Come and see how to make the best Ham Bone Soup recipe and get my bonus recipe egg salad with capers too. Both of these simple recipes are perfect year round and the best ham bone soup can be made without a bone too.Plus it can also be made in the slow cooker. The full instructions for the best ham bone soup recipe and the egg salad are at the links below.
The Best Ham Bone Soup: https://www.sugarmaplefarmhouse.com/the-best-ham-bone-soup-recipe/
Egg Salad with Capers & Herbs: https://www.sugarmaplefarmhouse.com/easy-egg-salad-recipe-with-capers-and-herbs/
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Hey everyone, it’s Rachel from Sugar Maple Farmhouse and today we’re going to make ham bone [Music] soup. So, I mentioned this recipe when I think I was making my spinach and artichoke dip for you. It is one of the most popular recipes on my website year after year, and it is just such a lovely recipe. It’s a great way to use up a ham bone if you have one from any holidays or if you just made a ham. And I try to make it a couple times a year whenever we have a ham. That said, you can also make it without the ham bone and just a regular ham, too. And I will show you how to do that as we go through this process. And I hope you enjoy. Let’s get started. As a bonus recipe today, I’ll also be making egg salad with capers and herbs. So, the first step in making this ham bone soup is to lightly caramelize some onions. So, a few weeks ago, I made a French onion chicken recipe, and we did a slight caramelization on those, too. I went and I caramelized them in the Dutch oven I think for 30 minutes and then it gets cooked so it kind of finishes off some of the caramelization in the oven. It does take about 45 minutes to an hour to fully caramelize onions. We’re not doing that today. The onions are going to go in and this is going to take about 15 minutes to do a very light caramelization on them and then we’re going to move on. This is also the part of the recipe where you will have kind of the most handson. Everything else is kind of just adding it to the pot and going. So today I am making this recipe on a weekend which I try normally not to do because on a weekend any number of things can be happening. The kids are around, Kevin’s around, and today is a an especially busy day. We are getting a pool this week. So Kevin is actually outside pulling out part of our fence, moving a playhouse that we have in the backyard because the pool’s going to go there. So he may be in and out. The kids right now are outside somewhere um making a map of our property and drawing it out. So, they might be in and out. Uh the dogs, we had to make their portion of the yard smaller because we’re getting the pool and there’s going to be so much going on here. So, they’ve been in and out because they’re like really irritated that we’ve given them now this tiny little yard. Spoiled little dogs. But, it is busy here today. So, if you guys if there’s commotion or if I have to cut more, I’m sorry, but it’s just kind of what’s going on here today. It’s really gorgeous out here today, too. So, sorry. I can see him moving this little house outside. And right now, the house is sitting up like this as he’s using the tractor. Okay, I’m going to ignore that. I’m going to try to ignore that while I’m working here and caramelizing these onions for you. So this is what the onions look like at the beginning. And you will be using one onion, one yellow onion in this recipe, diced. So here’s what I’m looking at throughout caramelizing these onions outside watching him move the house. The only thing I told him was to not break it because while our kids have never used this, I still use it for storage and we have other things in there and we’d like to keep using it. We at some point we had talked about possibly getting ducks and we were going to use the house for the ducks, but no matter what we do with it, I would like to not break it. So that was his only instruction for this. All right, the onions are a little bit more than halfway through. We have about five minutes left and this is what they’re looking like. Okay, the time on the onions is up and then I’m going to add some butter to them. So that is about four tablespoons of butter. That’s going to go in and help them to further caramelize. And I’m going to mix them with the butter for about another five minutes. Okay, now it’s time to add the next ingredients. And those include carrots, celery, and some garlic. We want to cook all this together for about another 5 minutes or just until your carrots begin to soften a little bit. Once the carrots have softened up just a little bit, it’s time to add in some white wine. We’re going to lightly delaze the pan with this in case there’s any kind of brown spots on the bottom. Just go ahead and scrape those off and get all that flavor into your soup. You want to let the white wine reduce for about just a few minutes until you get about half of the white wine left in your pot. So, we have about half of