Just like I’ll fight (nicely, of course) the other cooks at the Thanksgiving table for possession of that flavorful turkey carcass — such a great way to make stock — I do the same at Easter for the leftover ham bone.
These rainy April days are the perfect time to take that ham bone out of the freezer and put it to good use for some great tasting and heart warming comfort food.
Bean soups especially benefit from a long simmer with a leftover ham bone, whether or not there’s much meat left on it. If there is, that’s just a bonus; slice it off at the end and add it to the soup.
Allow at least two hours for each of these home cooked soups, and know that they’re just as good reheated for lunch.

Ham Bone Soup Recipes


One of my favorite spring soups is split pea, that hearty staple, even better when it’s studded with bits of ham. Ina Garten’s recipe for split pea soup, taken from the original Barefoot Contessa Cookbook, is a simple and delicious way to start.JI_33100_s4x3_lg

To use your ham bone in this recipe, submerge it in the soup during the last 40 minutes of cooking. Depending how much meat comes off the bone, you may be able to reuse it if you refrigerate it between uses. Salt and pepper the recipe to taste.


Red Beans & Rice
John Besh’s beautiful, coffee table-worthy cookbook, “My New Orleans,” is 384 engaging pages of stories, recipes and Southern inspiration.
I first made this fragrant pot of red beans and rice on Super Bowl Sunday, with the justification that the game was being played in New Orleans, and so red beans and rice were perfectly appropriate.
This simple recipe starts with the trinity (green pepper, celery, onion) and gets flavor not only from smoked ham hocks, but also from bacon fat, cayenne pepper and, of course, Louisiana-made Tabasco sauce. The red beans freeze well, too.


Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

Everything is better with bacon, and that includes Melissa Clark’s simple ham bone soup, adapted from an old Junior League cookbook. According to Clark’s piece in The New York Times, “The soup was simple: boil a bone with beans and a bay leaf, and dinner was done.” This one’s a good choice for using a slow cooker if you prefer. Add a green salad and some crusty bread and you have a wonderful meal to share and savor!

FREE Ham Cookbook

For everything to know about buying, cooking, serving and storing ham, be sure to download our FREE “Ultimate Holiday Ham Guide”. Inside you’ll also find recipes, resources and expert cooking tips for serving a juicy, delicious ham centerpiece for a special meal.

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