Easy Ham Hock Soup (Perfect for Leftover Ham)

If you’re looking for a simple, comforting way to use up leftover ham, this ham hock soup is it. Made with just a handful of ingredients, this easy soup simmers low and slow to create a rich, flavorful broth with tender chunks of ham, hearty potatoes, and fresh green beans.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus, you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Title Permalink Email

Email *

Go

Growing up, anytime we had ham for dinner, my mom would make this ham bone soup for dinner the next night. It was a filling, comforting, and budget-friendly way to feed a large family. I find myself craving it now whenever we have ham. I know exactly where my leftover Easter ham is going this year!

Why You’ll Love This Ham Hock Soup

• Uses a leftover ham bone or ham hock
• Just 4 simple ingredients (plus water)
• Simmers hands-off for rich, flavorful broth
• Cozy, filling, and perfect for cold nights
• Naturally salty and savory without extra seasoning

Ingredients for Ham Hock Soup

You really only need 4 ingredients to make this ham hock soup. That’s the beauty of a ham hock. It adds all the flavor you need to the broth and gives you yummy chunks of ham as well. Here is what you will need:

• Ham Bone: You can use a leftover ham bone from your spiraled ham or you can ask for a ham bone from the butcher. Make sure there is still some meat left on the bone.
  • NOTE: We actually bought a ham hock from our favorite pork farm, Christiansen. You can order online. Seriously the best pork ever.
• Potatoes: Red potatoes or Yukon gold potatoes work great.
• Fresh Green Beans: I secretly prefer home canned green beans because I love how soft they get, but if I don’t have home canned, then it’s absolutely fresh green beans.
• Water: Used to boil the ham bone and becomes the base of the soup.
• Pepper: Adds flavor.

You might be surprised to see that there isn’t any salt in this recipe. Ham, and especially a ham hock is a very salty pork so as the ham hock simmers, it flavors the broth with enough salt for my taste. You can of course add salt if you would like.

How to Make Ham Hock Soup

This ham and vegetable soup simmers low and slow, creating a rich broth with tender ham and vegetables. The broth simmers all day and the vegetables get added just before serving. It’s so simple!

1. Simmer: Place the ham hock in a large stock pot and fill it with water until it just covers the bone. Let it come to a soft boil and let it cook all day long or at least 3-4 hours.
2. Shred the Meat: An hour before dinner, pull out the bone, shred the meat, add the meat in and let it simmer.
3. Add the Vegetables: A half hour before dinner, add the green beans and potatoes. Let them simmer for 30 more minutes. Season to taste with pepper.

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!

What to Serve with Ham Hock Soup

I rarely make a soup without making some sort of bread to dip in it! I love to make our potato rolls with this soup. A loaf of our no knead crusty artisan bread also it a great option as all as classic cornbread!

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.

Variations

This classic ham hock soup is incredibly flexible, and you can easily customize it based on what you have on hand. Some options are:

• Carrots
• Onions
• Celery
• Peas
• White Beans (cannellini beans, navy beans, great northern beans, etc)
• Lentils

All of these are great options to stretch the soup even further and make it even more hearty.

Storing and Reheating

Ham hock soup stores for up to 5 days in an airtight container in the refrigerator. I like to reheat a bowl or single serving of soup in the microwave. If I’m going to heat up multiple servings, I like to reheat it on the stove top in a sauce pan.

It also freezes extremely well. Let it cool completely and then place it in a ziploc bag and lay flat in the freezer. It will keep for up to 3 months. Let the soup thaw in the fridge overnight and then reheat it on in a saucepan on the stove top.

Warm, hearty, and full of flavor, this ham hock soup recipe is the perfect comfort food for a chilly day. Made with simple ingredients and easy to prepare, it’s a must-try for any soup lover.

More Leftover HAM RECIPES You Will Love:

• Secret to the Best Ham Fried Rice
• Spring Ham and Asparagus Lemon Cream Sauce
• Ham Lemon Orzo with Parmesan and Peas
• Ham and Cheese Sliders
• Easy Ham and Cheese Scones

Watch This Video Tutorial…

No ratings yet

Ham Hock Soup

By Carrian Cheney

Prep5 minutes mins

Cook3 hours hrs 30 minutes mins

Total3 hours hrs 35 minutes mins

Servings8 servings

Remove Ads

SaveSaved Pin Print

Looking for a comforting and flavorful soup recipe? Try this easy and delicious ham hock soup with hearty vegetables and tender ham hock. Perfect for a chilly evening!

Want to save this recipe?

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Post Email Post

Go

Ingredients 

1x2x3x

• ▢ 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
• ▢ Water
• ▢ Pepper, to taste

US Customary – Metric

Instructions 

• Cut around the center bone in the ham, leaving a good inch or more of meat attached.
  1 Ham Bone
• Place the bone in a large stock pot and fill with water just until it covers the bone.
  Water
• 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 potatoes and green beans and place back on the heat.
  4 Medium Potatoes, 2 Cups Fresh Green Beans
• Allow to cook for 30 more minutes or until potatoes are tender. Add pepper to taste.
  Pepper

Recipe Notes

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.

Nutrition

Serving: 1cup, Calories: 91kcal, Carbohydrates: 21g, Protein: 3g, Fat: 0.2g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 8mg, Potassium: 506mg, Fiber: 3g, Sugar: 2g, Vitamin A: 192IU, Vitamin C: 24mg, Calcium: 23mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!