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Easter Ham Bone Soup

Rated as 4.49 out of 5 Stars
3

"Great way to use the Easter ham bone."
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Ingredients

10 h 15 m servings 111
Original recipe yields 10 servings

Directions

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  1. Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily, about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag, seal, and refrigerate.
  2. Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.
  3. Bring broth to a boil; add potatoes, cabbage, celery, and reserved ham. Continue to simmer until potatoes are tender, about 45 minutes.
  4. Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 111 calories; 0.2 24.8 3.3 0 33 Full nutrition

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Reviews

Read all reviews 39
  1. 47 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This soup came out incredibly delicious. I had a ham bone that I was saving in my freezer and it worked quite well with this recipe. I did swap the celery with asparagus. I also used an immersi...

Most helpful critical review

I think it was improved by adding some fresh herbs ie thyme, parsley basil, but it was tasty.

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This soup came out incredibly delicious. I had a ham bone that I was saving in my freezer and it worked quite well with this recipe. I did swap the celery with asparagus. I also used an immersi...

this was incredibly good I've made many ham soups but this is one was best thus far!! I followed recipe completely the only thing I added was corn and that made it more of a chowder but boy it...

I think this recipe depends upon your ham! Mine was very flavorful (and definitely salty enough). I sauteed up a minced onion with the celery, added thyme and pepper, and carrots along with the ...

Great recipe but I did alter somewhat to adjust to my family’s taste. I sautéed the celery, a small diced onion and 2 smashed cloves of garlic to butter and olive oil in a stock pot. I added 4...

We loved this recipe. The only change we made was to use leftover ham instead of the meat off the bone because the meat on the bone was much too fatty for us. This isn't your normal ham bone s...

Great cold winter night soup!!! I used low sodium chicken stock, not water. I didn't use cabbage, I added navy beans... Cooked them for 1 hour before adding to stock. I will definitely be makin...

Excellent! My family absolutely loved it and it's the new demand after each holiday! This recipe makes quite a large batch, so sent some home with everyone! Thanks for the delicious recipe!

This turned out really good! I had to make a couple subtitutions based on what I had on hand...I used 1/2 cup chopped sweet onion, since I didn't have the green onions. I also used 2% milk ins...

Delish! Instead of flour and water to thicken, I add Mash Potatoe Flakes as a thickener. If you need too, ok to add a bit more water to the broth and ok to use some light cream.