I’ve cooked at least 3 glazed hams this holiday season. That means we always have ham leftovers and a giant ham bone. Leftover Ham Bone soup is a great way to transform your leftovers into something special.
I’m always making chicken and beef stock out of our leftovers so I was determined to find a soup to use up this leftover ham bone. Traditionally you’d use the leftovers to make a split pea soup but I’ve never been a fan. In fact, most of the recipes I’ve found that use leftover ham bones all include beans. Those are a no-no on the autoimmune protocol diet so I had to get creative.
The ham broth that you create is very flavorful. I used my favorite root veggies – carrots and sweet potatoes – to add to the pot. They soak up those ham juices so well. I also added a big bunch of spinach for some added color as well as something to temper the sweetness of the sweet potatoes and carrots.
I’m so excited at how well this soup turned out. It’s truly a brand new dish. No one would know that it’s leftovers! Also, a giant ham can run you $30 or more so it’s nice to squeeze ever cent out of it. I like that you only have to spend a few extra bucks to get a brand new meal.
Leftover Ham Bone Soup
- 1 leftover Hambone
- 2 slices Bacon chopped
- 3 cloves Garlic minced
- 1 Onion diced
- 4 Carrots peeled and diced
- 2 Sweet Potatoes peeled and diced
- 3/4 teaspoon Fresh Thyme Leaves
- 2 Bay Leaves
- Salt and Ground Black Pepper optional for AIP, to taste
- 1 1/2 cups leftover Ham diced
- 12 ounces Baby Spinach
- Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-8 cups.
- Bring to a boil and then the reduce heat and simmer until very fragrant, about 1 hour.
- Once the broth is finished, remove and discard the ham bone.
- Add the bacon to a second large stockpot or Dutch oven over medium heat.
- Cook the bacon for a few minutes until it’s created enough grease to start cooking the onions and garlic.
- Add garlic and onions to the stockpot.
- Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.
- Next stir in carrots, sweet potatoes, thyme and bay leaves.
- Add in the ham broth and then season with salt and pepper, to taste.
- Bring the soup to a boil.
- Once the soup is boiling, reduce heat and simmer until potatoes are tender, about 10-12 minutes.
- Stir in ham and spinach then let cook until the spinach has wilted and the ham is cooked through, about 1-2 minutes.
- Serve immediately.