1 hour 30 minutes to extract flavor from the bone.
4. Remove the ham bone from the pot using tongs and set it aside on a plate to cool slightly.
5. Add the soaked navy beans, dried thyme, bay leaf, and black pepper to the pot.
6. Bring the soup back to a simmer over medium-low heat.
7. Cover and cook for 45 minutes, or until the beans are tender but not mushy.
8. While the beans cook, pick any remaining meat off the ham bone and shred it into bite-sized pieces.
9. Discard the bone and any fat.
10. Once the beans are tender, stir the shredded ham meat back into the soup.
11. Simmer, uncovered, for an additional 15 minutes to allow the flavors to meld.
12. Taste the soup and add salt only if necessary, as the ham provides significant saltiness.
13. Remove and discard the bay leaf before serving.
Mellow beans and tender vegetables soak up the rich, smoky ham flavor, creating a thick and satisfying texture. Serve it with a chunk of crusty bread for dipping, or stir in a handful of fresh spinach just before serving for a pop of color and nutrients.
Rich Ham Bone Collard Greens
Melt a ham bone into tender collard greens for a smoky, savory Southern classic. This slow-simmered dish transforms humble ingredients into a deeply flavorful side. You’ll need a large pot and about two hours of mostly hands-off cooking time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 40 minutes
Ingredients
For the base:
– 1 large smoked ham bone (about 1 lb)
– 2 tablespoons vegetable oil
– 1 large yellow onion, diced
– 4 cloves garlic, minced
For the greens and liquid:
– 2 lbs collard greens, stems removed and leaves chopped into 2-inch pieces
– 6 cups chicken broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon red pepper flakes
– 1 teaspoon black pepper
Instructions
1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Add minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Place the ham bone in the pot, nestling it into the onion mixture.
5. Pour in chicken broth and apple cider vinegar, scraping the bottom of the pot to release any browned bits.
6. Bring the liquid to a boil, then immediately reduce heat to maintain a gentle simmer.
7. Add red pepper flakes and black pepper to the simmering broth.
8. Carefully add the chopped collard greens to the pot in batches, stirring to wilt each addition before adding more.
9. Cover the pot with a lid slightly ajar to allow steam to escape.
10. Simmer for 1 hour 30 minutes, stirring every 30 minutes to ensure even cooking.
11. After 90 minutes, remove the ham bone from the pot and place it on a cutting board to cool slightly.
12. Once cool enough to handle, use a fork to shred any remaining meat from the bone, discarding the bone itself.
13. Return the shredded ham to the pot and stir to combine.
14. Continue simmering uncovered for 10 more minutes to allow the flavors to meld and the liquid to reduce slightly.
15. Taste the broth and adjust seasoning if needed, though the ham bone typically provides sufficient saltiness.
16. Remove from heat and let rest for 5 minutes before serving.
Velvety greens soak up the smoky ham essence, creating a pot liquor that’s perfect for sopping with cornbread. The long simmer breaks down the collards’ toughness into silky, tender leaves with just a hint of peppery bite. Serve this over creamy stone-ground grits or alongside black-eyed peas for a complete Southern meal.
Flavorful Ham Bone Lentil Stew
Dive into a hearty, budget-friendly stew that transforms a leftover ham bone into a rich, satisfying meal. This one-pot wonder simmers lentils and vegetables in a smoky broth until tender. It’s perfect for chilly days and makes excellent leftovers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– For the base: 1 ham bone with some meat attached, 2 tbsp olive oil, 1 large yellow onion (diced), 3 carrots (peeled and diced), 3 celery stalks (diced), 4 garlic cloves (minced)
– For the stew: 1 cup brown lentils (rinsed), 6 cups low-sodium chicken broth, 1 (14.5 oz) can diced tomatoes (undrained), 2 bay leaves, 1 tsp dried thyme, 1/2 tsp black pepper
– For finishing: 2 tbsp apple cider vinegar, 1/4 cup chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add 1 diced onion, 3 diced carrots, and 3 diced celery stalks. Cook for 8-10 minutes, stirring occasionally, until vegetables soften.
3. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Place 1 ham bone in the pot, nestling it among the vegetables.
5. Pour in 6 cups low-sodium chicken broth and 1 can diced tomatoes with their juices.
6. Add 1 cup rinsed brown lentils, 2 bay leaves, 1 tsp dried thyme, and 1/2 tsp black pepper.
7. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes.
8. Remove the ham bone and bay leaves. Discard the bay leaves.
9. Shred any remaining ham from the bone and return the meat to the pot.
10. Stir in 2 tbsp apple cider vinegar and 1/4 cup chopped fresh parsley.
11. Simmer uncovered for 15 minutes to let flavors meld and slightly thicken.
Now savor this comforting stew where lentils turn creamy while absorbing the ham’s smoky essence. The apple cider vinegar brightens the rich broth, and fresh parsley adds a pop of color. Serve it with crusty bread for dipping or over mashed potatoes for extra heartiness.
Savory Ham Bone Split Pea Soup
You’ll love this hearty soup that transforms a leftover ham bone into a rich, satisfying meal. It’s perfect for chilly days and makes excellent leftovers.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– For the base: 1 ham bone with some meat attached, 1 tablespoon olive oil, 1 large onion (chopped), 2 carrots (diced), 2 celery stalks (diced), 3 garlic cloves (minced)
– For the soup: 1 pound dried green split peas (rinsed), 8 cups water, 2 bay leaves, 1 teaspoon dried thyme, 1/2 teaspoon black pepper
– For finishing: Salt to taste (optional, as ham is salty)
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat.
2. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook for 8-10 minutes until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Place 1 ham bone in the pot with the vegetables.
5. Add 1 pound rinsed split peas, 8 cups water, 2 bay leaves, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper.
6. Bring to a boil, then reduce heat to low. Simmer partially covered for 2 hours, stirring occasionally.
7. Remove the ham bone and bay leaves from the pot. Tip: Let the bone cool slightly before handling.
8. Shred any meat from the bone and return it to the soup. Discard the bone.
9. Use an immersion blender to partially puree the soup for a thicker texture, or leave it chunky. Tip: Blend for just 10-15 seconds for a rustic consistency.
10. Simmer for another 15-20 minutes until the soup reaches your desired thickness. Tip: If it gets too thick, add a splash of water.
11. Taste and add salt only if needed, as the ham provides plenty of saltiness.
Hearty and comforting, this soup develops a velvety texture from the split peas with a deep, smoky flavor from the ham bone. Serve it with crusty bread for dipping or top with a dollop of sour cream for extra richness.
Irresistible Ham Bone Minestrone
Waste not, want not—this hearty soup transforms your leftover holiday ham bone into a deeply flavorful broth. It’s a one-pot wonder that’s both economical and satisfying, perfect for chilly winter nights. You’ll love how the smoky ham infuses every vegetable-packed spoonful.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the broth:
– 1 ham bone with some meat attached
– 8 cups water
– 2 bay leaves
For the soup base:
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 3 carrots, peeled and diced
– 3 celery stalks, diced
– 4 garlic cloves, minced
For the remaining ingredients:
– 1 (28 oz) can crushed tomatoes
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 cup ditalini pasta
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 2 cups chopped kale, stems removed
– Salt to taste (optional, depending on ham saltiness)
Instructions
1. Place ham bone, water, and bay leaves in a large stockpot. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 2 hours to extract maximum flavor from the bone.
3. Remove ham bone from pot using tongs. Discard bay leaves. Let bone cool slightly.
4. While bone cools, heat olive oil in a separate large pot or Dutch oven over medium heat.
5. Add onion, carrots, and celery. Sauté for 8-10 minutes until vegetables soften and onions turn translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Strain the ham broth through a fine-mesh sieve into the pot with sautéed vegetables.
