31 Delicious Soup Recipes with Savory Ham Hocks

Brace yourself for the ultimate comfort food experience! Nothing warms the soul quite like a simmering pot of soup enriched with savory ham hocks. These 31 delicious recipes transform this humble ingredient into everything from quick weeknight dinners to slow-cooked weekend favorites. Get ready to discover your new go-to soups that will have everyone asking for seconds!

Smoky Ham Hock and Lentil Soup

Perfectly capturing the essence of autumn comfort, this smoky ham hock and lentil soup transforms humble ingredients into an elegant, soul-warming bowl. The rich, smoky depth from slowly simmered ham hocks melds beautifully with earthy lentils, creating layers of flavor that develop beautifully overnight. This is the kind of sophisticated yet approachable dish that makes chilly evenings feel like a special occasion.

Ingredients

• Ham hocks – 2 pounds
• Olive oil – 2 tablespoons
• Yellow onion – 1 large, diced
• Carrots – 2 medium, chopped
• Celery stalks – 2, chopped
• Garlic cloves – 4, minced
• Brown lentils – 1 ½ cups
• Chicken broth – 8 cups
• Bay leaves – 2
• Thyme sprigs – 4
• Salt – 1 teaspoon
• Black pepper – ½ teaspoon

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion, carrots, and celery, sautéing for 8-10 minutes until vegetables are softened and onions are translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Place ham hocks in the pot, nestling them among the vegetables.
5. Pour in chicken broth, ensuring it covers the ham hocks completely.
6. Add bay leaves and thyme sprigs to the broth.
7. Bring the liquid to a boil over high heat, then immediately reduce to a gentle simmer.
8. Cover the pot and simmer for 2 hours until the ham hock meat is fork-tender and easily pulls away from the bone.
9. Remove the ham hocks from the pot and set aside until cool enough to handle.
10. While the ham hocks cool, add brown lentils to the simmering broth.
11. Cook lentils uncovered for 30 minutes until tender but not mushy, stirring occasionally to prevent sticking.
12. Shred the ham hock meat from the bones, discarding the skin and bones.
13. Return the shredded meat to the pot, stirring to combine.
14. Season with salt and black pepper, tasting and adjusting if needed.
15. Simmer for an additional 10 minutes to allow flavors to meld.
16. Remove bay leaves and thyme sprigs before serving.

Outstanding in both texture and depth, this soup achieves a perfect balance between the creamy lentils and tender shreds of smoky ham. The broth develops a velvety richness that coats each spoonful, while the vegetables maintain just enough bite for contrast. Consider serving it with crusty artisan bread for dipping, or for an elegant presentation, garnish with fresh thyme leaves and a drizzle of high-quality olive oil.

Hearty Split Pea and Ham Hock Soup

Nothing warms the soul quite like a bowl of this rustic, slow-simmered soup, where tender split peas meld with smoky ham hock in a deeply satisfying broth. Each spoonful offers comfort and nourishment, making it the perfect centerpiece for chilly evenings or lazy weekend meals.

Ingredients

Split peas – 1 lb
Ham hock – 1 large
Yellow onion – 1 medium, diced
Carrots – 2 medium, diced
Celery – 2 stalks, diced
Garlic – 3 cloves, minced
Chicken broth – 8 cups
Bay leaves – 2
Black pepper – 1 tsp

Instructions

1. Rinse 1 lb split peas under cold water in a fine-mesh strainer, discarding any discolored peas or debris.
2. Heat a large Dutch oven over medium heat for 2 minutes until warm.
3. Place 1 large ham hock in the pot, fat-side down, and sear for 4–5 minutes until lightly browned.
4. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 6–7 minutes until onions are translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 8 cups chicken broth, scraping the bottom of the pot to release any browned bits.
7. Add rinsed split peas, 2 bay leaves, and 1 tsp black pepper, stirring to combine.
8. Bring the soup to a boil over high heat, then immediately reduce to a low simmer.
9. Cover the pot and simmer for 1 hour 30 minutes, stirring every 30 minutes to prevent sticking.
10. Remove the ham hock and bay leaves, discarding the bay leaves.
11. Let the ham hock cool for 10 minutes until safe to handle.
12. Shred the meat from the ham hock, discarding skin and bone.
13. Return shredded ham to the soup and simmer uncovered for 15 minutes to thicken.
14. Ladle the soup into bowls and serve immediately.

