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Ham Bone Stock

By

Caren DeSanctis

,

Saporito Kitchen
Ham Bone Stock

There’s always a moment after a holiday meal—when the table is cleared, the guests have gone home, and what remains is quieter but just as meaningful. In the days following Easter Sunday, the refrigerator tells the story: a leftover ham bone, a handful of vegetables tucked into the back of the drawer, maybe not at their peak, but far from finished.

While spiral ham may not be traditional to the Italian table, it reflects something just as important—the practice of using what remains with care and intention. Italian cooking has always been rooted in this kind of resourcefulness, where nothing is wasted and simple ingredients are given the chance to become something more.

This ham bone stock is exactly that kind of cooking. It asks very little—just time, water, and what you already have on hand. The result is a rich, deeply flavorful broth that becomes the foundation for meals to come: a pot of beans, a comforting soup, or a simple dish of greens simmered until tender.

It’s not complicated. It’s not fussy. But it’s the kind of cooking that carries a kitchen forward.

Ham Bone Stock

Ingredients: If you have a large ham bone, use more of the following veggies

  • 1 leftover ham bone (with some meat still attached)
  • 2–3 carrots, roughly chopped into large pieces
  • 1 onion, quartered
  • 2–3 celery stalks, halved
  • 3–4 garlic cloves, smashed
  • 2 scallions, trimmed and cut into large pieces
  • Fennel tops (fronds and stalks, if available)
  • Water, enough to fully cover

Instructions:

  1. Place the ham bone in a large stockpot and add all vegetables.
  2. Cover generously with water.
  3. Bring to a boil over medium-high heat.
  4. Once boiling, reduce heat to low and let simmer gently for about 3 hours.
  5. Skim occasionally if needed, allowing the flavors to slowly develop.
  6. Strain the liquid and discard the solids.

Depending on the size of the ham bone, amount of veggies, and pot of liquid, you could end up with a large amount of liquid that can be divided for a variety of uses.

Some of my suggestions are:

  • A base for ham, white bean, and potato soup (next post)
  • For simmering greens like collards, dinosaur kale, or escarole
  • broth for risotto liquid
  • Stored and frozen to bring depth to future dishes

This is the kind of cooking that reminds us—there is still plenty to be made from what’s left behind.

So, next time, save room at your table when you use this stock to make a nice, hot bowl of my ham, white bean, and potato soup…

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