Ham Hough Soup Recipe

When it comes to hearty, soul-warming comfort food, few dishes can rival the richness and warmth of a good old ham hock soup. Known for its savory depth of flavor and satisfying texture, this soup offers both nutritional benefits and indulgent flavors. It’s one of those dishes that seems to evoke memories of cozy kitchens, simmering pots, and the kind of hearty meal that fills your home with a welcoming aroma.

Ham hock soup is typically made by simmering a ham hock (the lower part of the pig’s leg) with vegetables, herbs, and spices until the meat is tender and the flavors meld together. Over the years, it has evolved into various regional versions, from Southern styles to European influences, each adding its own twist on this simple but delicious dish.

This recipe isn’t just about enjoying a warm bowl of soup – it’s about making a meal that’s comforting and loaded with flavor, while being relatively simple to prepare. So, whether you’re new to ham hock soup or a seasoned pro, this recipe will guide you step by step to create a meal that’s both satisfying and full of flavor. Let’s dive in!

This version of ham hock soup blends traditional ingredients with some creative additions to enhance the flavor. It’s the perfect balance of rich, smoky ham, fresh vegetables, and a hint of herbs. When prepared correctly, the ham hocks dissolve into the broth, infusing it with deep, savory richness. The result is a comforting, filling soup that’s perfect for chilly evenings or feeding a hungry crowd.

Ingredients Needed

1-2 Ham Hocks: The star of the show. Ham hocks give the soup its rich, smoky flavor and tender meat that falls off the bone after a few hours of slow simmering.
1 Medium Onion: Sliced or diced to create the base of flavor for the soup.
2 Carrots: Peeled and chopped for sweetness and texture.
2 Celery Sticks: Chopped to add a bit of freshness and crunch to the soup.
4-5 Garlic Cloves: Minced or whole; garlic is a must for an aromatic, savory foundation.
1 Bay Leaf: To introduce a subtle depth of flavor.
1 Teaspoon Dried Thyme: A classic herb to bring earthy, woodsy notes to the soup.
6 Cups Chicken or Vegetable Broth: The base of the soup; choose broth based on preference or dietary needs.
1-2 Potatoes: Peeled and diced for added starch and heartiness.
1 Cup Split Peas (optional): For texture and protein – can be omitted for a simpler version.
Salt and Pepper: To taste. Depending on your ham hock, you may need very little salt due to its inherent saltiness.
Fresh Parsley: Chopped for garnish, adding color and freshness to the finished soup.

Cooking Instructions

Prepare the Ingredients: Start by chopping your vegetables-onion, carrots, celery, and potatoes. Mince the garlic and set it aside. This makes the whole process smoother.
Brown the Ham Hocks: In a large stockpot, heat a small amount of oil over medium heat. Brown the ham hocks on all sides. This step isn’t strictly necessary, but it helps develop a deeper flavor. It should take about 5-7 minutes.
Add the Vegetables: Once the ham hocks are browned, add the chopped onion, carrots, celery, and garlic to the pot. Sauté the vegetables for about 5 minutes until they soften slightly and become aromatic.
Pour in the Broth: Add your chicken or vegetable broth, bay leaf, and dried thyme to the pot. Stir to combine everything.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 2-3 hours. During this time, the flavors will meld together, and the ham will become fall-apart tender. Check occasionally to ensure there’s enough liquid, adding more broth or water if necessary.
Add Potatoes and Peas (Optional): After about 2 hours, add the diced potatoes and split peas (if using). Continue simmering for another 30-45 minutes, or until the potatoes are tender and the peas have softened.
Shred the Ham: Remove the ham hocks from the soup. Once cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Return the shredded ham to the pot.
Season and Serve: Taste your soup and adjust the seasoning with salt and pepper if necessary. Remove the bay leaf before serving. Garnish with freshly chopped parsley for a burst of color and flavor.

Ingredient Insights

Ham Hocks: These cuts come from the lower part of the pig’s leg. They’re inexpensive but packed with flavor due to their connective tissue and fat content. As they cook, they release gelatin, which helps thicken the soup and provides a silky texture.
Split Peas: Often added to ham hock soups, split peas contribute a creamy texture when cooked and provide a boost of protein and fiber. They also absorb the rich flavors of the broth, making them a great addition for hearty meals.
Potatoes: Potatoes absorb flavors beautifully and give the soup a fuller, heartier texture. They also act as a natural thickener as they break down during cooking.
Herbs: Thyme and bay leaves are used to enhance the broth without overwhelming the delicate balance of flavors. Thyme’s earthy and slightly lemony notes pair perfectly with the richness of the ham.

Expert Tips

Slow and Low: Ham hock soup thrives when simmered for a long time. The slow cooking process extracts maximum flavor from the ham and allows the meat to become fork-tender. Don’t rush it – let it cook low and slow for best results.
Use Bone-In Ham Hocks: Bone-in hocks are preferable over boneless because the bone adds an extra richness to the broth, and the marrow enhances the texture.
Skim the Fat: Depending on the ham hocks used, there may be excess fat that rises to the surface during simmering. Skim this off to ensure your soup isn’t overly greasy.
Make Ahead: Ham hock soup actually improves the next day. The flavors continue to meld and develop, so feel free to make it a day ahead for an even tastier meal.

Recipe Variations

Vegetarian Version: If you want a vegetarian take, simply omit the ham hocks and use smoked paprika or liquid smoke to bring in that smoky flavor. Add extra beans or tempeh for texture and protein.
Spicy Kick: Add a diced jalapeño or a sprinkle of cayenne pepper for a spicy twist. The heat balances out the richness of the ham and creates a lively contrast of flavors.
Southern Style: Add a dash of hot sauce or a few crumbled pieces of cornbread to serve on the side. In the South, it’s not uncommon to add a little extra heat or spice to complement the richness of the soup.

Final Words

Ham hock soup is one of those dishes that seems like it takes more effort than it really does. While it may simmer for hours, the prep time is minimal, and the rewards are enormous. Each bite offers a satisfying combination of tender meat, savory broth, and earthy vegetables. Whether you’re making it for a family dinner, a comforting weekend meal, or even prepping for the week ahead, this soup never disappoints.

Ham Hough Soup Recipe