Ham Hock Soup

Feeling frugal? This delicious soup is your ticket to comfort. Ham hocks may be a humble cut of meat, but this dish proves they’re greater than the sum of their parts.

When my husband asked for a simple, brothy ham hock soup, I’ll admit I thought it might be a little plain. But I was so wrong! The combination of classic flavors came together into something wonderfully rich, craveable, and deeply satisfying.

This recipe makes a generous batch — and trust me, it won’t last long. Pick up a smoked ham hock from your local butcher and get a pot simmering this week. You’ll be glad you did.

1 smoked ham hock (from a happy, local pig if possible)

2 cups water

2 bay leaves

4 cups unsalted chicken or homemade turkey stock

2 T olive oil

1 medium onion, finely diced

4 celery stalks, finely diced

2 garlic cloves, minced

5 medium gold potatoes, medium dice

5 carrots, smaller dice

1 t. freshly ground pepper

1/4c chopped parsley

(salt at the end of cooking, only if needed)

Place the ham hock in a crockpot set on high with the water, stock and bay leaves. 

Sauté the onions and celery in olive oil until slightly browned. Add the garlic and sauté for a minute then add to crock pot with pepper. Cook on high for about 4 hours, until the meat flakes easily with a fork. Remove ham hock from the broth, and remove bones and fat. Flake the remaining meat into desired size and add back to stock.

Add the diced potatoes and carrots (I like to leave the potatoes unpeeled, but you do you!). Cook for about an hour, until the potatoes and carrots are tender. Add parsley and taste for salt balance... add more salt if preferred.

Enjoy!