Ham Bone Soup Stovetop Slow Cooker Or Instant Pot

What do you do with your leftover ham bone after you cook a ham? Whatever you do, this time DO NOT throw it out, but put that bone to good use. When it comes to leftover ham, I’ve got a trick up my sleeve: Make a soup out of it! With some ham chunks and that flavorful bone, you’ve got the perfect base for a hearty meal. And here’s the best part: it all simmers away in the slow cooker (but I’ll also share stove top and Instant Pot directions). Sound good? Read on… Turning leftovers into a whole new delicious meal is like magic. I find that secondary meals are always so much easier and customizable to whatever I feel like creating. This ham bone soup is an excellent example of a leftover meal out of your holiday ham. I am amazed how much flavor it creates in a soup base when I simmer that ham bone with the usual classic soup ingredients, along with a few leftover ham scraps. I love to cook it low and slow in my crock pot, so I don’t have to give another single thought to it for a long time. In the end, I always end up with a light, yet flavorful brothy soup with ham chunks and veggies floating merrily…

Ingredients Needed

Leftover ham bone – When saving leftover holiday ham bone, make sure to leave some meat on it for flavor. I usually freeze it in a freezer-friendly bag, squeezing out all the air to prevent freezer burn. While I thaw it before adding it to the crockpot, it’s common to put the frozen ham bone straight in. If you don’t have any leftover bone, you can easily buy one from the butcher for next to nothing. Ham chunks – This soup is the reason to save some ham and repurpose it. Veggies – Onion, carrots, celery, corn, potatoes and diced canned tomatoes. Cannellini beans – I use canned beans to saving time and for convenience. Herbs – Fresh rosemary and thyme (you can used dried herbs if you don’t have fresh). Flavor enhancers – Garlic, bay leaves, chili flakes, chicken broth.

Ham Bone Soup Recipe (Slow Cooker Method)

Your crockpot makes it for you… It’s as easy as dump everything in the crock and let it simmer and do its own magic. I start by placing all the ingredients, except for the diced ham, in the crockpot. Since the ham is already cooked, I’ll add it in later. Then, I cover the lid and let everything cook for 5-6 hours on high or 8-9 hours on low, until all the veggies are tender. About 2 hours before the total cook time is up, I stir in the diced ham. When the soup is almost done cooking, I remove the ham bone from the crockpot and scrape off any meat that’s still clinging to it (trust me, it’s delicious!). Then, I add the meat back into the soup and discard the bone. It’s important not to add any salt at the beginning, as both the ham and ham bone provide plenty of flavor. I always taste the soup before serving and adjust the salt according to my preference. Once everything is ready, I serve the soup immediately, piping hot and full of comforting flavors.

Instant Pot Method

Stove Top Method

Alpana’s Tips and Notes

Store ham bone with meat attached: I always make sure to store my ham bone with some meat still attached. This adds tons of flavors. Don’t skimp on veggies: When I make soup, I always add lots of veggies like carrots, onions, celery, and potatoes. They not only make the soup tastier, but also healthier. Adjust seasoning carefully: I wait until the soup is almost done before adding salt because ham and the bone already add plenty of saltiness. Then, I taste and adjust the seasoning as needed. Experiment with herbs and spices: I like to jazz up my soup by adding herbs and spices like thyme, rosemary, or paprika. Add beans or grains: If I want to make my soup heartier, I think about adding more beans, lentils, rice, or barley. Cook low and slow for maximum flavor: If using a slow cooker or simmering on the stove, allow the soup to cook low and slow to develop deep, rich flavors.

Can I Make It with With Dried Beans?

Sure you can. Dried beans are very economical, and you don’t need to soak them overnight if you are cooking them in a crock pot. When I use dried beans for the stove top method, I find it’s better to soak them overnight to cut down on cooking time. I just put them in a big bowl, cover them with about three inches of water, and then drain them when I’m ready to use them. Here’s a tip: If I don’t have time to soak the beans overnight, and happen to have an electric pressure cooker like an Instant Pot, you can pressure cook the beans instead. It’s a quicker way to get the beans ready for the soup!

Variations

Well there you go, now you know exactly what to do with all that ham from holidays. And if you didn’t save your ham bone, Easter is just around the corner. This cozy, comforting and super tasty bowl is perfect for some cold chilly nights that follow the holidays. Make that crock work for you and enjoy my version of delicious Ham Bone Soup with your near and dears. Take care…