18 Flavorful Ham Bone Recipes for Cozy Nights

There’s nothing quite like the rich, savory magic of a ham bone to turn simple ingredients into soul-warming comfort food. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, these 18 flavorful recipes—from creamy soups to hearty beans—will make every bite count. Don’t let that leftover bone go to waste; let’s dive into delicious ways to savor every last bit!

Slow Cooker Ham Bone Soup

This hearty soup transforms your leftover ham bone into a rich, flavorful broth packed with tender veggies and beans—perfect for a no-fuss dinner.

Ingredients:

• 1 meaty ham bone (with about 1 cup shredded ham attached)
• 1 cup dried navy beans, soaked overnight and drained
• 1 large yellow onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar

Instructions:

1. Place the ham bone, soaked navy beans, onion, carrots, celery, and garlic in a 6-quart slow cooker. Pour in the chicken broth.
2. Add the bay leaf, 1 tsp dried thyme, and 1/2 tsp black pepper. Stir in 1 tbsp apple cider vinegar.
3. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beans are tender.
4. Remove the ham bone, shred any remaining meat, and return it to the pot. Discard the bay leaf.

The magic here? The ham bone infuses the broth with smoky depth while the vinegar brightens everything up—no bland soups allowed!

Tip: For extra creaminess, mash a few beans against the pot before serving.

Split Pea Soup with Ham Bone

Split Pea Soup with Ham Bone

This hearty split pea soup is the ultimate comfort food, simmered low and slow with a smoky ham bone for rich, savory depth.

Ingredients:

• 1 lb dried green split peas, rinsed and drained
• 1 meaty ham bone (or 2 cups diced ham)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 2 cups water
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook 1 minute until fragrant.
2. Add 1 lb split peas, ham bone, 6 cups chicken broth, 2 cups water, 2 bay leaves, 1 tsp thyme, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 1.5 hours, stirring occasionally, until peas are creamy and soup thickens.
3. Remove ham bone, shred any meat, and return it to the pot. Discard bay leaves. Season with salt to taste (start with 1/2 tsp if using low-sodium broth).

The magic here? The ham bone infuses every spoonful with smoky richness, while the split peas break down into velvety comfort. Tip: For extra creaminess, blend half the soup with an immersion blender before adding the shredded ham back in.

Ham Bone and Bean Stew

This hearty stew transforms your leftover ham bone into a smoky, comforting bowl of goodness—perfect for chilly nights when you crave something deeply satisfying.

Ingredients:

• 1 meaty ham bone (with some meat still attached)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups low-sodium chicken broth
• 1 lb dried navy beans, soaked overnight and drained
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion, carrots, and celery; cook for 5 minutes until softened. Stir in the garlic, 1 tsp thyme, and bay leaf; cook for 1 minute until fragrant.
2. Add the ham bone, beans, and 6 cups broth. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
3. Remove the ham bone; shred any meat and return it to the pot. Discard the bone and bay leaf. Stir in 1/2 tsp black pepper and 1/4 tsp smoked paprika. Simmer uncovered for 30 minutes until thickened.

The magic here? The ham bone infuses the broth with rich, smoky depth while the beans turn velvety—no cream needed!

Tip: For extra flavor, sear the ham bone in the pot before adding veggies.

Creamy Ham Bone Chowder

This hearty chowder transforms a leftover ham bone into a rich, comforting bowl of creamy goodness—perfect for chilly nights when you crave something cozy.

Ingredients:

• 1 ham bone with some meat still attached
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 1 lb Yukon Gold potatoes, diced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 cup frozen corn kernels
• 1/2 cup heavy cream

Instructions:

1. In a large pot, melt 2 tbsp unsalted butter over medium heat. Add diced onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
2. Sprinkle 1/4 cup flour over the veggies and stir to coat. Slowly pour in 4 cups chicken broth and 2 cups whole milk, stirring constantly to avoid lumps.
3. Add the ham bone, diced potatoes, 1 tsp thyme, 1/2 tsp black pepper, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until potatoes are tender.
4. Remove the ham bone, shred any remaining meat, and return it to the pot. Stir in 1 cup corn and 1/2 cup heavy cream. Simmer uncovered for 5 minutes until slightly thickened.

