When I first arrived in Spain, every time after finishing a whole Jamón leg, I would feel troubled looking at that huge bone and usually ended up throwing it away. Later, my landlady caught me doing this and gave me a look that said “wasteful,” then gave me a lesson that opened up a new world! Today, I want to share with you just how aromatic this ham bone we once disliked really is!
Actually, the ham bone is the soul of making Spanish broth. The leftover ham meat clinging to the bone, the fat deep in the marrow, and the flavor compounds that have settled during years of air-dried curing all slowly release into the broth when simmered over low heat. That taste is truly incomparable to any broth cube or soup concentrate. Mastering this trick not only saves money but also instantly elevates the flavor of your stews, risottos, and noodle soups.
Key Step: Handling the Ham Bone
The most crucial step in handling the ham bone, which decides the success or failure of the broth, is desalting! Because the ham absorbs a large amount of salt during curing, directly boiling it will make the broth overwhelmingly salty. So please follow the guide at Removing Salt from Spanish Ham Bones patiently.
Desalting and Blanching
- Soaking: Place the ham bone in a large basin, completely submerge it with plenty of cold water. Soak for at least 24 hours, preferably 48 hours. Change the water every 8-12 hours—you will notice the water turns cloudy as salt and impurities dissolve out.
- Blanching: After soaking, put the bone in cold water, bring to a boil over high heat. After boiling, a layer of grey foam (impurities and residual blood) will appear on top—skim it off with a spoon. Boil for about 5-10 minutes, then remove and rinse with warm water. After these two steps, the bone is properly prepared for simmering.
My Personal Ham Bone Chickpea Soup
This is a very classic Spanish home-style soup made from Spanish ham bones, both nutritious and delicious. Ingredients can be adjusted freely according to personal preference.
| Ingredient | Amount | Notes |
|---|
| Prepared ham bone | 1 large piece | About 1-1.5kg |
| Chickpeas | 200g | Soaked overnight |
| Carrots | 2 | Cut into chunks |
| Potato | 1 | Cut into chunks |
| Onion | Half | Whole, added as is |
| Garlic | 2 cloves | Lightly crushed |
| Bay leaves | 1-2 leaves | Optional |
Place all ingredients together in a deep pot and add enough water to cover everything. Bring to a boil over high heat, then reduce to the lowest heat setting and cover to simmer. Simmer for at least 2 hours; 3 hours for better flavor. About 30 minutes before turning off the heat, add the potato chunks and cook until tender. Because the ham bone already contains salt, be sure to taste before adding salt before serving! Do not add too much salt accidentally!
This pot of soup, with chickpeas and potatoes absorbing the savory flavor of the ham, melts in your mouth; the broth is rich and delicious, excellent both for drinking directly or as a base for seafood rice dishes. Try it next time after enjoying your ham; it’s definitely a cost-effective delicacy! Do you have any unique recipes using ham bones? Feel free to share your tips in the comments below!
