I know, that name probably doesn’t sound very cool. I thought about calling it Easter Soup since it’s such a convenient meal to make with your leftover Easter ham . And who doesn’t need a leftover easter ham recipe?! It’s actually really delicious. I have no clue why simple can be so amazing, but it is. Plus, you really don’t do anything all day. I don’t even peel the potatoes, but you totally can if you want. Actually, I’m getting a little ahead of myself. Let’s take a step back. A quick note first, we actually bought a ham hock from our favorite pork farm, Christiansen. You can order online. Seriously the best pork ever.
Ok, so Easter is awesome. I love the colors. I love what it reminds us of (you can click here to read about my personal faith and why I believe what I believe). I love the food. I love the food. Oh, huh, guess I already said that… Seriously though, I love Easter. It’s kinda funny but for as much as I love a juicy spiral baked ham, we really only eat it at Christmas and Easter. I have no clue why. We ate it occasionally for Sunday dinner growing up, but for some reason I don’t take the time to make it. After we had a ham dinner growing up, my mom always made ham hock soup with the leftovers. It’s simple, filling, and yummy.
I know that 90% of you are probably like me, you have a hunk of ham leftover after dinner. The ham itself can easily be used for killer ham and cheese sandwiches on these killer potato rolls, but what about the bone with all of that yummy meat hanging off? Here’s your solution. Take the ham hock (that middle bone) and place it in a large stock pot. Fill it with water until it just covers it. Let it come to a soft boil (like medium, or medium low heat) and let it cook all day long or at least 3-4 hours. The meat will be falling off the bone and you’ll have a yummy broth for soup.
Now, if your water is cooking off you may need to occasionally refill the pot to keep the bone covered. If you want it less soupy and more like a little broth with your meat, beans, and potatoes don’t fill as much water back up throughout the day. Anyway, about an hour before dinner, pull out the bone, shred the meat, add the meat in, toss in your green beans, and 30 minutes later add chunks of potato and a little pepper. And you’re done! I know, it’s simple, but trust me, it’s comfort food and delicious. Plus, you aren’t wasting all of that meat and bone anymore! oh!
Is Ham Hock Pre-Cooked?
Ham Hock are usually fully cooked.
They are somewhat tough, and that is why you cook them down until they fall off the bones.
Are Green Beans Good For You?
Green beans provide many health benefits.
Young, tender green beans are a good source of vitamin C, dietary fiber, folate, vitamin K and silicon, which promotes healthy bones, skin, and hair.
Are Red Potatoes Lower in Calories Than Russet?
Red potatoes are a little lower in calories than russet potatoes.
A 6 oz. russet has about 170 calories.
A red potato of the same size contains about 155 calories.
Ham Hock Soup
Ham Hock Soup
- 1 Ham Bone with some meat still attached
- 4 Medium Potatoes, chopped (peeled or not, it doesn’t matter)
- 2 Cups Fresh Green Beans, snapped and chopped in 1-2″ pieces
- Pepper to taste
- Cut around the center bone in the ham, leaving a good inch or more of meat attached.
- Place the bone in a large stock pot and fill with water just until it covers the bone.
- Turn the heat to a 4-5 or medium low to medium heat. The water will come to a soft boil. Allow the meat/bone to cook all day or at least 3-4 hours.
- Add more water as needed to keep the bone covered.
- One hour before dinner,remove the bone and meat to a cutting board, the meat should just fall off. Shred the meat and place it back in the pot, discarding the bone.
- Add the green beans and place back on the heat.
- Allow to cook for 30 more minutes and then add the chopped potatoes and pepper.
- Cook until the potatoes are tender and serve.
You can buy the ham hock from your local butcher if you’re ever craving the meal and you don’t want to buy a ham.
This soup freezes really well. Allow it to cool completely, place in a ziploc bag, forcing out all the air, then place in the freezer.
Yield: 8 servings, Serving Size: 1
- Amount Per Serving:
- Calories: 190 Calories
- Total Fat: 5.7g
- Cholesterol: 34.5mg
- Carbohydrates: 20.6g
- Fiber: 3g
- Sugar: 1.7g
- Protein: 14.8g