our white wine left now. And I’m going to add chicken broth. The chicken broth measurement for this recipe is six cups. However, if you have a very large ham bone, you will add more because you want to make sure your entire ham bone is covered. And I’m using stock today. You can use stock or broth. I really just happen to like stock a little bit more, but either will work. Okay, my six cups are in. So, the next thing I’m going to do is I’m going to add two cups of cubed ham. And then I’ve got my ham bone here and I am just going to nestle this into my pot. We had a rather small ham this year. So my bone is pretty small. It’s just this. And you can see it’s a nice kind of meaty ham bone still. All of this through the cooking process will come off and get added to your soup. However you decided to flavor your ham will also end up flavoring your soup. So keep that in mind. And I’m going to add well actually first of all let’s finish this up here. I’m going to add some cantalini beans. Now if you I’m using canned. If you want to use dried beans, what I recommend doing is soaking them the night before and then you might need an extra hour or so on your soup simmering to get the beans to cook. Also, if you want to make this recipe with just a regular ham, not a ham bone, you can do that. If you just had a boneless ham, you can just use three to four cups of cubed ham instead of the ham bone. Now, the flavor won’t be exactly the same because you’re not getting the flavoring from the bone, which is kind of helping to almost create a light bone broth within your broth. You won’t have that obviously, but it’ll still be a delicious soup. The last couple things we’re going to add before we put this to a simmer include some rosemary, thyme, and then I need a bay leaf. I’m going to actually stick a couple bay leaves in here. and just push those nicely into the soup. And then the last thing that I like to add that I add in a lot of my soups is a parmesan rind. So if you are not familiar with what a parmesan rind is, it’s literally the rind on a piece of parmesan or a wedge of parmesan. Sometimes depending on where you get your parmesan from, you can have more of a you can have an elongated one or you can have more of a square rind. If you don’t have a rind, but you have a piece of parmesan, you probably do have a rind at the back. And if I ever have not gotten down to my rind, like I will save these when I’m making other things, I’ll just chop it off the parmesan and put it in my soup, which is what I did today because I didn’t have a rind all by itself yet. Okay, now that everything is in here, I’m going to add some more stock to my soup to cover this part of the ham. You want to make sure that you have all of that covered or at least most of it before you start to simmer your soup. Okay. So, the next step is to cover this and let it simmer for an hour and a half. The purpose of that is it’s going to take more of that ham off the bone and it’s going to make some really delicious, rich, beautiful flavor in the pot from the bone itself. So, I’m going to put this back on my stove to simmer. I’m actually going to make an egg salad today, too, because I have some eggs that I had to use. So, I’m going to make that while this simmers. So, to make the egg salad, the first thing you need to do is hard boil your eggs. To get the perfect hard-boiled egg, you need to cook them for 12 minutes. You want your water full out boiling. Not just a little boiling. You want it really boiling. Then stick the eggs in. And exactly 12 minutes later, pull them out and put them into an ice bath. An ice bath is basically a bowl of ice and water, very chilled, so that once you stick your eggs into it, they stop cooking. This helps to stop the cooking process so that you don’t turn out with kind of that gray overcooked egg and you get a beautiful nice hard-boiled egg. Also, I have kind of a trick that I use for peeling them. I stick them into a mason jar. Kind of shake them around and then they peel off really nicely so I’m not sitting there peeling every little piece off and having that be a really long process, too. You can make these the day before you want to make the egg salad and then chill them. They really, I think, need to be cold when you put them into your egg salad. I don’t like them at all warm. So, I like to make it the day before so that I can just chill them overnight. So, now we chop them. Now, when I’m chopping these, I like to chop them in half. Chop those halves in half and then chop that in half again. So I guess that would probably be sixth six. So you can see the center of this is nice and cooked and there’s no gray on it. You probably won’t get all of them perfect, but they should be pretty close once you use that process of full boiling water and then an ice bath. Now let’s mix the dressing together. So it is a mayo based dressing and I’m going to add that in. This is half a cup of mayo. Then I’m going to add in Dijon mustard, which I absolutely love. And that’s 3 