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Have a ham bone, don't want bean soup, any suggestions?

It's that time of the ham where we have the bone and a zip lock full of ham. We would like to do something with the leftovers but don't really want to make bean soup. or quiche... already did the scrambled eggs and ham.

What have you done that wasn't bean soup?


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  1. I always just make a ham stock and can or freeze for later use. It's great in Gumbo, Jambalaya, Paella -- anything that needs stock where a smoky flavor isn't inappropriate.

    The diced ham goes into ziplocs in the freezer as well. I just pulled out the bag of ham I had and briefly blanched it in boiling water to rid it of any "freezer smell" (there really wasn't any) and will be using it for a "Gumbo-laya" later this week.

    Ham bits make an awfully good deviled ham, too, and it's much better than the canned stuff.

    1 Reply
    1. re: acgold7

      Yup, make a stock and freeze it for later. I do that all the time with carcasses and then whip up a yummy gumbo when the feeling strikes me. Ham is really good in gumbo with andouille and chicken.

      I'll have to try the devlied ham thing, if I have any extra left.

    2. Boston baked beans served with cornbread. Use the ham in a gratin. Broccoli casserole with ham can be a one dish meal.

      1. We have leftover ham & bone as well. I intend to use the bone to flavor a pot of dried beans but will not make soup with the beans. Tonight we will have some of the ham with roasted acorn squash and a platter of roasted Brussels sprouts with chestnuts, the rest of the ham will be frozen for later use. I like the idea of cubing the ham before freezing...

        1. Sure would make a loyal dog happy!

          4 Replies
          1. re: mrbigshotno.1

            Split pea soup and after you've gotten all the scraps of ham off, the family dog would enjoy it too.

            1. re: ericthered

              OP doesn't want bean soup, eric.
              Ham stock is a good idea.

              1. re: ericthered

                I really like pea soup, preferring whole yellow over split, like these
                Simply simmer in water with bone, chopped celery/onion/carrot until the peas turn to mush. I like to leave lotsa meat on the bone which drops off into the soup.

                With the leftover meat, the mother-in-law likes to cube very small (1/4" per side or so) and fry in oil until crisped and dark. She makes a sandwich with it on crusty bread.

              2. re: mrbigshotno.1

                Please don't give a cooked bone to a dog. It can splinter and cause major internal damage.

              3. This is for any actual ham meat you might still have, very different, I never would think of putting ham pasta and tomatoes together but everyone loves this:


                2 Replies
                1. re: Val

                  Cut some of it into very thin julienne strips and use them to scatter on ramen or toss with somen salad. Granted, the somen is a summer meal, but it's a thought. Ham's also good in fried rice. Fried ham with diced potatoes with a fried or poached egg on top for breakfast is always a treat.

                  1. re: KailuaGirl

                    yes! Great suggestion for the fried rice...how many of us have bbq pork sitting around for the fried rice?

                2. I realize you don't want soup but not sure if this would appeal to you: Mom always made a main dish of dry lentils simmered with onions and some form of ham/pork/sausage until the lentils have largely broken down. I add garlic and various other seasonings. The finished texture is not loose, and will hold its shape when scooped onto the dinner plate. This was accompanied by steamed red bliss potatoes and sometimes an additional vegetable side.

                  1. Faux scalloped potatoes made with sliced, boiled potatoes, white sauce, cheese if you want it, and chunks of ham, baked until bubbly and browned around the edges is a great casserole. Do NOT freeze leftovers -- potatoes turn into wet cotton balls.

                    1. I've made chef chicklet's pink pinto beans and they are outstanding. Maybe you could use the bone in her recipe?


                      Btw, last night I made ham salad and added sharp cheddar. Used leftover dinner rolls to make sandwiches, wrapped them in foil and heated in the oven. Got the idea here, they were very tasty!

                      1 Reply
                      1. re: Georgia Sommers

                        Wrapping them in foil! I'd forgotten about that! What a great idea!