For a rustic presentation, garnish with fresh thyme or serve alongside crusty bread for dipping. The soup’s velvety texture and smoky depth make it even more delightful the next day, as the flavors continue to meld beautifully.

Creamy Potato and Ham Hock Chowder

Diving into the heart of autumn’s embrace, this chowder transforms humble potatoes and smoky ham into a velvety, soul-warming masterpiece. Each spoonful delivers the perfect harmony of rustic comfort and refined elegance, making it an ideal centerpiece for crisp evenings. The gentle simmering process coaxes out deep, layered flavors that will have your kitchen smelling like a professional bistro.

Ingredients

Potatoes – 4 cups, diced
Ham hock – 1 lb
Heavy cream – 1 cup
Chicken broth – 4 cups
Butter – 2 tbsp
Flour – ¼ cup
Onion – 1 cup, diced
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Place the ham hock in a large pot with 4 cups of chicken broth and bring to a boil over high heat.
2. Reduce heat to low, cover the pot, and simmer for 90 minutes until the meat is fork-tender and easily pulls away from the bone.
3. Remove the ham hock from the broth and set aside to cool for 15 minutes, reserving the broth in the pot.
4. Shred all meat from the ham hock, discarding the bone and fat, and return the shredded meat to the broth.
5. Melt 2 tablespoons of butter in a separate saucepan over medium heat until foamy but not browned.
6. Add 1 cup of diced onion and sauté for 5-7 minutes until translucent and fragrant.
7. Sprinkle ¼ cup of flour over the onions and cook for 2 minutes while stirring constantly to form a pale golden roux.
8. Gradually whisk the roux into the ham broth until fully incorporated and no lumps remain.
9. Add 4 cups of diced potatoes to the pot and bring the mixture to a gentle boil.
10. Reduce heat to medium-low and simmer uncovered for 25-30 minutes until potatoes are tender when pierced with a fork.
11. Stir in 1 cup of heavy cream, 1 teaspoon of salt, and ½ teaspoon of black pepper.
12. Heat through for 5 more minutes without boiling to prevent the cream from curdling.
Buttery, tender potatoes swim in a luxuriously creamy broth that carries the profound, smoky essence of slow-cooked ham. The chowder’s velvety texture clings beautifully to crusty bread, while a sprinkle of fresh chives adds a vibrant contrast to its rich, comforting depth.

Tuscan White Bean and Ham Hock Soup

Mellow autumn evenings call for comforting bowls that warm both kitchen and soul, and this Tuscan-inspired white bean soup delivers profound satisfaction with its rustic elegance and smoky depth. Simmered slowly with humble ingredients, it transforms into a velvety, aromatic masterpiece that honors traditional Italian farmhouse cooking while fitting seamlessly into modern American kitchens.

Ingredients

Ham hock – 1 lb
Olive oil – 2 tbsp
Yellow onion – 1 large, diced
Carrots – 2 medium, diced
Celery stalks – 2, diced
Garlic cloves – 4, minced
Dried white beans – 1 cup
Chicken broth – 6 cups
Bay leaves – 2
Salt – 1 tsp
Black pepper – ½ tsp
Fresh rosemary – 1 sprig

Instructions

1. Rinse the dried white beans under cold water and drain thoroughly.
2. Heat olive oil in a large Dutch oven over medium heat until shimmering.
3. Add diced onion, carrots, and celery and sauté for 8 minutes until vegetables soften and onions turn translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Place the ham hock in the center of the pot.
6. Pour in chicken broth and add drained white beans, bay leaves, salt, black pepper, and rosemary sprig.
7. Bring to a boil over high heat, then immediately reduce to low heat.
8. Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
9. Remove the ham hock after 2 hours and let cool until handleable.
10. Shred all meat from the ham hock, discarding skin and bone.
11. Return shredded ham to the soup and discard bay leaves and rosemary stem.
12. Simmer uncovered for 15 minutes to thicken slightly.