The magic here? The ham bone infuses the broth with smoky depth, while the cream adds just the right silkiness. Serve with crusty bread for dunking!

Tip: For extra flavor, sear the ham bone in the pot before adding butter—it’ll deepen the broth’s richness.

Ham Bone and Potato Casserole

This hearty casserole transforms leftover ham into a creamy, comforting dish that’s perfect for weeknight dinners or potlucks.

Ingredients:

• 1 leftover ham bone with some meat attached
• 4 cups peeled and diced russet potatoes (½-inch cubes)
• 1 small yellow onion, diced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large pot, cover the ham bone with water and simmer for 30 minutes to make a light broth. Remove the bone, shred any meat, and set aside (discard the bone).
3. In a skillet, melt 3 tbsp butter over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in 3 tbsp flour and cook for 1 minute.
4. Gradually whisk in 2 cups milk until smooth. Add ½ tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Simmer until thickened, about 3 minutes.
5. Layer the potatoes, shredded ham, and sauce in the baking dish. Cover with foil and bake for 45 minutes.
6. Uncover, sprinkle with 1 cup cheddar cheese, and bake for 15 more minutes until bubbly and golden. Garnish with parsley.

The magic here? The ham bone infuses the dish with rich, smoky depth—no store-bought broth needed!

Tip: For extra crispiness, broil for 2–3 minutes after baking.

Smoky Ham Bone Collard Greens

Nothing beats the deep, savory flavor of collard greens simmered with a smoky ham bone—this Southern classic is comfort in a bowl.

Ingredients:

• 1 large ham bone (with some meat still attached)
• 2 lbs collard greens, stems removed and leaves chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar

Instructions:

1. In a large pot, combine the ham bone, diced onion, minced garlic, and chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour.
2. Remove the ham bone and shred any remaining meat into bite-sized pieces. Return the meat to the pot.
3. Stir in the collard greens, apple cider vinegar (1 tbsp), smoked paprika (1 tsp), red pepper flakes (1/2 tsp), kosher salt (1 tsp), black pepper (1/2 tsp), and brown sugar (1 tbsp). Cover and simmer for 45 minutes, stirring occasionally, until the greens are tender but still vibrant.

The slow simmer with the ham bone infuses the greens with rich, smoky depth, while the touch of brown sugar balances the tangy vinegar perfectly.

Tip: For extra flavor, let the greens sit for 30 minutes off the heat before serving—they’ll soak up even more of that delicious broth.

Ham Bone and Lentil Soup

This hearty, smoky soup transforms your leftover ham bone into a rich, comforting bowl of goodness—packed with tender lentils and veggies.

Ingredients:

• 1 meaty ham bone (with some meat still attached)
• 1 cup dried green or brown lentils, rinsed
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion, carrots, and celery; cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the ham bone, lentils, 6 cups chicken broth, diced tomatoes (with juices), 1 tsp smoked paprika, 1 tsp thyme, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer, partially covered, for 45 minutes.
3. Remove the ham bone, shred any remaining meat, and return it to the pot. Discard the bone and bay leaf. Season with salt and black pepper to taste.
4. Simmer uncovered for another 10–15 minutes until the lentils are tender and the soup thickens slightly.

The smoky depth from the ham bone and the earthy lentils make this soup a standout—no extra seasoning required!

Tip: For extra richness, stir in a splash of apple cider vinegar just before serving.

Ham Bone and Vegetable Soup

This hearty soup transforms your leftover ham bone into a rich, flavorful broth packed with tender veggies—comfort in every spoonful.

