Bone In Ham Soup Recipe

Imagine a cold winter day, the kind where the chill seems to seep right through your layers, and you’re craving something warm, hearty, and comforting. What better way to satisfy that hunger than with a big bowl of bone-in ham soup? It’s the kind of dish that’s rich, full of flavor, and warms you from the inside out, while also making use of leftover ham-making it both practical and delicious.

Bone-in ham soup isn’t just a meal; it’s an experience. The flavors develop slowly, building depth as the ham bone releases its savory goodness into the broth. This hearty soup can be made with various ingredients depending on what you have on hand, but it always stays true to the idea of bringing out the best in those leftover ham bones. So, whether you’ve got a couple of slices of ham left after the holidays or you’ve purposely bought a bone-in ham just to make this soup, this recipe is going to hit the spot.

This recipe takes about an hour to cook, but it’s well worth the time. It’s a low-maintenance, high-reward type of dish-perfect for beginners or anyone who wants a no-fuss, satisfying meal.

Here’s a quick overview of the steps we’ll cover:

Sautéing the vegetables
Adding in the ham and bone
Letting the flavors meld
Serving up a delicious, steaming bowl of homemade ham soup

Ready to dive into it? Let’s go.

Ingredients Needed

To make this bone-in ham soup, you won’t need anything too fancy-just simple, fresh ingredients that together make a wonderful dish.

Main Ingredients

1 large ham bone with some meat attached: This is the star of the show, giving the soup its rich flavor. A bone-in ham, like a shank or butt, is ideal because it provides plenty of marrow and collagen to create a creamy, flavorful broth.
2 tablespoons of olive oil: This is for sautéing the vegetables, creating the base layer of flavor in the soup.
1 medium onion, diced: A must for flavor depth. The sweetness of the onion balances out the saltiness of the ham.
2 large carrots, sliced: Sweet, earthy, and slightly crunchy, carrots complement the saltiness of the ham and add texture to the soup.
3 celery stalks, sliced: Adds a fresh, slightly peppery bite and a bit of crunch to the soup, balancing out the softer elements.
3 cloves garlic, minced: Garlic enhances the savory depth of the broth.
6 cups of low-sodium chicken or vegetable broth: This is the liquid base. Low-sodium is important, as the ham already adds a good amount of salt.
1 potato, peeled and diced: Adds creaminess and helps to thicken the soup.
1 bay leaf: For that aromatic, herbal undertone.
1 teaspoon of dried thyme: A classic herb for a savory, earthy note.
Salt and pepper, to taste: Be careful with salt, as the ham itself is already salty, so taste as you go.

Optional Garnishes

Chopped parsley: For a burst of color and freshness.
Crusty bread: To dip into the broth for an extra layer of indulgence.

Cooking Instructions

Prepare the vegetables: Start by peeling and dicing the carrots, celery, and potato. Mince the garlic and dice the onion. Set everything aside so you’re ready to go.
Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion becomes translucent.
Add the garlic and herbs: Stir in the minced garlic, bay leaf, and thyme. Cook for another 1-2 minutes until the garlic is fragrant.
Add the ham bone: Nestle the ham bone into the pot, ensuring it’s surrounded by the vegetables. Pour in the chicken or vegetable broth, followed by the diced potato.
Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes to 1 hour, stirring occasionally. This allows the ham bone to release its flavor and tenderizes any remaining meat.
Shred the ham: After simmering, remove the ham bone and allow it to cool slightly. Using a fork or your hands, shred any remaining ham off the bone and return it to the pot. Discard the bone.
Adjust seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed. Keep in mind, the ham adds a lot of salt, so taste as you go to avoid over-salting.
Serve: Ladle the soup into bowls, garnish with chopped parsley if desired, and serve with a side of crusty bread to mop up the broth.

Ingredient Insights

Ham Bone: The bone-in ham is key for giving the soup its signature flavor. The marrow inside the bone slowly breaks down as it simmers, infusing the broth with a rich, savory essence. If you don’t have a ham bone, you can use leftover ham chunks, but the soup will lack the same depth of flavor.
Broth: The broth is the base of the soup, and choosing a low-sodium option is important for balancing the saltiness of the ham. Chicken broth works best, but vegetable broth is a great alternative if you’re looking for a more neutral, veggie-forward base.
Potatoes: Potatoes help thicken the soup naturally. As they cook and break down, they create a creamy texture that is perfect for this rustic dish.

Expert Tips

Use a slow cooker: If you have more time, consider making this soup in a slow cooker. You can sauté the vegetables on the stovetop and then transfer everything to the slow cooker. Let it cook on low for 6-8 hours, which allows the flavors to develop even more.
Leftovers make great additions: If you have leftover vegetables or beans (like peas or white beans), toss them in. They add more heartiness and nutrition to the soup.
Make it creamy: For a richer texture, consider adding a splash of heavy cream or a dollop of sour cream before serving. This will give the soup a velvety finish.
Freeze the soup: This soup freezes beautifully. Just let it cool completely before transferring it to airtight containers. It can be stored in the freezer for up to 3 months. When ready to eat, simply reheat it on the stovetop.

Recipe Variations

Split pea and ham soup: Add a cup of split peas to the soup for a thicker, heartier version. The peas soak up the flavors and add extra protein and fiber.
Spicy ham soup: For a little kick, throw in some diced jalapeños, a pinch of crushed red pepper flakes, or a dash of hot sauce. The heat cuts through the richness of the soup and adds a new dimension of flavor.
Vegetable-packed ham soup: If you want to amp up the vegetable content, try adding green beans, corn, or zucchini to the mix. Just be sure to adjust cooking times as needed so that the vegetables don’t get overcooked.
Ham and bean soup: Add a can of white beans or navy beans for a classic combination that makes the soup even heartier.

Final Words

Bone-in ham soup is the perfect comfort food-whether you’re trying to use up that leftover holiday ham or looking for something filling and easy to make from scratch. The slow cooking process extracts all the goodness from the bone, resulting in a broth that’s rich and flavorful without being overpowering. This soup is the kind of meal that can feed a crowd, store for days, and tastes even better the next day.

If you’ve got the time and ingredients, it’s definitely worth making a big pot. And with so many variations, you can adapt the recipe to suit your taste or whatever’s in your pantry.

Bone In Ham Soup Recipe