Canning Left Over Ham
Canning Left Over Ham! is a medium American recipe that serves 8. 250 calories per serving. Recipe by OurHalfAcreHomestead on YouTube.
Prep: 40 min | Cook: 2 hrs 10 min | Total: 3 hrs 20 min
Cost: $147.05 total, $18.38 per serving
Ingredients
- 3.5 pounds Cooked Ham (bone‑in) (cut into 1‑inch cubes; leftover Thanksgiving ham works great)
- 1 piece Ham Bone (large bone from the same ham; adds flavor to broth)
- 12 cups Water (cold tap water for the crock‑pot broth)
- 1 teaspoon Kosher Salt (optional if ham is already heavily salted)
- 2 medium Onion (chopped; adds sweetness to broth)
- 1.5 ounces Distilled White Vinegar (added to canner water to prevent jar clouding)
- 7 pieces Pint Canning Jars (new, free of chips; sterilized in dishwasher)
- 7 sets Canning Lids and Bands (Four‑Jars brand recommended; ensure proper seal)
Instructions
Make the Ham Bone Broth
Place the ham bone (and any leftover bone‑in pieces) in the crock pot, add 12 cups cold water, 1 teaspoon salt, and the chopped onions. Set the crock pot to low and let it simmer overnight (about 8 hours) to extract flavor.
Time: PT15M
Temperature: Low (≈80°C)
Cube the Cooked Ham
Remove the cooked ham from the bone, cut it into roughly 1‑inch cubes. Set aside in a bowl.
Time: PT15M
Sterilize Jars and Lids
Run the pint jars through a dishwasher cycle, then rinse with hot tap water. Keep lids in hot water until needed.
Time: PT10M
Prepare the Pressure Canner
Fill the canner with 3 L of water and add 1.5 oz distilled white vinegar to keep jars from clouding.
Time: PT5M
Fill the Jars
Using a ladle and funnel, pour hot broth into each pint jar until it is half full. Add the ham cubes, then top off with more hot broth, leaving ½‑inch headspace. Run a non‑metallic utensil around the inside to release bubbles and wipe the rims with a clean towel.
Time: PT15M
Load Jars and Vent
Place the filled jars onto the canner rack, lower the lid, and secure the 10 lb weight. Allow steam to vent steadily for 10 minutes; keep the vent open.
Time: PT10M
Temperature: ≈240°F (pressure canner medium‑high)
Process the Jars
After venting, close the vent, bring the canner up to 10 lb pressure, then process pints for 75 minutes. Adjust time to 90 minutes if using quart jars.
Time: PT75M
Temperature: ≈240°F (10 lb pressure)
Cool Naturally
Turn off the heat and let the canner sit until the weight drops and the jars are cool to the touch. Do NOT plunge into cold water or force the lid open.
Time: PT30M
Check Seals and Store
Remove jars with the jar lifter, place them on a towel‑covered surface, and press the center of each lid. If the lid does not flex, the jar is sealed. Store sealed jars in a cool, dark place.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Keto-friendly
Ingredient Substitutions
- Instead of Cooked Ham (bone‑in): Cooked pork shoulder, cubed
- Instead of Ham Bone: Pork neck bones
- Instead of Kosher Salt: Sea salt
- Instead of Onion: Leek, shallot
- Instead of Distilled White Vinegar: Apple cider vinegar (same amount)
- Instead of Pint Canning Jars: Mason jars (pint)
- Instead of Canning Lids and Bands: Standard metal canning lids
Equipment Needed
- Crock Pot (slow cooker)
- Pressure Canner
- Jar Lifter
- Funnel
- Ladle
- Kitchen Knife
- Cutting Board
- Timer
- Weight (10 lb)
- Tongs
- Kitchen Towel
- Measuring Spoons
Critical Steps — Do Not Skip
- Only can fully cooked ham; uncooked cured meat is unsafe.
- Fill jars half full with broth before adding meat to minimize debubbling.
- Wipe jar rims and threads before sealing.
- Vent for a steady 10‑minute steam period before processing.
- Process at the correct pressure and time for your altitude.
Chef Tips from the Video
- Home‑raised, brined‑and‑smoked ham gives a richer flavor than store‑bought ham.