8. Pick any remaining meat from the ham bone and add it to the pot.
9. Stir in crushed tomatoes, cannellini beans, oregano, thyme, and black pepper.
10. Bring soup to a boil, then reduce heat to maintain a gentle simmer.
11. Simmer uncovered for 20 minutes to allow flavors to meld.
12. Add ditalini pasta and cook for 10 minutes until pasta is al dente.
13. Stir in chopped kale and cook for 5 more minutes until kale wilts and turns bright green.
14. Taste and add salt only if needed—the ham provides plenty of saltiness.
Savory and substantial, this minestrone boasts a rich, smoky broth that clings to every vegetable and pasta piece. The kale adds a pleasant chewiness while the beans provide creamy contrast. Serve it with crusty garlic bread for dipping, or top with grated Parmesan and a drizzle of olive oil for extra richness.
Rustic Ham Bone Vegetable Broth
Just pulled a ham bone from Sunday’s dinner? Transform it into a deeply savory broth packed with vegetables. This rustic broth uses every bit of flavor, turning scraps into a versatile kitchen staple.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 180 minutes
Ingredients
For the Broth Base
– 1 large ham bone with some meat attached
– 12 cups cold water
– 2 tbsp apple cider vinegar
For the Aromatics
– 2 large yellow onions, quartered
– 4 large carrots, roughly chopped into 2-inch pieces
– 4 celery stalks, roughly chopped into 2-inch pieces
For the Herb Bundle
– 6 sprigs fresh thyme
– 1 bay leaf
– 10 whole black peppercorns
Instructions
1. Place the ham bone in a large stockpot or Dutch oven.
2. Add 12 cups of cold water to the pot, ensuring the bone is fully submerged.
3. Pour in 2 tbsp of apple cider vinegar; this helps extract minerals from the bone.
4. Bring the pot to a boil over high heat, then immediately reduce to a low simmer.
5. Skim off any gray foam that rises to the surface during the first 30 minutes of simmering for a clearer broth.
6. Add 2 quartered yellow onions, 4 chopped carrots, and 4 chopped celery stalks to the pot.
7. Tie 6 thyme sprigs, 1 bay leaf, and 10 peppercorns in cheesecloth to create a bouquet garni; add it to the pot.
8. Simmer the broth uncovered for 3 hours, maintaining a gentle bubble where small bubbles just break the surface.
9. Remove the pot from heat and let it cool for 30 minutes.
10. Strain the entire contents through a fine-mesh sieve into a large bowl, pressing on the solids to extract all liquid.
11. Discard the solids and let the broth cool completely at room temperature.
12. Refrigerate the broth for at least 4 hours until the fat solidifies on top.
13. Skim off and discard the solidified fat layer with a spoon.
14. Transfer the broth to airtight containers for storage.
You’ll find this broth has a rich, meaty depth with subtle sweetness from the carrots. Its gelatinous texture when chilled makes it perfect for sipping straight or as a base for hearty soups and stews.
Classic Ham Bone and Potato Soup
Frugal cooks know a leftover ham bone is pure gold. This hearty soup transforms it into a creamy, satisfying meal. It’s simple, filling, and perfect for chilly days.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
For the Broth:
– 1 leftover ham bone with some meat attached
– 8 cups water
– 1 large yellow onion, diced
– 3 cloves garlic, minced
For the Soup:
– 4 large russet potatoes, peeled and cubed (about 6 cups)
– 2 large carrots, peeled and diced
– 2 stalks celery, diced
– 1 tsp dried thyme
– 1 tsp black pepper
– 1 cup heavy cream
– 2 tbsp unsalted butter
– Salt, as needed after tasting
Instructions
1. Place the ham bone, water, diced onion, and minced garlic in a large stockpot.
2. Bring the pot to a boil over high heat, then immediately reduce to a low simmer.
3. Simmer uncovered for 1 hour and 30 minutes to extract flavor from the bone.
4. Remove the ham bone from the pot using tongs and set it aside on a plate to cool slightly.
5. While the bone cools, add the cubed potatoes, diced carrots, diced celery, dried thyme, and black pepper to the broth.