Perfectly balanced between creamy beans and smoky pork, this soup achieves a luxurious texture that clings to the spoon while remaining brothy enough to sip. The ham hock infuses every bite with rich, savory notes that mingle beautifully with the earthy beans and aromatic herbs. For an elegant presentation, garnish with a drizzle of extra virgin olive oil and serve alongside crusty artisan bread for dipping into the deeply flavorful broth.

Collard Greens and Ham Hock Soup

Nourishing and deeply comforting, this Collard Greens and Ham Hock Soup transforms humble ingredients into an elegant bowl of warmth. Slowly simmered to perfection, it develops rich layers of flavor that speak to both tradition and refinement. Each spoonful offers a taste of Southern heritage elevated for the modern table.

Ingredients

Ham hocks – 2 lbs
Collard greens – 1 large bunch
Yellow onion – 1 medium
Garlic – 4 cloves
Chicken broth – 8 cups
Apple cider vinegar – 2 tbsp
Red pepper flakes – ½ tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse 2 lbs of ham hocks under cold running water and pat dry with paper towels.
2. Place ham hocks in a large Dutch oven and cover with 8 cups of chicken broth.
3. Bring to a boil over high heat, then reduce to a gentle simmer at 200°F for 2 hours until meat is tender and falling from the bone.
4. While ham hocks simmer, remove tough stems from 1 large bunch of collard greens and chop leaves into 1-inch ribbons.
5. Dice 1 medium yellow onion and mince 4 cloves of garlic.
6. Remove ham hocks from broth with tongs and set aside until cool enough to handle.
7. Skim any excess fat from the broth surface using a ladle for a cleaner flavor profile.
8. Add chopped onion to the broth and simmer for 10 minutes until translucent.
9. Stir in minced garlic and ½ tsp red pepper flakes, cooking for 1 minute until fragrant.
10. Shred meat from ham hocks, discarding skin and bones, and return meat to the pot.
11. Add collard greens to the soup in batches, wilting each addition before adding more.
12. Stir in 2 tbsp apple cider vinegar, 1 tsp salt, and ½ tsp black pepper.
13. Simmer uncovered for 45 minutes at 180°F until greens are tender but still vibrant.
14. Taste and adjust seasoning with additional salt if needed before serving.

Earthy collard greens melt into the rich, smoky broth, creating a texture that is both substantial and silken. The ham hocks impart a profound depth that balances beautifully with the bright acidity of vinegar. Serve this soul-warming soup in shallow bowls with crusty bread for dipping, or ladle it over creamy stone-ground grits for a truly decadent presentation.

Spicy Black Bean and Ham Hock Soup

Yielded from the humble union of smoky pork and earthy legumes, this soul-warming soup transforms simple ingredients into a deeply satisfying bowl. The gentle heat builds with each spoonful, while the ham hock imparts a rich, savory depth that comforts from within. Perfect for crisp autumn evenings, it’s a recipe that honors tradition while delivering bold, modern flavor.

Ingredients

• Ham hock – 1 (about 2 lbs)
• Black beans – 2 cups dried
• Yellow onion – 1 large, diced
• Garlic – 4 cloves, minced
• Chipotle in adobo – 2 tbsp minced
• Chicken broth – 8 cups
• Bay leaves – 2
• Cumin – 1 tsp
• Salt – 1½ tsp
• Black pepper – ½ tsp
• Fresh cilantro – ¼ cup chopped
• Lime – 1, cut into wedges

Instructions

1. Rinse 2 cups dried black beans under cold water and discard any debris.
2. Place ham hock in a large Dutch oven and cover with 8 cups cold water.
3. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes.
4. Drain and rinse the ham hock to remove excess salt.
5. Return ham hock to the pot and add rinsed black beans, 8 cups chicken broth, diced onion, minced garlic, 2 tbsp chipotle in adobo, 2 bay leaves, and 1 tsp cumin.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 2½ hours until beans are tender and ham easily pulls from the bone.
7. Remove ham hock and let cool until safe to handle, about 15 minutes.
8. Shred all meat from the bone, discarding skin and fat, and return meat to the pot.
9. Stir in 1½ tsp salt and ½ tsp black pepper, then simmer uncovered for 20 minutes until slightly thickened.
10. Remove bay leaves and stir in ¼ cup chopped cilantro.

