Ham bones are flavor powerhouses that can transform ordinary dishes into rich, savory masterpieces. But with all that concentrated porky goodness locked inside, it begs the question – how many times can you actually use a ham bone before it’s spent? Let’s dive into the possibilities and limitations to make the most of these underutilized treasures
An Initial Robust Broth
The first usage of a fresh ham bone will yield the most concentrated hammy flavor. Simmering the bone in water for several hours extracts the meaty collagen and smoky aromatics infused within. Straining this broth provides a complex, pork-accented liquid gold that can be used to create soups, stews, beans, rice, sauces, and more. With a good amount of meat still clinging to the bone, one robust batch of ham stock is easy to achieve.
Second Pull of Flavor
After that initial simmer, some flavorful morsels and collagen will likely remain trapped within the crevices of the bone With a day or two of refrigerated storage, a second pull can extract additional richness perfect for another round of soup making The key is keeping the bone chilled and tightly wrapped during storage to prevent spoilage. When ready for round two, add aromatics like onion, celery, carrots and fresh herbs and simmer once again in fresh water. The resulting liquid may be slightly more diluted, but can still provide a welcome ham infusion.
Diminishing Returns Beyond Two Uses
While a third stewing is sometimes attempted, most cooks find the returns minimal at best. The bone simply has little left to give at this point. The collagen and fatty tissues that provide the signature mouthfeel will be depleted. And the smoky ham flavors will have faded after multiple boilings. Rather than yield a disappointing stock, it’s best to call it quits after a second use.
Finding the Meaty Bones
For the best results, seek out meaty ham bones with ample flesh still attached. Bones from a fresh ham or the shank end will have more to give than those from a spiral sliced ham. Ask your butcher for ham bones with meat, or choose hams where you can salvage the bone yourself. Bones that have been completely cleaned of meat bring little value for stock making.
Proper Storage is Key
To maximize uses, proper storage between simmerings is critical. Tightly wrap bones in plastic wrap and refrigerate immediately after each use. Freeze if not using within 3-4 days. When ready to reuse, inspect carefully for any off odors, sliminess or stickiness which can indicate spoilage organisms have taken hold. If signs of spoilage exist, it’s safest to discard the bone.
Simmer Time Matters
To extract optimal flavor, simmer times of 3-4 hours are ideal. Quicker cooking times won’t allow the bone to fully release its collagen and essence into the water. If pressed for time, do a minimum of 2 hours, but flavor will be sacrificed. For richer results, go low and slow. Add any vegetables, herbs and spices during the last hour to prevent bitter flavors.
Great Uses for Ham Bone Broth
- Bean or Lentil Soup
- Split Pea Soup
- Potato Soup
- Ham and Veggie Soup
- Risotto or Rice
- Collard Greens or Cabbage
- Red Beans and Rice
- Pot of Pinto Beans
- Hambone Gravy
- Braised Green Beans
Sample Hambone Soup Recipe
Ingredients:
- 1 Ham Bone
- 1 Onion, diced
- 2 Carrots, diced
- 2 Celery ribs, diced
- 1⁄2 tsp Dried Thyme
- 1 Bay Leaf
- 8 cups Water
- 2 Potatoes, diced
- 1 c Frozen Peas
- 1 c Frozen Corn
- Salt and Pepper to taste
Instructions:
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In a large pot, combine ham bone, onion, carrots, celery, thyme, bay leaf and water. Bring to a boil, then reduce to a simmer.
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Simmer broth for 3-4 hours, skimming any foam that rises to the top.
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Remove bone from broth and set aside. Add potatoes and simmer for 15 minutes until tender.
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Remove any remaining meat from the ham bone and add to soup. Add peas and corn and simmer 5 more minutes.
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Season soup with salt and pepper to taste. Adjust consistency if needed by adding more water.
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Serve warm and enjoy this hearty ham bone soup!
Hambone Safety Tips
To safely maximize your ham bone, follow these guidelines:
- Use fresh, raw bones – avoid cooked ones
- Refrigerate promptly after each use
- Freeze if not using within 3-4 days
- Simmer fully each time, at least 2 hours
- Discard bones with any signs of spoilage
- Use defrosted bones within 2 days
Following basic food safety principles will allow you to safely reap the rewards of these flavorful bones.
The Verdict: 1-2 Worthwhile Uses
While a third use is sometimes suggested, most cooks agree two is the ideal number for reusable ham bones. The first boiling will provide a robust, concentrated broth perfect for hearty soups or beans. A second simmer yields a lighter but still flavorful infusion suitable for making rice, greens or gravies. Beyond that, the bone gives diminishing returns and is best discarded. With proper storage between uses, you can make the most of these marvelous hambones.
So embrace the magic of bones! With some strategic simmering, you can transform an often discarded part into liquid gold. Let them work their collagenous alchemy in your kitchen. Just be sure to stop after a second go-round to avoid a weak, disappointing stock. Follow these tips and you’ll be a hambone broth master in no time!