6. Bring the pot back to a simmer over medium heat and cook for 25 minutes, or until the potatoes and carrots are fork-tender.
7. Once the ham bone is cool enough to handle, use your hands to shred any remaining meat from the bone; discard the bone.
8. Add the shredded ham meat back to the pot.
9. Stir in the heavy cream and unsalted butter until fully incorporated and the butter has melted.
10. Let the soup simmer for an additional 5 minutes over low heat to warm the cream through.
11. Taste the soup and add salt only if needed, as the ham provides significant saltiness.
12. Ladle the hot soup into bowls and serve immediately.
Warm and velvety from the cream, this soup has a rich, smoky depth from the long-simmered ham bone. The potatoes break down slightly to thicken the broth, while the carrots and celery add a sweet crunch. For a fresh twist, top each bowl with a sprinkle of sharp cheddar and a handful of oyster crackers.
Aromatic Ham Bone Ramen
Whip up this deeply savory ramen using a leftover ham bone. It transforms a simple broth into a rich, aromatic base. You’ll need about 30 minutes of active prep and cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
For the Broth:
– 1 leftover ham bone with some meat attached
– 8 cups cold water
– 1 large yellow onion, quartered
– 3 cloves garlic, smashed
– 1 (2-inch) piece fresh ginger, sliced
For the Ramen Bowls:
– 4 (3-ounce) packages ramen noodles, seasoning packets discarded
– 4 large eggs
– 2 cups fresh spinach leaves
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame oil
– 1 tbsp soy sauce
Instructions
1. Place the ham bone, 8 cups cold water, quartered onion, smashed garlic, and sliced ginger in a large pot.
2. Bring the pot to a boil over high heat, then immediately reduce the heat to low.
3. Simmer the broth uncovered for 2 hours, skimming off any foam that rises to the top.
4. While the broth simmers, bring a separate medium pot of water to a boil for the eggs.
5. Gently lower 4 large eggs into the boiling water using a slotted spoon and cook for exactly 7 minutes.
6. Immediately transfer the boiled eggs to a bowl of ice water to stop the cooking; let cool for 5 minutes before peeling.
7. After 2 hours, remove the ham bone from the broth using tongs and set it aside to cool slightly.
8. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
9. Pick any remaining meat from the ham bone and shred it into bite-sized pieces; add the meat back to the strained broth.
10. Bring the broth back to a gentle simmer over medium heat.
11. Stir 1 tbsp soy sauce and 1 tbsp toasted sesame oil into the simmering broth.
12. In the same pot used for the eggs, cook the ramen noodles according to package directions, about 3 minutes.
13. Drain the noodles and divide them evenly among 4 large bowls.
14. Ladle the hot broth and ham meat over the noodles in each bowl.
15. Top each bowl with a handful of fresh spinach leaves, letting the heat wilt the leaves.
16. Halve the soft-boiled eggs and place two halves on top of each bowl.
17. Garnish each bowl with sliced green onions.
Layers of flavor define this bowl. The broth is deeply savory and aromatic, while the soft egg yolk adds a creamy richness. For a spicy kick, add a spoonful of chili crisp or serve with extra soy sauce on the side.
Divine Ham Bone Jambalaya
Divine Ham Bone Jambalaya transforms leftover holiday ham into a hearty, one-pot meal. Deep flavors develop from simmering the bone with classic Creole vegetables and rice. This dish delivers smoky, spicy comfort in under an hour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 1 ham bone with 2 cups of meat attached
– 2 tbsp vegetable oil
– 1 large onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
For seasoning and liquid:
– 1 tbsp Creole seasoning
– 1 tsp smoked paprika
– 1 (14.5 oz) can diced tomatoes
– 4 cups chicken broth
– 2 bay leaves
For finishing:
– 1 ½ cups long-grain white rice
– ½ lb andouille sausage, sliced
– ½ lb raw shrimp, peeled and deveined
– 2 green onions, sliced
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced onion, 1 diced green bell pepper, and 2 diced celery stalks. Sauté for 5 minutes until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 ham bone with meat, 1 tbsp Creole seasoning, and 1 tsp smoked paprika. Stir to coat, about 1 minute.
