Leftover Ham Bone Soup
Leftover Ham Bone Soup is a medium American recipe that serves 6. 250 calories per serving. Recipe by The Average Kitchen on YouTube.
Prep: 30 min | Cook: 3 hrs 45 min | Total: 4 hrs 35 min
Cost: $19.10 total, $3.18 per serving
Ingredients
- 1 large bone (about 2-3 lbs) Smoked Ham Bone (vacuum‑sealed, bone‑in ham shank, smoked)
- 1 can (15 oz) Corn (drained)
- 1 cup Seashell Pasta (tiny shells, adds texture)
- 10 cups Chicken Broth (homemade or low‑sodium store‑bought)
- 4 sprigs Fresh Thyme (grown in garden, dried after harvest)
- 2 tablespoons Dried Parsley
- 2 medium Carrots (peeled and cut into uniform ½‑inch pieces)
- 2 medium Potatoes (roughly peeled, rinsed, cut into ½‑inch cubes)
- 1 medium Onion (chopped roughly)
- 1.5 teaspoons Salt (generous seasoning)
- 1 teaspoon Black Pepper (freshly ground)
- 2 Bay Leaves
- 1 cup Smoked Ham Meat (diced from the bone, added at end)
Instructions
Prepare the ham bone
Remove the vacuum‑sealed ham bone from the freezer, let it sit briefly to loosen the seal, then place the whole bone directly into the cast iron pot.
Time: PT5M
Prep vegetables and aromatics
Chop the onion, peel and dice carrots into ½‑inch pieces, rinse and cube potatoes similarly. Set aside thyme sprigs and dried parsley.
Time: PT10M
Add base ingredients
Into the pot with the bone, add the drained corn, seashell pasta, 4 cups of chicken broth, thyme sprigs, dried parsley, onion, carrots, potatoes, salt, pepper, and bay leaves.
Time: PT5M
Top up broth
Pour an additional 6 cups of chicken broth (or water with bouillon) until the soup reaches about 2‑3 inches below the rim of the pot.
Time: PT5M
Bring to a light simmer
Place the pot on the stove over medium‑low heat and bring the mixture to a gentle simmer, skimming any foam that rises.
Time: PT15M
Slow simmer
Reduce heat if necessary and let the soup simmer gently for 3 to 4 hours, stirring occasionally and checking liquid level.
Time: PT3H30M
Finish with diced ham
When the simmer is complete, turn off the heat, remove the ham bone, and stir in the diced smoked ham meat. Let the residual heat warm the ham for a couple of minutes.
Time: PT5M
Serve
Ladle the soup into bowls, garnish with extra fresh thyme if desired, and enjoy hot.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: contains pork, contains gluten, dairy‑free, nut‑free
Allergens: wheat (gluten)
Ingredient Substitutions
- Instead of Smoked Ham Bone: Smoked pork shoulder bone, Chicken carcass for a lighter broth
- Instead of Corn: Frozen corn, Fresh corn kernels
- Instead of Seashell Pasta: Orzo, Ditalini
- Instead of Chicken Broth: Vegetable broth, Water with bouillon
- Instead of Fresh Thyme: Dried thyme (1 tsp)
- Instead of Dried Parsley: Fresh parsley (1 tbsp)
- Instead of Carrots: Parsnips, Turnips
- Instead of Potatoes: Sweet potatoes, Yukon gold potatoes
- Instead of Onion: Leek, Shallot
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Bay Leaves: Dried thyme (extra)
- Instead of Smoked Ham Meat: Cooked diced ham, Smoked turkey
Equipment Needed
- Cast Iron Pot
- Knife
- Cutting Board
- Measuring Cups
- Wooden Spoon
- Can Opener
- Tongs (optional)
Critical Steps — Do Not Skip
- Simmer the soup gently for 3‑4 hours to extract flavor and gelatin from the bone.
- Add the diced smoked ham only after the long simmer to keep it tender.
Chef Tips from the Video
- Toast the thyme sprigs briefly in the dry pot before adding liquid to release extra aroma.
- Skim any foam that rises during the first 30 minutes; it contains impurities that can cloud the broth.
Troubleshooting
Soup is too thick after simmering.
Thin with hot water or additional chicken broth until desired consistency is reached.
Ham meat is tough.
Ensure the diced ham is added only after the long simmer and not cooked further; keep the heat off when stirring it in.
Flavor is bland.
Taste and adjust with extra salt, pepper, or a splash of soy sauce; add another sprig of thyme for more herbaceous notes.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size bags or containers for up to 3 months.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- The soup freezes exceptionally well; make a double batch and freeze half for future meals.
- If you have time, roast the ham bone at 350°F for 30 minutes before simmering for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of ham bone soup in American cuisine?
Ham bone soup stems from traditional American farmhouse cooking where leftover smoked ham bones were simmered to create a nourishing broth, especially in winter months. It reflects a nose‑to‑tail philosophy and the desire to stretch a single meat purchase into multiple meals.
What are the traditional regional variations of ham bone soup in the United States?
In the Southern United States, ham bone soup often includes collard greens, beans, or okra, while in the Midwest it may feature barley or dumplings. Some New England versions add turnips and carrots for a lighter, broth‑focused profile.
How is ham bone soup traditionally served in American households?
It is typically served hot in deep bowls, sometimes topped with fresh herbs like thyme or parsley, and accompanied by crusty bread or cornbread. In colder regions it may be paired with a side salad or a simple grain like rice.
What occasions or celebrations is ham bone soup associated with in American culture?
Ham bone soup is a staple comfort food for holiday leftovers, especially after Christmas or Thanksgiving when a smoked ham is on the table. It’s also popular for winter family gatherings and as a hearty lunch on cold days.
What makes ham bone soup special or unique in American cuisine?
The soup’s richness comes from the gelatin and marrow released by the smoked ham bone, giving it a silky mouthfeel that few other soups achieve. The combination of smoked meat, sweet corn, and pasta creates a balanced, satisfying dish.
What are the most common mistakes to avoid when making ham bone soup?
Common errors include boiling the broth too hard, which can make the meat tough, and adding the diced ham too early, causing it to dry out. Also, neglecting to skim foam can result in a cloudy soup.
Why does this ham bone soup recipe simmer for 3‑4 hours instead of a quick boil?
A long, gentle simmer extracts collagen and flavor from the bone, creating a rich, velvety broth. A rapid boil would emulsify fats and result in a cloudy, less flavorful soup.
Can I make ham bone soup ahead of time and how should I store it?
Yes, the soup improves after a night in the refrigerator as flavors meld. Cool quickly, store in airtight containers, and keep refrigerated up to 4 days or freeze for up to 3 months.
What texture and appearance should I look for when the ham bone soup is done?
The broth should be clear‑golden with a slight sheen from gelatin, and the vegetables should be tender but not mushy. The pasta should be cooked al‑dente, and the diced ham should be soft and pink.
What does the YouTube channel The Average Kitchen specialize in?
The Average Kitchen focuses on approachable, everyday home‑cooking recipes that use simple techniques and pantry staples, often highlighting how to make the most of leftovers and budget‑friendly ingredients.
How does the YouTube channel The Average Kitchen's approach to American comfort food differ from other cooking channels?
The Average Kitchen emphasizes practical, no‑fuss methods, often using one‑pot techniques and minimal equipment, whereas many other channels may rely on elaborate setups or specialty gadgets. The host also shares personal anecdotes that make the recipes feel relatable.
Last updated: August 22, 2026
