Leftover Ham Soup

By Erin Mascroft
@MumOfThree

I came up with this after digging for a good ham soup recipe to use for my large amounts of leftover Christmas ham.

Rating:

★★★★☆ 13 votes

Comments:

44 Comments

Serves:

8-10

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a great recipe to use leftover ham and the ham bone. I'm always looking for tasty soup recipes, and this is one I will definitely be making again. The flavor combination is lovely... will definitely warm you up on a cold winter day.

Ingredients

1 pkg: bacon, cut into small squares (cutting while frozen works best)
1 large: onion (softball size), chopped
2: bay leaves
3 clove: garlic, minced
4-5 lb: leftover ham still on the bone
12 c: water
4: chicken bouillon cubes
16 oz: frozen turnips
2 c: mixed vegetables, frozen
1 can(s): cream of chicken soup
1 can(s): cream of potato soup
1 can(s): cream of mushroom soup
: pepper

How to Make Leftover Ham Soup

Step-by-Step

1In a large (deep) pot, cook the bacon till crispy. Remove bacon and set aside in a paper towel lined bowl, leave the bacon drippings in the pot.

Add chopped onion to the bacon drippings and cook until tender and transparent, about 15-20 minutes.
2Add bay leaves and garlic, sauté for about 3 minutes.

Add leftover ham, water and chicken bouillon cubes…bring to a boil. Once at a boil reduce heat to low and cook until the ham starts to release from the bone, about two hours.
3Once the ham has started to release from the bone, remove the bone from the pot...you may need to cut some of the ham off the bone. Any large pieces of ham will need to be cut into smaller chunks.

Add any ham that you had removed from the bone back into the pot along with the remaining ingredients.

Cook for another 15-20 minutes until veggies are tender.

Add soup to bowls and sprinkle with reserved bacon pieces.