Do you usually throw the pork bones out after the meat is gone? If so, Don’t! I’ll show you a great way to turn those leftover pork bones into a delicious broth that can be used for meals to come!

Pork bone broth in three canning jars sitting on a wooden cutting board with a sheet ruffled in the background.

Instead of throwing away your ham bone, try this recipe. You will fall in love with this captivating broth recipe, leaving you eager to recreate it time and time again.

This post may seem a little out of season, being mid-July, but we had a whole ham in the freezer from easter, and it was time we did something about it.

I made a delicious dutch oven ham recipe that we ate off of for more meals than I could count until all that was left was the ham bone. So here we are, making a delightful ham bone broth recipe!

Does ham make good pork broth?

If you have to ask that question, you clearly have not tried pork bone broth before. It is so delicious it is not even funny.

OK, that might be a bit dramatic or even presumptuous, but that is what everyone has said when they try my ham stock for the first time.

Imagine how much flavor beef broth can add to a meal. Well, the same goes for pork.

The broth is hearty, with hints of sweetness and a subtle earthiness that lingers on your tongue. It has a mild saltiness that balances perfectly with its meaty essence.

The slow-cooking process extracts all the goodness from the bones, releasing their natural flavors and creating a broth that is both nourishing and deeply satisfying.

Bone broth from a ham in canning jars that are placed on a wooden board with a neutral sheeting in the background.

Making pork broth from ham bones

Pork bone broth is a delightful broth that carries a distinct and comforting flavor. I know people that straight drink pork broth for health purposes.

Personally, I prefer it cooked into my foods, but hey, to each their own!

Pork bone broth recipe

Top view of a wooden cutting with three canning jars fill with ham stock on a neutral background.

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Supplies needed

Ingredients

  • 1 ham bone (If there is still meat on it, don’t worry, all the better)
  • 1 teaspoon of sea salt
  • 1 teaspoon of dried onion flakes
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ground pepper
  • 1 bay leaf

Place the ham bone in the bottom of the dutch oven. Fill the pot with water, one inch over the top of the meat.

Poring water from a canning jar into a dutch oven that contains a cooked ham bone.

Add your spices.

Seasoning measured out on a wooden spoon about to be add to the pork bone broth.

Cover and bring to a boil on the stovetop.

Allow it to boil for ten minutes, then reduce the heat to a simmer for four hours with the lid on.

Making bone broth in a dutch oven.

Strain the bone and meat, then store the broth in an airtight container once cooled in the fridge.

Straining out the bone and meat from the ham stock.

Serving suggestions

Pork bone broth is delicious, with so many options of recipes to make with it, including hearty pork neck bone soup and baked beans with smoked ham hock.

It can also be used as a cooking liquid for rice or as a flavorful substitute for water in recipes adding depth and complexity.

Pork broth tips

  • Allow the broth to cool to room temperature before storing it in airtight containers.
  • Refrigerate the broth for up to 4 days or freeze it for longer-term storage.
  • Strain the broth through a fine-mesh sieve or cheesecloth to ensure a smooth and clean broth.

Freezing pork bone broth

Allow the broth to cool completely before pouring it into your jar, leaving an inch of space at the top. Secure the lid and freeze. Do not lay the jars on their sides.

Close up view of homemade ham stock in mason jars on a wooden board.

FAQs

Is pork broth from a ham bone worth it? Yes, pork broth made from a ham bone can be delicious and flavorful. When simmered, a ham bone releases its rich and savory flavors, which infuse the broth with a wonderful taste.

What is the difference between a ham hock and a ham bone? A ham hock is a cut of meat from the lower leg of the pig, containing both meat and bone, often used in recipes for its meaty and smoky flavor.

A ham bone, on the other hand, refers specifically to the bone remaining after the meat has been removed from a cooked or cured ham, primarily used for flavoring broths or stocks.

Are pork bones good for broth? Yes, pork bones are excellent for making flavorful broth. When simmered for an extended period, pork bones release gelatin, marrow, and collagen, which impart richness, depth, and a velvety texture to the broth.

The bones contribute savory flavors that can enhance various dishes, such as soups, stews, sauces, and more.

Holding a bay leave above a dutch oven filled with pork bone broth.

Until Next Time

Whether you are making ham broth to flavor your favorite soup or stew or to add additional flavor to whatever meal you have in mind, you’ll be glad you didn’t throw out the bones!

Frankly, above all, I don’t like to waste any precious food, and making broth from a ham bone could not be easier!

So give it a try today; you won’t be disappointed.

And if you made this ham bone broth, feel free to leave a review or comment, letting me know!

If you loved this recipe, try one of my favorite pork recipes next.

The Best Pork Bone Broth Recipe

Laura Ascher
Don't go throwing out that old ham bone just yet! Use the ham bone to make a delicious broth to add to any soup this winter!
5 from 11 votes
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Course Dutch Oven Recipes
Servings 1
Calories 200 kcal

Ingredients
  

  • 1 ham bone think leftover bone from the ham
  • 1 teaspoon of sea salt
  • 1 teaspoon of dried onion flakes
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of ground pepper
  • 1 bay leaf

Instructions
 

  • Place the ham bone in the bottom of the dutch oven. 
  • Fill the pot with water, one inch over the top of the meat.
  • Add the spices.
  • Cover and bring to a boil on the stovetop.
  • Allow it to boil for ten minutes, then reduce the heat to a simmer for four hours.
  • Strain the bone and meat, then store the broth in an airtight container once cooled in the fridge.

Notes

  • Allow the broth to cool to room temperature before storing it in airtight containers.
  • Refrigerate the broth for up to 4 days or freeze it for longer-term storage.
  • Strain the broth through a fine-mesh sieve or cheesecloth to ensure a smooth and clean broth.
  • Nutrition

    Serving: 1ozCalories: 200kcalCarbohydrates: 5gProtein: 30gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 86mgSodium: 3426mgFiber: 1gSugar: 2g
    Tried this recipe?Mention @castironskilletcooking on Instagram
    This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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    5 from 11 votes (11 ratings without comment)

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