Did you cook a ham this weekend? If you did and it had a ham bone, make sure you save it or pass it on to someone who could use it. Like me. If our family has a get together and a ham is being consumed, I always take the ham bone so I can use it in something later. The bone contains a ton of flavor that can enhance a dish so never throw it out.
My favorite recipe to use a ham bone in is my amazing homemade red beans and rice recipe.
Another great simple way to use the ham bone is to make a simple stock with it to use at a later time.
Fill a large stock pot up with about 8-10 cups of water, add the ham bone with carrots, celery, and onions and simmer until you get a nice flavorful broth. It’ll take about an hour or so. Then either use the broth or freeze it for a later date. When I freeze them, I store the stock in containers that hold about 4 cups worth, then thaw them out when I’m ready to make a soup or a stew. It’s so easy and you’ll love the flavor this homemade stock offers!
Below are some other great recipe options that feature the ham bone so you don’t waste it. Click on the photo and you’ll be taken away to that recipe and website.
How do you use the ham bone? Who gets it? Let us know in the comment section below!
Baby Lima Beans and Ham with Basmati Rice from Syrup and Biscuits
Slow Cooker Ham Bone Soup from Dinner at the Zoo
Easy Peasy Split Pea Soup with Ham Bone in the Crock Pot from Another Foodie Blogger
Ham Bone and Potato Soup from Hot Eats and Cool Reads
Instant Pot Ham Bone Red Beans and Rice from Deep South Dish
Ham Bone Soup with Potatoes and Cabbage from Skinnytaste
Split Pea Soup with Ham from Striped Spatula
Instant Pot Ham and Lentil Soup by Meatloaf and Melodrama
Vegetable Ham Bone Soup in the Crock Pot from The Everyday Mom Life
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes for author Todd-Michael St Pierre for his book, The Southern Po’boy Cookbook, published by Ulysses Press, and for the famous Camellia brand in New Orleans. His Creole seasoned turkey recipe was runner up in the Taste of Home magazine’s annual Thanksgiving recipe contest, and he has been mentioned in Louisiana Cookin’ magazine. He lives outside of Detroit, Michigan, with his wife and three children.
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes for author Todd-Michael St Pierre for his book, The Southern Po’boy Cookbook, published by Ulysses Press, and for the famous Camellia brand in New Orleans. His Creole seasoned turkey recipe was runner up in the Taste of Home magazine’s annual Thanksgiving recipe contest, and he has been mentioned in Louisiana Cookin’ magazine. He lives outside of Detroit, Michigan, with his wife and three children.
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