Ingredients:

• 1 meaty ham bone (with some ham still attached)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups water
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 cup diced potatoes
• 1 cup chopped kale (stems removed)

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion, carrots, and celery; sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the ham bone, water, bay leaf, 1 tsp thyme, 1/2 tsp pepper, and 1/2 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, skimming any foam from the surface.
3. Remove the ham bone; shred any meat and return it to the pot. Discard the bone and bay leaf.
4. Stir in the potatoes and simmer uncovered for 15 minutes until tender. Add the kale and cook for 5 more minutes.
5. Taste and adjust seasoning if needed. Serve hot.

The slow simmer pulls every bit of smoky ham flavor into the broth, while the kale adds a fresh, earthy balance. Tip: For extra depth, swap 2 cups of water with chicken broth.

Ham Bone and Cornbread Casserole

This hearty casserole turns leftover ham bones into a comforting, savory-sweet dish with a golden cornbread topping—perfect for using up holiday leftovers without sacrificing flavor.

Ingredients:

• 1 ham bone with leftover meat (about 2 cups shredded)
• 1 cup diced onion
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 (15-oz) can cream-style corn
• 1 (8.5-oz) box cornbread mix (like Jiffy)
• 1 large egg
• 1/3 cup milk
• 2 tbsp unsalted butter, melted
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F. In a large pot over medium heat, sauté onion and garlic until soft, about 5 minutes. Add ham bone and chicken broth; simmer for 30 minutes to infuse flavor. Remove bone, shred meat, and return to pot. Stir in cream-style corn, black pepper, and smoked paprika.
2. Pour mixture into a greased 9×13-inch baking dish. In a bowl, whisk cornbread mix with egg, milk, and melted butter until just combined. Spread batter evenly over ham mixture.
3. Bake for 25–30 minutes until cornbread is golden and a toothpick inserted comes out clean. Let rest 5 minutes before serving.

The magic here? The cornbread soaks up the smoky ham broth underneath, creating layers of texture—crispy top, tender middle, and a rich, savory base.

Tip: For extra depth, swap 1 cup broth for beer (like a brown ale) when simmering the ham bone.

Ham Bone and Black-Eyed Peas

Ham Bone and Black-Eyed Peas

This hearty Southern classic transforms leftover ham into a rich, smoky pot of goodness—perfect for cozy weeknights or New Year’s luck!

Ingredients

• 1 meaty ham bone (or 2 cups diced ham)
• 1 lb dried black-eyed peas, soaked overnight
• 1 medium yellow onion, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar
• Salt to taste (start with 1/2 tsp)

Instructions

1. In a large pot, sauté onion, celery, and garlic over medium heat for 5 minutes until softened.
2. Add soaked black-eyed peas, ham bone, chicken broth, bay leaf, smoked paprika (1 tsp), thyme (1/2 tsp), and black pepper (1/2 tsp). Bring to a boil.
3. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until peas are tender (add more broth if needed).
4. Remove ham bone, shred any meat, and return it to the pot. Stir in apple cider vinegar (1 tbsp) and salt (1/2 tsp to start). Simmer uncovered for 10 minutes to thicken slightly.
5. Discard bay leaf before serving.

The magic here? That ham bone infuses the broth with deep, savory flavor while the vinegar adds just enough brightness to balance it all. Tip: For extra richness, stir in a pat of butter at the end!

Ham Bone and Cabbage Stew

This hearty stew turns a leftover ham bone into a cozy, flavorful meal that’s packed with tender cabbage and savory broth.

Ingredients:

• 1 meaty ham bone (about 2 lbs)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 small green cabbage, cored and chopped (about 6 cups)
• 2 medium carrots, sliced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 bay leaf

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add the ham bone, 4 cups chicken broth, 1 tsp smoked paprika, 1/2 tsp black pepper, 1/2 tsp salt, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
3. Remove the ham bone and shred any meat from it; return the meat to the pot. Discard the bone and bay leaf.
4. Stir in chopped cabbage and sliced carrots. Simmer uncovered for 20–25 minutes, until the vegetables are tender.