5. Pour in 1 can diced tomatoes, 4 cups chicken broth, and 2 bay leaves. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to extract flavor from the bone.
7. Remove the ham bone and shred any remaining meat into the pot. Discard the bone and bay leaves.
8. Stir in 1 ½ cups long-grain white rice and ½ lb sliced andouille sausage. Return to a simmer.
9. Cover and cook over low heat for 20 minutes until rice is tender and liquid is absorbed.
10. Add ½ lb raw shrimp in a single layer on top of the rice. Cover and cook for 5 minutes until shrimp turn pink and opaque.
11. Remove from heat and let rest, covered, for 5 minutes to allow flavors to meld.
12. Fluff the jambalaya gently with a fork and garnish with 2 sliced green onions.
Gently fluffed rice absorbs the smoky ham and spicy sausage broth, creating a cohesive yet distinct texture. Each bite delivers a punch of Creole seasoning balanced by sweet shrimp and aromatic vegetables. Serve it straight from the pot with crusty bread to soak up the rich, tomato-infused sauce.
Warm Ham Bone Corn Chowder
Savor the rich, smoky depth of a leftover ham bone transformed into a creamy, hearty corn chowder. This one-pot wonder is perfect for chilly evenings, delivering comfort in every spoonful. It’s a thrifty, flavorful way to use up holiday leftovers or a simple ham dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 1 leftover ham bone with some meat attached
– 2 tbsp unsalted butter
– 1 large yellow onion, diced
– 2 celery stalks, diced
– 2 cloves garlic, minced
For the chowder:
– 4 cups low-sodium chicken broth
– 2 large russet potatoes, peeled and diced into 1/2-inch cubes
– 1 bay leaf
– 1 tsp dried thyme
– 1/2 tsp black pepper
For finishing:
– 2 cups frozen corn kernels
– 1 cup heavy cream
– Salt to taste
Instructions
1. Place the ham bone in a large pot or Dutch oven over medium heat.
2. Add the butter and let it melt, swirling to coat the bottom.
3. Add the diced onion and celery, cooking for 5-7 minutes until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
6. Add the diced potatoes, bay leaf, dried thyme, and black pepper.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the potatoes are fork-tender.
8. Remove the ham bone from the pot and let it cool slightly on a cutting board.
9. Shred any remaining ham meat from the bone, discarding the bone and any fat.
10. Return the shredded ham to the pot.
11. Stir in the frozen corn kernels and cook for 5 minutes until heated through.
12. Pour in the heavy cream and heat for 2-3 minutes, avoiding a boil to prevent curdling.
13. Season with salt to taste, then remove the bay leaf before serving.
Final thoughts: This chowder boasts a velvety, thick texture with tender potatoes and sweet corn bursts. The smoky ham infuses every bite, balanced by the creamy richness. For a creative twist, top it with crispy bacon crumbles or serve alongside crusty bread for dipping.
Comforting Ham Bone and Barley Soup
Kick off a cozy meal with this hearty ham bone and barley soup, perfect for chilly evenings. It transforms leftover holiday ham into a savory, filling dish that simmers to perfection. You’ll love how the barley thickens the broth naturally.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– For the base: 1 ham bone with meat, 2 tbsp olive oil, 1 large onion (diced), 2 carrots (diced), 2 celery stalks (diced), 3 cloves garlic (minced)
– For the broth: 8 cups water, 2 bay leaves, 1 tsp dried thyme
– For the soup: 1 cup pearl barley, 1 tsp salt, 1/2 tsp black pepper, 1 cup frozen peas
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks; sauté for 8 minutes until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Place 1 ham bone with meat into the pot.