                      2. I would make black eyed peas-Hoppin John for New Years. Or black beans or pintos and freeze the cooked beans for later use--more Mexican. Or red beans for red beans and rice.

                        1 Reply
                        1. re: cocktailhour

                          +1, this was going to be my suggestion given that the new year is next weekend.

                          A ham bone also adds great dimension to a red lentil soup, though it is less what you're looking for.

                        2. Thank you all for your posts! Lots of good ideas.

                          I should have been more specific - I'm looking to make something with the bone that is not bean soup, and I have some ham to throw in too. I came across some recipes for potato soup that look interesting. They use the bone and some of the ham. Some of the ham is going to end up as ham salad as soon as I find a recipe I like. Some of it will end up in the freezer to a use to be determined at a later date.

                          Thanks again for the suggestions!

                          6 Replies
                          1. re: geppetto

                            I don't know if you'd consider black eyed peas as beans, but since it's almost New Year's you could make Hoppin' John and use the bone and some diced ham instead of ham shanks.

                            1. re: KailuaGirl

                              You can enjoy the Hoppin John with cocktailhour on new years! {;-/)

                            2. re: geppetto

                              geppetto.. this is the recipe I use for potato soup. It is fantastic. I only make it when I have a ham bone to make some rich broth. I love this soup so much, I rarely use ham broth for bean or pea soups anymore!


                              I eliminate the chicken boullion when using the ham bone. It's salty enough for me. And I serve it with a good handful of shredded sharp cheddar cheese, and a little spoonful of sour cream or cream on top.

                              1. re: jmcarthur8

                                Wow! Five stars and almost 6,000 reviews?! That's gotta be some good soup! I don't have a ham bone but will probably try it using organic chicken or homemade organic turkey stock instead of water. I'm allergic to non-organic poultry because of my antibiotic allergies (almost all regular birds are dosed with Cipro or penicillin while alive) so can't use bullion cubes or granules. Other than that, I'll follow the recipe. Can't wait to try it. There's still a lot of winter left.

                                Thanks for the recipe!

                                1. re: KailuaGirl

                                  Your homemade turkey stock would be delicious in the soup. I think turkey stock is so much richer than chicken stock.
                                  I always take my potato masher randomly to the potatoes before adding the milk. I like it a little chunky, but mostly thick and creamy.

                                  1. re: jmcarthur8

                                    "I like it a little chunky, but mostly thick and creamy."

                                    Mrs Porker was saying this just last night! {;-/)

                            3. Red Beans & Rice is a gimme......
                              A big pot of greens & roots............
                              Black-eyed peas for the New Year is an another gimme.....

                              1. assuming nothing in the beans/black-eyed peas/split peas genre ...I'd toss it in a bourginon style beef stew or coq au vin.

                                1. If you don't want Navy Bean Soup or Cuban Black Bean Soup or Split Pea Soup, consider cooking your ham bone with a big pot of cabbage or green beans

                                  1. Chowder of any kind at all (fish, potato, corn, shrimp) is great with a ham base. Lucky you. :)

                                    1. Ham / Corn Chowder

                                      8 bacon strips, cut into 1-inch pieces (optional it is garnish)
                                      1 medium onion, finely chopped
                                      1 cup diced celery
                                      3 cups cubed peeled potatoes (about 3 medium)
                                      3 cups chicken broth
                                      4 cups whole milk, divided
                                      4 cups fresh or frozen whole kernel corn, divided
                                      2 cups cubed fully cooked ham
                                      2 tablespoons butter
                                      1 teaspoon salt
                                      1/8 teaspoon pepper
                                      1/8 teaspoon hot pepper sauce, optional
                                      In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan.
                                      Saute the onion, and celery in drippings for 5 minutes.
                                      Add potatoes and broth.
                                      Reduce heat; cover and simmer for 10 minutes.
                                      Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed.
                                      Pour into saucepan.
                                      Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender.
                                      Stir in the butter, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon (if using).
                                      Yield: 10-12 servings (3 quarts).