The smoky ham infuses the broth with deep flavor, while the cabbage stays just crisp enough to add texture. It’s the kind of dish that tastes even better the next day!

Tip: For extra richness, stir in a splash of heavy cream or a pat of butter just before serving.

Ham Bone and Barley Soup

This hearty soup transforms your leftover ham bone into a rich, comforting broth with tender barley and veggies—perfect for chilly nights.

Ingredients:

• 1 meaty ham bone (with some meat still attached)
• 1 cup pearl barley, rinsed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp black pepper
• Salt to taste (start with 1/2 tsp)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute.
2. Add the ham bone, 8 cups chicken broth, 1 cup barley, 2 bay leaves, 1 tsp thyme, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Simmer covered for 1 hour, stirring occasionally.
3. Remove the ham bone; shred any meat and return it to the pot. Discard the bone and bay leaves. Simmer uncovered for 15–20 minutes until barley is tender. Season with salt to taste.

The barley thickens the broth into a satisfying, stew-like texture, while the ham infuses every bite with smoky depth. Tip: For extra richness, stir in a splash of heavy cream just before serving.

Ham Bone and Wild Rice Pilaf

This hearty pilaf turns your leftover ham bone into a rich, nutty dish with deep savory flavor—perfect for a cozy weeknight dinner.

Ingredients:

• 1 ham bone with some meat still attached
• 1 cup wild rice blend (uncooked)
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/4 tsp salt (adjust to taste)
• 1/4 cup chopped fresh parsley

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion and celery; cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the ham bone, wild rice blend, 4 cups chicken broth, 1 tsp thyme, 1/2 tsp black pepper, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
3. Remove the ham bone, shred any remaining meat, and stir it back into the pilaf. Discard the bone. Cook uncovered for 5 more minutes to thicken slightly.
4. Stir in the parsley and serve warm.

The chewy wild rice and smoky ham create a satisfying texture, while the broth infuses every bite with savory depth. Tip: For extra richness, swap 1 cup of broth for dry white wine.

Ham Bone and Sweet Potato Hash

This hearty hash transforms leftover ham into a savory-sweet breakfast (or dinner!) that’s packed with smoky flavor and caramelized goodness.

Ingredients:

• 2 tbsp olive oil
• 1 large sweet potato (about 1 lb), diced into ½-inch cubes
• 1 small yellow onion, diced
• 1 cup finely chopped cooked ham (from a ham bone or leftovers)
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp maple syrup
• 2 eggs (optional, for serving)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add sweet potato and cook, stirring occasionally, for 10 minutes until edges are crisp.
2. Push potatoes to one side; add remaining 1 tbsp olive oil, onion, and ham. Cook for 3 minutes until onions soften.
3. Stir in garlic, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
4. Drizzle maple syrup over the hash and toss to coat. Cook undisturbed for 2 minutes to caramelize.
5. Optional: Make wells in the hash, crack eggs into them, cover, and cook 5 minutes for runny yolks.
6. Garnish with parsley and serve hot.

The magic here? The ham bone’s deep smokiness pairs perfectly with the sweet potatoes’ caramelized edges—no fancy techniques required.

Tip: For extra crunch, leave the hash undisturbed for the last few minutes of cooking to develop a crispy crust.

Ham Bone and White Bean Chili

This hearty chili transforms your leftover ham bone into a smoky, soul-warming pot of comfort—perfect for chilly nights when you crave big flavor with minimal fuss.

Ingredients:

• 1 meaty ham bone (with about 1 cup shredded ham attached)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 (15-oz) cans white beans, drained and rinsed
• 4 cups chicken broth
• 1 (14.5-oz) can diced tomatoes
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
2. Add the ham bone, white beans, 4 cups chicken broth, diced tomatoes, 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp oregano, and 1/2 tsp cumin. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
3. Remove the ham bone, shred any remaining meat into the pot, and discard the bone. Season with salt and black pepper to taste. Simmer for another 10 minutes to thicken slightly.
4. Ladle into bowls and garnish with fresh cilantro or parsley if desired.