tablespoon. The full recipe will also be on the website. I will leave a link in the description below. Lemon juice, red onion, capers, and then I’m going to add in some fresh herbs. So we have parsley, dill, chives, and some salt and pepper. And then whisk that together. So now I’m going to taste it. It’s a beautiful tangy dressing for this. I love tangy. So this is exactly kind of in my wheelhouse. If you love tangy mustards, capers, this one’s for you. Then I’m going to lightly toss it. The last thing I like to add into the egg salad is bacon, but I really like to just kind of top it with that. So, I’m going to top it here at the end. when I’m ready to eat it. And I think I’m going to make I think I’m going to put it on some bread. You can serve this on bread. You can have it just as is. Or you can put it on some lettuce and have kind of a real real salad. Let’s taste it, too. I love how all like the mustardy briny flavors go with the eggs. They really balance each other out so well to make a just an amazing flavor combination in this salad. I’m going to taste another piece. Just checking on my soup, too. Making sure everything is all good in here. It’s smelling amazing. Okay, the timer is up. I’m going to bring the soup back over here. And then the one of the last ingredients, not the last, but one of the last is cabbage. So, I like to put as much cabbage in my soups as humanly possible because I love cabbage. There is an um measurement there is a measurement on the website for you if you want to follow that, but you can also just put a lot of cabbage in too if you enjoy it. My pot is a 5 and 1/2q pot. So, we’ll see how much it can hold once I put this in. Okay. So, that now needs 10 minutes of simmering. So, I’m going to let that simmer down and then I am going to add the very last ingredient. While waiting for the ham bone soup to finish up, I decided to cut some bread. And then here is that egg salad and how I would serve it on lettuce. And here is how it looks on bread. I really enjoy it on the bread because that dressing kind of soaks into the bread and gets all that great flavor in there, too. Okay, time is up. So now I am going to add in the very last ingredient which is kale. Now I’m using baby kale today. You can use regular kale. I usually remove the middle rib when I’m doing that. Or you can even use spinach if you like that better. And this is going to go in for just a few minutes. I’ve actually turned my heat off. So you just want your kale to become a little limp. You don’t want it to kind of really really cook down because when kale cooks down it can get super thin. So I like to just get it a little bit limp so that you can still really see it and really taste it in the soup. How it is now is perfect. So, the last thing I’m going to do is remove the ham bone. So, because it’s been in there and cooking so nicely, this chunk of ham that was on the bone has come off. I’m going to take that out, too, and cut it down a little bit. And then here’s the bone. And then out comes my bone. Now, a lot of people will ask if they can make this in a slow cooker, and the answer is yes. But the slow cooker you should really set at 8 hours. I’ve made it in the slow cooker before, and the only thing I don’t like about doing that is number one, I feel like it always tastes better cooking it in the Dutch oven. But the other thing I don’t like about that is sometimes the pieces of the bone will come off and get into other pieces of the soup, and I just I don’t prefer that. So, you can totally make this in the slow cooker, too. Just keep in mind that you might get extra pieces of bone throughout the soup. Also, when you’re making it in a slow cooker, you want to add the cabbage with about a half an hour left at the end. And then again, just put the kale in right at the end. All of this meat that I end up cutting off will go right back into my pot. All right. So, here is the soup. Doesn’t that look beautiful? It’s so flavorful and just really an incredible, incredible soup, especially when it’s something you might just be making with a leftovers. I’m just going to top off my soup with a little more Parmesan cheese and a little fresh parsley. All right, let’s taste this. Gosh, there’s just so much that I love about this soup. The broth is just incredible. So, the bone that was in it and the parmesan rind and the ham and the glaze that was on the ham just give it such an amazing flavor. And I love having all these veggies packed into it, too. Thank you guys so much for joining me today. I hope you love learning how to make my ham bone soup recipe and my egg salad recipe. If you have any questions or comments, please leave those in the comment section below and I’ll be sure to get back to you. Also, I will leave a link to both these recipes in the description below. Lastly, if you haven’t subscribed to our channel yet, I hope you click the subscribe button and come and follow along with us here. We’d love to have you. Thanks so much, everyone. Have a great day.