Deeply layered and richly textured, the creamy beans contrast beautifully with the shredded ham, while the chipotle provides a smoky warmth that lingers pleasantly. Serve this substantial soup with warm cornbread for dipping, or top with avocado slices and a squeeze of fresh lime to brighten the robust flavors.

Cabbage and Ham Hock Vegetable Soup

Unfolding with layers of rustic charm, this cabbage and ham hock vegetable soup transforms humble ingredients into a deeply satisfying bowl that warms both kitchen and soul. Rich, smoky broth embraces tender vegetables in a comforting embrace perfect for crisp autumn evenings.

Ingredients

• Ham hocks – 2 pieces
• Water – 8 cups
• Yellow onion – 1 large, chopped
• Carrots – 3 medium, sliced
• Celery – 3 stalks, chopped
• Green cabbage – ½ head, chopped
• Bay leaves – 2
• Black peppercorns – 1 tsp
• Salt – 1 tsp

Instructions

1. Place ham hocks in a large stockpot with 8 cups cold water.
2. Bring to a boil over high heat, then reduce to a gentle simmer.
3. Skim off any foam that rises to the surface during the first 15 minutes of simmering.
4. Add chopped onion, sliced carrots, and chopped celery to the pot.
5. Drop in bay leaves and black peppercorns.
6. Simmer uncovered for 1 hour and 30 minutes, maintaining a steady bubble.
7. Remove ham hocks with tongs and transfer to a cutting board to cool slightly.
8. While ham hocks cool, add chopped cabbage to the simmering broth.
9. Cook cabbage for 20 minutes until tender but still vibrant.
10. Once ham hocks are cool enough to handle, shred the meat from the bones using two forks.
11. Discard bones, skin, and excess fat from the ham hocks.
12. Return shredded ham to the pot.
13. Stir in 1 teaspoon salt.
14. Simmer for 5 more minutes to allow flavors to meld.
15. Remove bay leaves before serving.

Zestfully textured with silken cabbage leaves and substantial ham shreds, this soup delivers profound smoky depth balanced by the sweet earthiness of root vegetables. Consider serving it alongside crusty artisan bread for dipping, or garnish with fresh parsley to brighten the rich broth.

Slow-Cooked Ham Hock and Barley Soup

Savor the rich, comforting embrace of this slow-cooked ham hock and barley soup, where humble ingredients transform into an elegant, soul-warming bowl. Simmered patiently for hours, the broth develops profound depth while the barley swells to tender perfection. This is cold-weather cooking at its most refined—a testament to how time and simplicity can create extraordinary flavor.

Ingredients

Ham hocks – 2 pounds
Pearl barley – 1 cup
Yellow onion – 1 large
Carrots – 2 medium
Celery stalks – 2
Garlic cloves – 4
Bay leaves – 2
Black peppercorns – 1 tbsp
Water – 8 cups
Salt – 1 tsp