The magic here? That ham bone infuses the broth with deep, savory richness while the beans stay creamy—no pre-soaking required!

Tip: For extra kick, stir in a diced jalapeño with the onions or top with pickled red onions.

Ham Bone and Pasta Bake

This hearty bake transforms leftover ham bone into a rich, cheesy pasta dish that’s comfort food at its best—no fancy skills required!

Ingredients

• 1 ham bone with 2 cups shredded ham attached
• 12 oz elbow pasta (uncooked)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 2 cups shredded cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat oven to 375°F. Cook pasta according to package directions; drain and set aside.
2. In a large pot, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1 minute. Gradually whisk in 2 cups milk and 1 cup chicken broth until smooth. Stir in 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper. Simmer for 3–4 minutes until thickened.
3. Remove from heat; stir in 2 cups cheddar cheese until melted. Fold in pasta and shredded ham from the bone. Transfer to a greased 9×13″ baking dish.
4. Sprinkle 1/2 cup panko evenly over the top. Bake for 20 minutes until bubbly and golden.

The magic here? The ham bone infuses the sauce with smoky depth while the panko adds a satisfying crunch.

Tip: For extra flavor, simmer the ham bone in the broth for 30 minutes before starting the recipe, then strain and use the liquid.

Ham Bone and Spinach Quiche

This hearty quiche transforms leftover ham into a creamy, savory brunch star, with fresh spinach adding a pop of color and earthy balance.

Ingredients:

• 1 refrigerated pie crust (or homemade, rolled to 9-inch)
• 4 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 cup diced cooked ham (from the bone)
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shredded Gruyère cheese
• 1/2 cup shredded sharp cheddar cheese

Instructions:

1. Preheat oven to 375°F. Fit the pie crust into a 9-inch pie dish, crimping edges. Line with parchment and pie weights (or dried beans) and blind-bake for 12 minutes. Remove weights and parchment.
2. In a bowl, whisk eggs, heavy cream, milk, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp nutmeg until smooth.
3. Scatter ham, spinach, Gruyère, and cheddar evenly over the crust. Pour egg mixture over the top.
4. Bake 35–40 minutes until the center jiggles slightly but edges are set and golden. Cool 10 minutes before slicing.

The nutmeg and dual cheeses deepen the smoky ham flavor, while the spinach keeps each bite fresh. Perfect for using up holiday leftovers without tasting like a repeat!

Tip: For extra richness, swap 1/4 cup milk with 1/4 cup sour cream in the egg mixture.

Ham Bone and Cheese Grits

This Southern-inspired dish turns a leftover ham bone into rich, smoky grits with a creamy cheese finish—comfort food at its finest.

Ingredients:

• 1 ham bone with some meat still attached
• 4 cups water
• 1 cup stone-ground grits
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. In a large pot, simmer the ham bone in 4 cups water over medium-low heat for 45 minutes to create a broth. Remove the bone, shred any remaining meat, and set aside. Strain the broth and return it to the pot.
2. Whisk the grits into the hot broth. Reduce heat to low and cook, stirring often, for 20 minutes until thickened.
3. Stir in the milk, 1 cup shredded cheddar cheese, 2 tbsp butter, 1 tsp salt, 1/2 tsp pepper, and 1/4 tsp garlic powder. Cook for 5 more minutes until creamy. Fold in the shredded ham meat.
4. Serve hot, topped with extra cheese if desired.

The ham bone infuses the grits with deep, savory flavor, while the cheese adds a luscious tang—no one will guess it started as leftovers!

Tip: For extra richness, swap half the water for chicken broth.

Conclusion

With 18 delicious ways to transform your ham bone into cozy, comforting meals, this roundup is your go-to resource for flavorful dinners. Whether you’re craving soup, beans, or something new, there’s a recipe here for every taste. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article for your next cooking adventure!