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If you’re looking for an easy and comforting way to use up leftover ham, this ham hock soup is perfect. Made with just a handful of ingredients, this easy soup simmers low and slow to create a rich, flavorful soup with tender chunks of ham, hearty potatoes, and fresh green beans.
When I was a kid, whenever I had ham for dinner, my mom would make this ham bone soup for dinner the next night. It was filling, comforting, and a budget-friendly way to feed a large family. Nowadays, whenever I see ham, I always want to eat it. I know exactly where my leftover Easter ham is going this year.
Why you’ll love this ham hock soup
Uses leftover ham bones or ham hock Just 4 simple ingredients (plus water) Simmers hands-free for a flavorful soup Cozy, hearty, and perfect for cold nights Natural saltiness and flavor without extra seasonings
Ham hock soup ingredients
There are actually only four ingredients needed to make this ham hock soup. That’s the charm of ham hocks. It adds all the flavor the soup needs and also provides delicious chunks of ham. Here’s what you need:
Ham bone: You can use the leftover ham bone from your spiral ham or ask your butcher for a ham bone. Make sure there is some meat left on the bones. Note: We actually purchased our ham hocks from our favorite pig farm, Christiansen. You can order online. Truly the best pork ever. Potatoes: Red potatoes or Yukon Gold potatoes are best. Fresh green beans: I secretly prefer home-canned green beans because I love them to be tender, but if you don’t have canned ones at home, fresh is definitely the way to go. Water: Used to boil the ham bone and serves as the base for the soup. Pepper: Adds flavor.
You may be surprised to find that this recipe does not contain any salt. Ham, especially ham hock, is a very salty piece of pork, so when the ham hock simmers, it adds just enough saltiness to the soup for my liking. Of course, you can add salt if you like.
How to make ham hock soup
This ham and vegetable soup is slow-simmered to create a rich soup with tender ham and vegetables. The soup is simmered all day long, and vegetables are added just before serving. It’s so easy!
Boil: Place the ham hock in a large stock pot and cover with water until just covering the bones. Bring to a soft boil and cook all day, or at least 3-4 hours. Shred the meat: An hour before dinner, remove the bones, shred the meat, add the meat and bring to a simmer. Add vegetables: 30 minutes before dinner, add green beans and potatoes. Simmer for another 30 minutes. Season with pepper.
It’s simple, but trust me, it’s comfort food and it’s delicious. Plus, you don’t have to waste all your meat and bones anymore.
what to eat with ham hock soup
When I make soup, I rarely don’t make bread to dip it in. I love making potato rolls with this soup. No-knead crust artisan bread is also a great option, as is classic cornbread.
Is the ham hock already cooked?
Ham hocks are usually fully cooked. It’s a little tough, so simmer it until you can remove the bones.
variations
This classic ham hock soup is very flexible and easy to customize based on what you have on hand. Some options are:
Carrots Onions Celery peas White beans (cannellini beans, navy beans, great northern beans, etc.) Lentils
These are all great options to stretch out your soup further and make it more hearty.
Storage and reheating
Ham hock soup can be stored in an airtight container in the refrigerator for up to 5 days. I like to reheat bowls or individual servings of soup in the microwave. If I’m heating up multiple servings, I like to put it in a pot and reheat it on the stove.
It cools down very well. Once completely cooled, place it in a ziplock bag and place it flat in the freezer. Can be stored for up to 3 months. Thaw the soup in the refrigerator overnight, then reheat it in a pot on the stove.
Warming, hearty, and flavorful, this ham hock soup recipe is the perfect comforting food on a cold day. It’s made with simple ingredients and easy to prepare, so it’s a must-try dish for soup lovers.
More leftover ham recipes you’ll love:
Watch this video tutorial…
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