It’s the day after a holiday and you have leftover ham and a ham bone. What do you do with it? There are so many ways to use that ham so none of it goes to waste. I found 10 great recipes for a ham bone that you will love! I’ve also included how to make a simple stock, and tips on how to freeze a ham bone in case you can’t use it right away.
In the past, it was thrown away. No one wanted it. Pets can’t have the bone because it’s unsafe as it can be a choking hazard. But no one fought over who was getting it. Can you imagine that? There is so much flavor and meat to the bone that can be used in so many different ways.
One of my favorite ways is to use the ham bone in my beans and rice. If I’m making my Monday Red Beans and Rice recipe, I will sub out the smoked turkey neck or ham hock for the meaty ham bone. The leftover ham bone is also excellent in a Cajun White Beans and Rice dinner.
Another way to use the bone up, perhaps if there is not as much meat on the bone, is to make a simple stock out of it.
How Do You Make a Ham Bone Stock?
Fill a large stock pot with 8-10 cups of water, add the ham bone with chopped carrots, celery, and onions, and simmer for three hours. In the end, carefully strain the stock into a container, and you have a nice flavorful broth for soups.
You can then either use this stock right away (within four days) or freeze it (up to four months). When I did this, I froze the ham stock in plastic containers with 2 cups of stock in it. Thaw them out when ready to use and they are amazing in soups and stews.
PRO TIP: If you are going to freeze the stock in glass containers, leave a couple of inches from the top of the jar so there is room for expansion.
Can you freeze a ham bone?
Once you receive the ham bone, you’ll want to use it or freeze it within a couple of days. The U.S. Food and Drug Administration recommends three to four days, and it should be sealed tightly and refrigerated at all times.
To freeze the ham bone, place it in a large freezer bag and do your best to remove all of the air from it. I double-bag the bone with another freezer bag and label it with the contents and date. Place it in the freezer and make sure that there is enough space around it initially so it freezes quickly.
You’ll want to use the frozen ham bone within three months to get the most flavor out of it. After three months, it may start to dry out and get freezer burns.
How do you use a frozen leftover ham bone?
The frozen ham bone has to be thawed out before use. If you don’t, then it’s like dropping a giant ice cube into your soup and that will completely mess up the cooking times of what you’re cooking.
To defrost your frozen ham bone, remove it from the freezer and place it in the refrigerator the day before you plan to use it.
What recipes can I use with a leftover ham bone in it?
And that’s probably why you’re here, right? Below are some great recipe options that feature a leftover ham bone as the main ingredient. Click on the photo and it will take you to the recipe and website.
How do you use a leftover ham bone? What are your favorite recipes for ham bones? Let me know in the comment section below.
Be sure to follow me on Facebook, Instagram, and Pinterest. And if you’ve had a chance to make any of these, please let me know in the comments below. And take a picture of it! Share it on social media and tag me! I’d love to see it!
10 Great Recipes For a Leftover Ham Bone:
Navy Ham Bone Soup in the Crock Pot from A Spicy Perspective
Other Recipe Ideas:
- Creole Croutons
- Taco Chili Con Carne
- Chicken Drumsticks Da Pope
THANK YOU FOR READING!
If you enjoyed this article, pleasesubscribe to the Red Beans & Eric Newsletterso you don’t miss a recipe, interview, or review. By signing up, I’ll send you afreee-cookbook that includes some of the most popular recipes from the website.
You can always stay in touch with me by leaving a comment in the section below, byclicking here, or by messaging me on any of the social media sites that I am on.
Thank you for stopping by!
KEEP THE RED BEANS COOKIN’!
ERIC
Red Beans and Eric
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Related Posts:
- 40 of the Best Cornbread Recipes
