Hambone Soup

While having a bone-in ham for Easter is delicious in and of itself, the leftovers are even better in my opinion. I LOVE to make this Hambone Soup that not only because it uses up the hambone, but some leftover ham as well. You just let the hambone simmer in water for at least 30 minutes and the broth comes out absolutely amazing. There's really no way to describe how good it is! And throwing in some yummy veggies makes this soup hearty and filling, but still light. If you have a hambone sitting around, be sure to make this soup!

Hambone Soup

Adapted from Damn Delicious

Makes 4-6 servings

1 leftover hambone

1 Tbsp. olive oil

3 tsp. garlic, minced

1 small onion, finely diced

2 carrots, peeled and diced

2 Yukon potatoes, peeled and diced

1/2 tsp. dried thyme

kosher salt and black pepper, to taste

1 1/2 cups leftover chopped ham

1. Place leftover hambone in a large stockpot or Dutch oven and add 8 cups of water. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; remove and discard hambone.

2. While hambone is cooking, prepare other ingredients and heat olive oil in a large skillet over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 5 minutes.

3. Stir cooked veggies and dried thyme into the ham stock. Season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 10 minutes.

4. Stir in chopped ham until heated through, about 2 minutes. Serve immediately.


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