Ham hock soup is the kind of dish that makes you feel all warm and cozy inside, like you’re being wrapped up in a big, hearty blanket. If you’ve never had it, it’s a soulful, savory meal that’s been a staple in many households for generations. It’s a humble yet delicious recipe that makes the most out of some of the simplest ingredients-ham hocks, vegetables, and seasonings. But don’t let its simplicity fool you; the flavor is absolutely rich and satisfying. Perfect for a chilly evening or when you’re craving comfort food, ham hock soup is like the culinary equivalent of a good, old-fashioned hug.
Now, if you’re looking to make this delicious dish from scratch, you’re in the right place. In this guide, we’ll dive into an Old Fashioned Ham Hock Soup Recipe that combines traditional flavors with a few expert tips to make your version even more incredible. From what you need to buy at the store to the techniques that will elevate the soup, we’ll cover it all in detail.
So, grab a spoon and let’s get started!
Old Fashioned Ham Hock Soup Recipe
This recipe is a classic, no-frills approach to making ham hock soup. It’s easy to prepare, packed with flavor, and, most importantly, it’s super satisfying. The ham hock is the star of the show, providing a deep, meaty flavor that perfectly complements the vegetables and beans. Plus, it’s made in one pot-meaning fewer dishes to clean up at the end!
Here’s how to make it:
Ingredients Needed
- 2 ham hocks (smoked or fresh, depending on your preference)
- 1 tablespoon olive oil (or bacon fat, for an extra layer of flavor)
- 1 large onion (chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 garlic cloves (minced)
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional, but adds a nice smoky depth)
- 2 cups dried beans (like navy beans or great northern beans, soaked overnight)
- Salt and pepper (to taste)
- Fresh parsley (for garnish, optional)
Cooking Instructions
-
Prepare The Beans
- If you’re using dried beans (which I highly recommend for the best flavor), soak them overnight in plenty of water. If you’re short on time, you can quick-soak them by boiling them for 5 minutes, then letting them sit covered for an hour. Drain and rinse before using.
-
Brown The Ham Hocks
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the ham hocks and brown them on all sides. This step is essential because it helps render the fat and infuses the soup with deep, smoky flavor. Set the ham hocks aside once browned.
-
Sauté Vegetables
- In the same pot, add the chopped onions, carrots, and celery. Sauté them for about 5 minutes, or until the vegetables begin to soften. Add the garlic and cook for another 1-2 minutes, just until fragrant.
-
Add Broth And Seasonings
- Pour in the chicken or vegetable broth, followed by the water. Add the bay leaf, thyme, smoked paprika (if using), and a pinch of salt and pepper. Stir to combine.
-
Add Beans And Ham Hocks
- Return the ham hocks to the pot, followed by the soaked beans. Bring the soup to a boil, then reduce the heat to low, and let it simmer for 2-3 hours, or until the beans are tender and the ham hocks are falling apart. You can skim off any foam that forms on top during the simmering process.
-
Shred The Ham
- Once the ham hocks are tender, remove them from the pot. Let them cool slightly, then shred the meat off the bones, discarding the bones and any excess fat. Return the shredded meat to the pot and stir everything together.
-
Final Seasoning
- Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or thyme. If you like a thicker soup, you can mash a few of the beans with the back of a spoon to create a creamier texture.
-
Serve
- Ladle the soup into bowls, sprinkle with fresh parsley if desired, and serve with a side of crusty bread for dipping. Enjoy!
Ingredient Insights
- Ham Hocks: The star ingredient of this soup, ham hocks are the lower portion of the pig’s leg, often used for flavoring in soups, stews, and beans. They can be either fresh or smoked. Smoked ham hocks will impart a stronger, more complex flavor to the soup, while fresh ham hocks will result in a milder, less salty broth.
- Beans: Dried beans are the perfect accompaniment to ham hock soup. They soak up all the flavors from the meat and broth, becoming creamy and soft as they cook. Navy beans or great northern beans work particularly well because they’re small, tender, and absorb flavors effortlessly. If you prefer, you can use canned beans to speed up the process, but dried beans give a much better texture.
- Vegetables: The combination of onions, carrots, and celery (known as a mirepoix) is the perfect base for this soup. These vegetables release natural sweetness as they cook, balancing the richness of the ham and beans.
- Broth: A good-quality broth (either chicken or vegetable) is crucial. It forms the backbone of the soup’s flavor, so be sure to choose one that’s rich and flavorful. If you’re using store-bought broth, opt for low-sodium to avoid making the soup too salty.
Expert Tips
- Slow and Steady Wins the Race: This soup benefits from long, slow cooking. The longer the ham hocks simmer, the more flavorful the broth will be. Don’t rush it! If you have a slow cooker, you can even transfer the ingredients after browning the ham hocks and let it cook on low for 6-8 hours.
