Ham Bone

Once cooked and cooled, store in an airtight container in the refrigerator for a few days or freeze for longer storage. If using for stock immediately, it can be kept at room temperature for a few hours.

Rinse the ham bone before using to remove any excess salt or debris.

Simmer the bone in water for at least 2-3 hours to extract maximum flavor for stocks and broths.

Pick off any remaining meat scraps to add to your soup or beans.

A ham bone is excellent for flavoring slow-cooked greens like collards or kale.

Dried beans (e.g., navy, pinto, Great Northern)

Lentils

Split peas

Soups and stews

Collard greens

Cabbage

Potatoes

Discarding the bone immediately after eating the ham – it's packed with flavor!

Not rinsing the bone, which can lead to overly salty dishes.

Boiling too vigorously, which can make broths cloudy.