Instructions

1. Place ham hocks in a large Dutch oven and cover with 8 cups cold water.
2. Bring to a boil over high heat, then immediately reduce to a gentle simmer.
3. Skim off any foam that rises to the surface during the first 15 minutes of cooking.
4. Add bay leaves and black peppercorns to the pot.
5. Simmer uncovered for 2 hours, maintaining a steady bubble that barely breaks the surface.
6. While soup simmers, dice onion, carrots, and celery into ½-inch pieces.
7. Mince garlic cloves finely.
8. After 2 hours, remove ham hocks with tongs and set aside to cool slightly.
9. Add diced onion, carrots, celery, and minced garlic to the broth.
10. Stir in 1 cup pearl barley and 1 teaspoon salt.
11. Return to a simmer and cook for 45 minutes, stirring occasionally to prevent sticking.
12. When ham hocks are cool enough to handle, remove meat from bones and shred into bite-sized pieces.
13. Discard bones, skin, and excess fat.
14. Return shredded ham to the pot during the last 10 minutes of cooking.
15. Cook until barley is tender but still slightly chewy and vegetables are soft.
16. Remove bay leaves before serving.
During the final simmer, the barley releases its starches to create a naturally creamy broth that needs no thickeners. The shredded ham provides savory pockets throughout, while the vegetables maintain just enough texture to contrast the silky barley. For an elegant presentation, garnish with fresh thyme and serve in warmed bowls with crusty artisanal bread for dipping.

Rich and Thick Ham Hock and Corn Chowder

Beneath autumn’s crisp embrace, few comforts rival the soul-warming richness of a meticulously crafted chowder. This ham hock and corn version melds smoky depth with sweet kernels in a velvety, substantial broth that feels both rustic and refined. Each spoonful delivers the kind of hearty satisfaction that turns simple suppers into cherished meals.

Ingredients

Ham hocks – 2 large
Yellow onion – 1 medium, diced
All-purpose flour – ¼ cup
Whole milk – 4 cups
Frozen corn – 3 cups
Heavy cream – 1 cup
Unsalted butter – 3 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Place ham hocks in a large Dutch oven and cover with 8 cups of cold water.
2. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 2 hours until meat easily pulls from the bone.
3. Remove ham hocks from broth and set aside until cool enough to handle, reserving all cooking liquid.
4. Shred all meat from the bones, discarding skin and fat, and return meat to the broth.
5. Melt butter in a separate large pot over medium heat until foaming subsides.
6. Add diced onion and cook for 6-8 minutes until translucent and fragrant.
7. Sprinkle flour over onions and cook while stirring constantly for 2 minutes to form a pale golden roux.
8. Gradually whisk in 4 cups of the reserved ham broth until completely smooth.
9. Stir in whole milk and bring to a gentle simmer, stirring frequently to prevent scorching.
10. Add frozen corn and shredded ham, then simmer for 15 minutes until corn is tender and broth has thickened slightly.
11. Stir in heavy cream and season with salt and pepper, then heat through for 5 minutes without boiling.
12. Ladle into warm bowls and serve immediately.

Nothing compares to the luxurious texture of this chowder, where the cream base clings to sweet corn kernels and tender ham shreds in perfect harmony. The smoky undertones from the long-simmered hocks create a sophisticated depth that elevates this beyond ordinary soups. For an elegant presentation, garnish with fresh chive blossoms or serve in hollowed sourdough boules to soak up every last drop.

Traditional German Ham Hock and Sauerkraut Soup

Venerable and deeply comforting, this traditional German ham hock and sauerkraut soup embodies rustic European elegance with its harmonious blend of smoky, tangy, and savory notes that have warmed generations. The slow-simmered ham hock yields tender, falling-off-the-bone meat while infusing the broth with rich, porky depth that perfectly balances the bright acidity of fermented cabbage. This soul-satisfying one-pot wonder transforms humble ingredients into an extraordinary culinary experience that feels both timeless and utterly contemporary.

Ingredients

Ham hock – 1 large (about 2-3 lbs)
Sauerkraut – 4 cups
Yellow onion – 1 medium, diced
Carrots – 2 medium, sliced
Potatoes – 3 medium, cubed
Chicken broth – 8 cups
Bay leaves – 2
Black peppercorns – 1 tsp