- Make It Ahead: Ham hock soup is one of those dishes that tastes even better the next day. The flavors have more time to meld together, and the soup thickens as it sits. This is a perfect make-ahead meal for busy weeks.
- Adjust the Texture: If you want a thicker soup, mash some of the beans once they’re tender, or use an immersion blender to puree part of the soup. For a more rustic version, leave it as is for a chunkier texture.
- Ham Hock Alternatives: If you can’t find ham hocks, you can use other cuts of pork like pork neck bones or even leftover ham shanks. These cuts will still give that deep, savory flavor but may require slightly less cooking time.
Recipe Variations
- Spicy Kick: For a little heat, add a chopped jalapeño pepper or a pinch of red pepper flakes along with the garlic and onions.
- Smoked Sausage: If you prefer sausage, you can swap out the ham hocks for smoked sausage like kielbasa or andouille sausage. Slice it into rounds and add it to the pot in place of the ham hocks.
- Vegetarian Version: For a vegetarian take, skip the ham hocks and use smoked paprika and a couple of tablespoons of soy sauce or liquid smoke to mimic the rich, smoky flavor of the ham. Add extra mushrooms for depth.
- Herbs & Spices: Mix up the seasonings to suit your tastes. Some people love adding bay leaves, sage, or even a splash of apple cider vinegar at the end to brighten the soup.
Final Words
Ham hock soup is the kind of dish that brings people together. It’s a simple yet satisfying recipe that fills your home with delicious aromas as it simmers away on the stove. Whether you’re looking for a nostalgic meal or something hearty to serve up on a cold night, this recipe is sure to deliver. Plus, with the option to customize it to your liking, it’s easy to make this soup your own.
FAQs
What Is An Old Fashioned Ham Hock Soup Recipe?
An old fashioned ham hock soup recipe typically involves simmering ham hocks with vegetables like onions, carrots, celery, and potatoes, along with seasonings such as garlic, bay leaves, and thyme, to create a rich and flavorful broth. The ham hocks release their savory meat and collagen, giving the soup a hearty texture.
What Ingredients Do I Need For An Old Fashioned Ham Hock Soup Recipe?
Key ingredients for this soup include ham hocks, onions, carrots, celery, garlic, potatoes, bay leaves, thyme, chicken broth or water, and salt and pepper to taste. Optional additions include beans, spinach, or other leafy greens.
How Long Should I Cook Ham Hock Soup?
Ham hock soup should be simmered for at least 1.5 to 2 hours to allow the flavors to develop and the meat from the ham hocks to become tender. Some recipes may require longer cooking times, up to 3 hours, especially if you’re using larger ham hocks or adding beans.
Can I Use A Slow Cooker For An Old Fashioned Ham Hock Soup Recipe?
Yes, a slow cooker is an excellent method for making ham hock soup. Set it on low for 6-8 hours or on high for 3-4 hours. The slow cooking process helps the ham hocks break down and infuse the soup with their rich flavor.
Can I Use A Smoked Ham Hock Instead Of A Fresh One?
Yes, smoked ham hocks are commonly used in this recipe as they add a deep, smoky flavor to the soup. If you use a smoked ham hock, you may need to adjust the salt in the recipe since smoked ham can be quite salty.
What Is The Best Way To Remove The Meat From The Ham Hock?
After the ham hock has simmered and the meat is tender, remove it from the pot and let it cool slightly. Use a fork or your hands to pull the meat off the bone, discarding the bone and any excess fat. Shred the meat into bite-sized pieces and return it to the soup.
Can I Add Beans To An Old Fashioned Ham Hock Soup Recipe?
Yes, beans are a common addition to ham hock soup. White beans, such as Great Northern or cannellini beans, work particularly well. If you’re adding dried beans, be sure to soak them overnight and cook them separately or along with the soup to ensure they cook properly.
Can I Freeze Leftover Ham Hock Soup?
Yes, ham hock soup freezes well. Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. When reheating, it may need a bit of added liquid to bring it back to the desired consistency.
What Side Dishes Go Well With Old Fashioned Ham Hock Soup?
Old fashioned ham hock soup pairs wonderfully with crusty bread, cornbread, or a simple salad. You can also serve it alongside mashed potatoes or a light vegetable dish to balance the hearty flavor of the soup.
Can I Make Ham Hock Soup Without Ham Hocks?
If you can’t find ham hocks or prefer a leaner option, you can substitute with other cuts of ham, such as ham steaks or leftover ham from a holiday meal. While it won’t have the same richness as ham hocks, it will still provide a similar flavor.