Best 3 Honey Baked Ham Bone Stew Soup Recipes

Indulge in the heartwarming flavors of Honey Baked Ham Bone Stew Soup, a culinary delight that transforms leftover ham into a savory and comforting dish. This versatile recipe serves as a base for a variety of delightful variations, each offering a unique taste experience. Whether you prefer a classic ham and vegetable stew, a creamy potato ham chowder, or a hearty ham and barley soup, this article provides a comprehensive guide to creating these delectable dishes. Embrace the art of using leftover ham creatively and elevate your mealtime routine with this versatile and flavorful soup.

**Recipes Included:**

1. **Honey Baked Ham Bone Stew Soup**: This classic recipe showcases the essence of ham bone soup, featuring tender ham, aromatic vegetables, and a rich broth infused with the sweet and savory flavors of honey baked ham.

2. **Creamy Potato Ham Chowder**: Experience the creamy indulgence of potato ham chowder, a luscious and comforting soup where tender potatoes, chunks of ham, and a creamy broth come together in perfect harmony.

3. **Hearty Ham and Barley Soup**: Discover the hearty and wholesome goodness of ham and barley soup, a nourishing dish that combines the smoky flavor of ham with the chewy texture of barley, creating a satisfying and flavorful soup.

4. **Ham and Vegetable Soup**: Delight in the simplicity and goodness of ham and vegetable soup, a classic combination of ham, vegetables, and a flavorful broth that delivers a comforting and nourishing meal.

5. **Ham and Bean Soup**: Explore the rustic charm of ham and bean soup, a hearty and flavorful dish where tender beans, smoky ham, and a rich broth create a satisfying and comforting meal.

Let's cook with our recipes!

HONEY BAKED HAM BONE STEW (SOUP) RECIPE - (4.3/5)

HONEY BAKED HAM BONE STEW (SOUP) Recipe - (4.3/5) image

Provided by carrot123

Number Of Ingredients 39

Ingredients

Sauté until tender (about 5 minutes):
Ham-Bone Stew
In a heavy Dutch oven heat over medium-high heat
2 tablespoons corn oil
1 large onion, chopped
3 large garlic cloves, finely chopped
Add and stir to mix through:
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dried crushed red pepper
Then add and simmer for about 45 minutes to an hour
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can sliced stewed toma
Ham-Bone Stew
In a heavy Dutch oven heat over medium-high heat
2 tablespoons corn oil
Sauté until tender (about 5 minutes):
1 large onion, chopped
3 large garlic cloves, finely chopped
Add and stir to mix through:
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dried crushed red pepper
Then add and simmer for about 45 minutes to an hour
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can sliced stewed tomatoes
1 ham bone with some meat on it (or 1 1/2 cups diced HoneyBaked Ham®-reduce cooking time slightly)
Remove bone from soup, let cool to handle and then scrape the meat off of it and return the meat to pot. Then add and simmer for an additional 15 minutes.
Season to taste with salt and pepper.
Ladle into bowls, top with a small bit of Shredded cabbage Or chopped cilantro and serve.
Serves 6
toes
1 ham bone with some meat on it (or 1 1/2 cups diced HoneyBaked Ham®-reduce cooking time slightly)
Remove bone from soup, let cool to handle and then scrape the meat off of it and return the meat to pot. Then add and simmer for an additional 15 minutes.
Season to taste with salt and pepper.
Ladle into bowls, top with a small bit of Shredded cabbage Or chopped cilantro and serve.
Serves 6

Steps:

Ham-Bone Stew In a heavy Dutch oven heat over medium-high heat 2 tablespoons corn oil Sauté until tender (about 5 minutes): 1 large onion, chopped 3 large garlic cloves, finely chopped Add and stir to mix through: 1 1/2 teaspoons ground cumin 1 teaspoon dried thyme, crumbled 1 bay leaf 1/2 teaspoon dried crushed red pepper Then add and simmer for about 45 minutes to an hour 2 14 1/2-ounce cans chicken broth 1 14 1/2-ounce can sliced stewed tomatoes 1 ham bone with some meat on it (or 1 1/2 cups diced HoneyBaked Ham®-reduce cooking time slightly) Remove bone from soup, let cool to handle and then scrape the meat off of it and return the meat to pot. Then add and simmer for an additional 15 minutes. Season to taste with salt and pepper. Ladle into bowls, top with a small bit of Shredded cabbage Or chopped cilantro and serve. Serves 6

HAM AND LENTIL SOUP

Ham and Lentil Soup image

This lentil soup with ham is a combination of two soup recipes I came across and adapted. I often serve it for Sunday dinner, making enough so there are leftovers for my husband's lunch thermos. A bricklayer, he regularly works outside during winter. -Andi Haug, Hendrum, Minnesota

Provided by Taste of Home

Categories Dinner Lunch

Time 2h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

Ingredients

1 meaty ham bone
6 cups water
1-1/4 cups dried lentils, rinsed
1 can (28 ounces) diced tomatoes, undrained
2 to 3 carrots, sliced
2 celery ribs, sliced
1/4 cup chopped green onions
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/8 teaspoon pepper
12 ounces bulk pork sausage, cooked and drained
2 tablespoons chopped fresh parsley

Steps:

In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Remove ham bone. To broth, add the lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer until lentils and vegetables are tender, 30-40 minutes., Meanwhile, remove ham from bone; coarsely chop. Add the ham, sausage and parsley to soup; heat through.

Nutrition Facts : Calories 173 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 355mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 7g fiber), Protein 11g protein.

HAM BONE SOUP

Ham Bone Soup image

This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.

Provided by Melissa Clark

Categories dinner, easy, weekday, soups and stews, appetizer, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 strips bacon, thick cut, sliced into 1/2-inch pieces
3 large carrots, peeled and sliced
2 celery stalks, trimmed and sliced
1 large onion, peeled and diced
3 garlic cloves, finely chopped
1 ham bone 1 1/4 pounds, cut in half or in thirds ask your butcher to do this
1 bay leaf
2 1/2 teaspoons salt, plus additional to taste
1/2 head green cabbage, shredded about 8 cups
3 cups cooked beans rinsed and drained if canned, such as cannellini, navy or pinto
1 small bunch kale, ribs removed and leaves chopped into bite-size pieces 6 cups
Black pepper, to taste
Hot sauce or apple cider vinegar, to taste

Steps:

Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.
Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 606 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Choose the right ham bone: For the best flavor, use a smoked ham bone with plenty of meat still attached. You can also use a leftover ham bone from a holiday meal.
Soak the ham bone: Soaking the ham bone in water for 1-2 hours before cooking will help to remove excess salt and make the broth more flavorful.
Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your stew. Some good options include carrots, celery, onions, potatoes, and peas.
Add some seasonings: To give your stew even more flavor, add some spices and herbs such as garlic, thyme, rosemary, and black pepper.
Simmer for a long time: The longer you simmer your stew, the more flavorful it will be. Aim for at least 2 hours, or longer if you have the time.

Conclusion:

Honey baked ham bone stew is a delicious and hearty meal that is perfect for a cold winter day. It is also a great way to use up leftover ham bone from a holiday meal. With a few simple ingredients and a little bit of time, you can have a delicious stew that the whole family will enjoy.