- Add a bay leaf or a few peppercorns to the broth for extra aroma.
- Use a kitchen towel under the canner to reduce noise and protect countertops.
Troubleshooting
Jars did not seal (lid pops up).
Re‑process the jars within 24 hours, ensuring headspace is correct and rims are clean. Use new lids if needed.
Broth appears cloudy after processing.
Add 1.5 oz white vinegar to the canner water (as done) and skim foam before filling jars.
Jars break during processing.
Check for cracks before use, avoid over‑filling, and let the canner cool gradually; never force‑cool.
Storage
Refrigerator: Once opened, keep refrigerated and use within 5‑7 days.
Freezer: Not recommended; canned goods are best stored at room temperature.
Room temperature: Store sealed jars in a cool, dark pantry for up to 12 months.
Make-Ahead Tips
- Prepare the broth and cube the ham up to 24 hours ahead; keep refrigerated.
- Jars can be sterilized the night before and stored in a warm oven (200°F) until needed.
Frequently Asked Questions
What is the cultural significance and history of canned ham and ham bone broth in American home‑preserving tradition?
Canning meat became popular in the United States during the 19th century as a way to preserve harvests and provide protein through winter months. Ham, especially after Thanksgiving, was often saved and pressure‑canned to extend its shelf life, reflecting the frugal, self‑sufficient spirit of American homesteaders.
What are the traditional regional variations of ham broth in American cuisine?
In the Southern United States, ham broth is frequently flavored with collard greens, black pepper, and hot sauce. In the Midwest, it may include potatoes and carrots for a hearty stew. The recipe from OurHalfAcreHomestead stays simple, letting the smoked ham flavor shine.
How is canned ham traditionally served in the Midwest United States?
Midwestern families often slice canned ham and add it to bean soups, split pea soup, or serve it warm with a side of buttered noodles. The ready‑to‑use broth makes it a convenient base for many comfort dishes.
What occasions or celebrations is canned ham traditionally associated with in American culture?
Canned ham is most commonly linked to post‑Thanksgiving leftovers, holiday gatherings, and emergency food kits. It allows families to enjoy the holiday ham throughout the year without waste.
What makes this canned ham and broth recipe special in American home‑canning cuisine?
The recipe uses a home‑raised, brined‑and‑smoked ham, giving a deeper smoky flavor than store‑bought ham. It also employs the half‑fill‑then‑add‑meat technique to reduce debubbling, a clever tip not often mentioned in standard canning guides.
What are the most common mistakes to avoid when making canned ham and ham bone broth?
Common errors include trying to can raw or partially cured ham, not cleaning jar rims which leads to seal failure, and forgetting the 10‑minute venting step, which can cause under‑processing. Also, over‑filling jars reduces headspace and may cause breakage.
Why does this recipe use a pressure canner instead of a water‑bath canner for ham?
Meat, especially low‑acid foods like ham, requires temperatures above 240°F to destroy botulism spores. A pressure canner reaches those temperatures, whereas a water‑bath cannot, making it unsafe for meat preservation.
Can I make this canned ham ahead of time and how should I store it?
Yes, the jars can be processed and then stored in a cool, dark pantry for up to 12 months. Once opened, transfer any remaining ham and broth to a sealed container and refrigerate, using it within a week.
What texture and appearance should I look for when the canned ham is done?
The ham cubes should be tender but not mushy, and the broth should be clear and amber‑colored. The lid should be concave (no popping sound) indicating a proper seal.
What does the YouTube channel OurHalfAcreHomestead specialize in?
OurHalfAcreHomestead focuses on homesteading, self‑sufficiency, and practical food‑preservation techniques, sharing step‑by‑step tutorials for canning, gardening, and rustic cooking.
How does the YouTube channel OurHalfAcreHomestead's approach to American homestead cooking differ from other cooking channels?
OurHalfAcreHomestead emphasizes using home‑raised ingredients, low‑tech equipment, and budget‑friendly methods, often revisiting older videos to reinforce timeless techniques, whereas many channels prioritize trendy recipes or high‑end kitchen gadgets.
Last updated: August 23, 2026
