HAM BONE BROTH RECIPES

HAM BROTH RECIPE - MARY-FRANCES HECK | FOOD & WINE

Ham Broth Recipe - Mary-Frances Heck | Food & Wine image

Ham bones leftover from a city or country ham (see our favorites here) make a rich and comforting broth that works well as the backbone for rich soups or comforting risotto. You can also try cooking winter greens like collards or kale in ham broth for a tender, flavorful side dish.

Provided by Mary-Frances Heck

Categories Soup

Total Time 4 hours 10 minutes

Yield Makes 3 quarts

Number Of Ingredients 10

Ingredients

16 cups water
1 1/2 pound ham bone or ham hocks
2 medium-size yellow onions, halved
1 celery stalk, thickly sliced, leafy top left whole
1 medium carrot
1 tablespoon whole black peppercorns, or more to taste
1/2 bunch fresh flat-leaf parsley
4 (3-inch) thyme sprigs
2 bay leaves
Kosher salt

Steps:

Combine 16 cups water, ham bone, onions, celery, and carrot in a large stockpot over medium. Bring to a simmer, skimming off scum that rises to the top. Add peppercorns, parsley, thyme, and bay leaves. Reduce heat to low, and cook until ham bone meat is pale and broth is fragrant, 3 to 4 hours. Remove from heat, and season with salt to taste. Let cool. Pour cooled broth through a fine wire-mesh strainer over a bowl. Discard solids.
Refrigerate until fat has solidified on top of broth. Skim off and discard fat. Broth will keep in the refrigerator for up to a week or frozen for up to 3 months.

LEFTOVER HAM BONE SOUP | MRFOOD.COM

Leftover Ham Bone Soup | MrFood.com image

A great way to use up holiday leftovers is to make a ham bone soup. Our recipe is easy and calls for veggies, beans, and flavorful spices.

Provided by MRFOOD.COM

Categories Soups

Cook Time 1 hours 20 minutes

Number Of Ingredients 12

Ingredients

1 leftover ham bone
7 cup water
1 tablespoon olive oil
1/2 cup chopped onion
3 clove garlic, minced
1 carrot, peeled and diced
1 russet potato, peeled and diced
1 (15-1/2-ounce) can white kidney beans
1 cup frozen corn kernels
1/2 teaspoon fresh thyme leaves
1/4 teaspoon black pepper
1 1/2 cup leftover diced ham

Steps:

Place hambone in a large pot with water. Bring to a boil over high heat, reduce heat to low, and simmer 60 minutes.
Meanwhile, in a large skillet over medium heat, heat oil until hot. Add onion, garlic, carrot, and potato and cook 5 minutes, stirring occasionally. Remove and discard hambone. Stir beans, corn, thyme, and pepper into the hamstock.
Bring to a boil, reduce heat to low, and simmer 10 minutes or until potatoes are tender. Stir in ham and cook 5 minutes or until heated through.

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This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.
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