“Say it with Beans”
Welcome to A Newsletter! Thank you for being here. So you got here by some miracle but haven’t yet subscribed? Let me help you with that: “Say it with Beans”
The fact that you have a ham bone left over means you probably had a ham party or at least went to one. The ham bone could be a half-bone in the shape of a knob or a whole bone in the shape of an awkward L. Either way, it will be too big to fit in any pot you have for broth. It could be free of any meat that could be sliced, or it could still be squished up with good sandwich or snack ham pieces still attached. No matter the condition of your ham bone, you can make something with it.
There wouldn’t need to be anything else for the ham bone to taste good; it would be salty, slightly smoky, and have a light ham flavor (“a smack of ham”). But it’s always a good idea to use other things that are leftover or could be thrown away when making soup or stock, especially soup or stock made from “leftovers” or “discard.” A half an onion, old fennel, some roasted carrots you no longer want to reheat and eat again. If you did actually have a ham party with the suggested “sliced, raw vegetables for snacking,” then you might have extra of those. They can go into the pot with the ham bone. I bought way too much celery for my last ham party, again thinking that other people would love it more than I did. Simmer this until it tastes very good— either use it immediately or freeze it for future soups.
But why not make something better. Something, say, with beans.
The following is what I did; please don’t take this as a recipe, as every pot will be different, but if you follow this, every pot will be great:
STEP ONE, BROTHY BEANS WITH HAM lol
Besides the ham, whatever you put in this pot will affect the taste of other things you cook with these beans, if you get that far. I rubbed my ham with fennel seed and crushed red pepper, and you might have done the same. It made sense to me that those flavors would end up in my pot, since they were going to be there anyway.
Start with the largest pot you own. Although it might not be big enough to fit your huge ham bone, have faith that as the bone simmers in the liquid you add, the joint will soften, letting you bend it in half and fit the whole thing into the pot.
At my party, I served my Lipton’s Secret Recipe with thinly sliced fennel bulb. This meant I had a lot of fennel stalks and fronds. I always save the stalks and fronds, either in the fridge to slice thinly and add to salads or in ziploc bags to freeze for later stock/broth days. I cut about six stalks with the fronds into very thin slices and added them to the pot with a lot of olive oil. I also added an old bunch of scallions that I probably should have thrown away (thinly sliced), along with a large yellow onion (finely chopped), six garlic cloves (smashed), four celery stalks (finely chopped), two whole chiles de arbol (crumbled), and two fresh bay leaves (more on bay leaves next week). I put salt and pepper in the pot and sautéed over medium-high heat for 10 to 15 minutes, until everything started to get soft and sweaty.
Then, I added a pound of Rancho Gordo beans (unsoaked), because even though every time I cook the whole pound and think “why do I always make so many beans at once?” I still felt like I’d rather have too many cooked beans ready to eat than a package of opened beans I probably won’t ever cook. I’m not saying this is logical, I’m saying this is how I am. The beans I used the Alubia Blanca Bean, one of my favorite beans for all purposes, similar to a Navy Bean. Creamy without falling apart, small but not too small, just the right amount of starchiness. You could use any bean, probably. I mean that.
I added the ham bone, and filled the pot with as much water as it could handle. I brought this to a simmer and seasoned again with some more salt. I left this alone and simmered it for 2 1/2-ish hours. Even though the beans were already cooked, I knew that if I kept going, they would get creamier and the liquid would thicken more. So, you know what? I wanted to.
As I said, the ham bone softened at the joint about halfway through the cooking, so I was able to put the whole thing in the pot. Now there is no longer a silly ham bone sticking out of the pot. The ham also continues to braise and become tender (literally “fall-off-the-bone tender”) while also flavoring the broth your beans are cooking in.
These beans and this broth would be very good if you stopped here (your basic brothy beans at work), but in case you’d like to make it a more formal soup, head to…
Leftover Ham Bone Soup | Keep the Bone!
FAQ
Can you reuse a ham bone?
Can a ham hock be used twice?
How many times can I reuse bones for broth?
How long is a ham hock good for in the fridge?
How long can you keep a ham bone for Soup?
When it comes to keeping a ham bone for soup, the key is to store it in the freezer. This will help to preserve the bone and keep it fresh for use in soups. In general, a ham bone can be kept in the freezer for up to 6 months. After that time, the quality and flavor of the bone may begin to deteriorate.
How long can a ham bone be kept in the freezer?
Ham bones are a great way to add flavor and depth to soups, and they can be kept for quite some time if stored properly. When it comes to keeping a ham bone for soup, the key is to store it in the freezer. This will help to preserve the bone and keep it fresh for use in soups. In general, a ham bone can be kept in the freezer for up to 6 months.
How long do you cook a ham bone in?
Simply bring your pot to a gentle boil, cover and reduce the heat. Let your bones simmer for 8-12 hours, or even better, 24. Remember to skim off any foam and excess fat and keep the lid slightly ajar. Just be mindful not to leave it simmering overnight. How long should you cook a ham bone-in?
Can a ham bone be used for Soup?
Yes, you can reuse a ham bone for more than one batch of soup. Just be sure to store it properly in the freezer between uses. 12. How long does a ham bone need to simmer in soup to impart its flavor?