Total Time
Prep 10 mins
Cook 30 mins

We always have those left over ham bones and I hate not to put them to good use. This is a great way to make use of them.

Ingredients Nutrition


  1. Combine all ingredients in a large dutch oven.
  2. Cover and simmer 30 to 40 minutes.
  3. Strain broth and discard residue.
  4. Cool and skim off fat.
  5. Cover and store in refrigerator or freeze for future use.
Most Helpful

This is really great stuff. I used this recipe as a base - I'm not sure how large my ham bone was, but it was pretty good sized and I had quite a bit of meat leftover on it. I tossed it in my dutch oven, rough chopped an onion, 2 carrots, and 4 pieces of celery (it was pretty small), added a few peppercorns, bay leaves, parsley, and water to cover. I brought to a boil, reduced to a simmer, and let it cook for probably 2 hours, loosely covered. I strained it out and picked the meat off the bone, and both the meat and the stock taste really incredible. It's cooling now, then I'll skim off the fat, and freeze for future recipes. I'll end up with about 6 c. of stock, I think. Yum!

RSL December 26, 2010

I also make my own ham broth. Only I just simmer water and ham bone for two to three hours, then refrigerate and skim the fat off. I just wanted to add that ham broth makes the best gravy in the world for biscuits and gravy! For all you gravy makers out there this tip is for you! Use bacon grease to saute flour in. Then mix half milk and half ham broth for the liquid. Add salt and lots of black pepper. I usually use powdered milk and make it stronger than called for. Add more or less flour, or liquid, as needed until desired consistancy. Hope this helps someone...

janieb August 18, 2007

Turned out perfect for my ham and potato soup!! This was just what I was looking for. I started with more water so I could cover my ham bone. I also simmered it for a longer time period. I put it in the fridge, covered, overnight and then skimmed it. We got quite a bit off fat off of it.

*Z* October 12, 2006