5. Pour in 8 cups water, 2 bay leaves, and 1 tsp dried thyme; bring to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 45 minutes to extract flavors from the bone.
7. Remove the ham bone, let it cool slightly, then shred any meat from it and return the meat to the pot.
8. Add 1 cup pearl barley, 1 tsp salt, and 1/2 tsp black pepper; simmer uncovered for 30 minutes until barley is tender.
9. Stir in 1 cup frozen peas and cook for 5 minutes until heated through.
10. Discard the bay leaves before serving.
Serve this soup piping hot for the best experience. The barley gives it a pleasantly chewy texture, while the ham infuses a smoky depth. Try topping it with crusty bread or a sprinkle of fresh parsley for added freshness.
Zesty Ham Bone Gumbo
Make the most of that leftover holiday ham bone with this hearty, spicy gumbo. It’s a one-pot wonder that transforms simple ingredients into a deeply flavorful meal. Perfect for chilly nights when you crave something satisfying.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
For the stock:
– 1 ham bone with some meat attached
– 8 cups water
For the roux:
– 1/2 cup all-purpose flour
– 1/2 cup vegetable oil
For the “holy trinity”:
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 3 celery stalks, diced
For seasoning and protein:
– 4 cloves garlic, minced
– 1 tbsp Cajun seasoning
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1 lb andouille sausage, sliced into 1/2-inch rounds
– 1 lb okra, sliced into 1/2-inch pieces
For serving:
– 4 cups cooked white rice
– 1/4 cup chopped fresh parsley
Instructions
1. Place the ham bone and 8 cups of water in a large stockpot or Dutch oven over high heat.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes to create a rich stock.
3. Remove the ham bone from the pot and set it aside to cool slightly.
4. Strain the stock through a fine-mesh sieve into a large bowl and set aside; discard any solids.
5. Once the ham bone is cool enough to handle, pick off any remaining meat, chop it, and set aside.
6. In the now-empty pot, heat 1/2 cup of vegetable oil over medium heat.
7. Whisk in 1/2 cup of all-purpose flour to form a paste.
8. Cook the roux, stirring constantly with a wooden spoon, for 15-20 minutes until it reaches a dark chocolate brown color. Tip: Do not walk away; a burnt roux will ruin the gumbo.
9. Immediately add the diced onion, bell pepper, and celery to the hot roux.
10. Cook the vegetables, stirring frequently, for 8-10 minutes until they are softened.
11. Stir in the minced garlic, 1 tbsp Cajun seasoning, 1 tsp dried thyme, and 1/2 tsp cayenne pepper; cook for 1 minute until fragrant.
12. Pour the reserved ham stock back into the pot and stir to combine.
13. Add the sliced andouille sausage and the reserved chopped ham meat.
14. Bring the mixture to a simmer over medium-high heat.
15. Reduce heat to low, cover, and simmer for 45 minutes to allow flavors to meld.
16. Add the sliced okra to the pot and stir.Tip: Adding okra later helps it retain texture and thicken the gumbo naturally.
17. Simmer uncovered for an additional 15 minutes until the okra is tender.
18. Season the gumbo by tasting and adjusting salt only if needed, as the ham and sausage are already salty.
19. Ladle the hot gumbo over bowls of cooked white rice.
20. Garnish each serving with chopped fresh parsley.
Tip: For extra heat, serve with hot sauce on the side.
Vibrant and packed with layers of flavor, this gumbo boasts a silky, thickened broth from the dark roux and okra. The andouille sausage provides a smoky punch that complements the savory ham. Serve it in deep bowls with crusty bread for dipping, or make it a complete Southern feast with a side of cornbread.
Conclusion
Nourishing and versatile, these 27 ham bone recipes transform leftovers into cozy dinners. From hearty soups to savory beans, each dish offers comfort and flavor. We hope you find new family favorites! Give a recipe a try, then share which one you loved in the comments below. If you enjoyed this roundup, please pin it to your Pinterest boards to help other home cooks discover these delicious ideas. Happy cooking!