Instructions

1. Place the ham hock in a large stockpot and cover completely with 8 cups of cold chicken broth.
2. Bring the broth to a rolling boil over high heat, then immediately reduce to a gentle simmer.
3. Skim off any foam that rises to the surface during the first 10 minutes of cooking using a fine-mesh skimmer.
4. Add 2 bay leaves and 1 teaspoon black peppercorns to the pot.
5. Simmer the ham hock uncovered for 2 hours, maintaining a steady bubble where small bubbles break the surface occasionally.
6. Remove the ham hock from the broth using tongs and transfer to a cutting board to cool for 15 minutes until handleable.
7. While the ham hock cools, add 1 diced yellow onion, 2 sliced carrots, and 3 cubed potatoes to the simmering broth.
8. Cook the vegetables for 20 minutes until the potatoes are fork-tender but not falling apart.
9. Shred the ham meat from the bone using two forks, discarding the skin, fat, and bone.
10. Return the shredded ham to the pot along with 4 cups of sauerkraut including its liquid.
11. Simmer for an additional 15 minutes to allow the flavors to meld completely.
12. Remove and discard the bay leaves before serving.

Nourishing and complex, this soup achieves a remarkable textural balance between the meltingly tender ham, firm-yet-yielding vegetables, and pleasantly toothsome sauerkraut. The broth carries layers of smoky pork essence brightened by the sauerkraut’s tangy fermentation notes, creating a deeply satisfying umami experience. For an authentic German presentation, serve in wide, shallow bowls with a dollop of whole-grain mustard on the side and thick slices of dark rye bread for dipping into the flavorful liquid.

Classic Ham Hock, White Bean, and Kale Soup

A soulful bowl of Classic Ham Hock, White Bean, and Kale Soup offers the perfect balance of rustic comfort and refined elegance, with tender beans, smoky ham, and vibrant greens melding in a deeply flavorful broth. As autumn’s crisp air settles in, this nourishing soup becomes a cherished centerpiece for cozy gatherings and quiet evenings alike. Each spoonful delivers both warmth and sophistication, making it an ideal choice for those seeking culinary comfort without compromise.

Ingredients

Ham hocks – 2 large
White beans – 2 cups dried
Kale – 1 bunch
Onion – 1 large
Garlic – 4 cloves
Chicken broth – 8 cups
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse 2 cups of dried white beans under cold running water and drain thoroughly.
2. Heat 2 tablespoons of olive oil in a large stockpot over medium heat until shimmering.
3. Dice 1 large onion and sauté in the heated oil for 5-7 minutes until translucent and fragrant.
4. Mince 4 cloves of garlic and add to the pot, stirring constantly for 1 minute until aromatic but not browned.
5. Place 2 large ham hocks in the pot and pour in 8 cups of chicken broth, ensuring the hocks are fully submerged.
6. Add the rinsed white beans to the broth and bring the mixture to a gentle boil over high heat.
7. Reduce heat to low, cover the pot, and simmer for 2 hours until the beans are tender and the ham hocks are falling apart.
8. Remove the ham hocks from the pot and let them cool on a cutting board for 10 minutes until safe to handle.
9. Shred all meat from the ham hocks using two forks, discarding the bones and skin.
10. Return the shredded ham to the soup and stir to incorporate evenly.
11. Strip the kale leaves from their stems and chop the leaves into 1-inch pieces.
12. Add the chopped kale to the soup and simmer uncovered for 15 minutes until the greens are wilted and tender.
13. Season the soup with 1 teaspoon of salt and ½ teaspoon of black pepper, stirring gently to distribute evenly.
14. Ladle the hot soup into bowls and serve immediately. Perfectly balanced between creamy beans and toothsome greens, this soup offers layers of smoky depth from the ham hocks that meld beautifully with the earthy kale. Present it in shallow bowls to showcase the beautiful contrast between the white beans and dark greens, perhaps with a crusty artisanal bread for dipping into the rich broth.

Rustic French Ham Hock and Leek Soup

Draped in the comforting aromas of French countryside cooking, this soul-warming soup transforms humble ham hocks and delicate leeks into a rich, nourishing broth that feels both rustic and refined. Perfect for crisp autumn evenings, it delivers layers of savory depth with minimal effort, making it an ideal centerpiece for casual gatherings or quiet nights at home.

Ingredients

Ham hocks – 2 lb
Leeks – 3, white and light green parts only
Yellow onion – 1 large
Garlic – 4 cloves
Chicken broth – 8 cups
Dry white wine – 1 cup
Bay leaves – 2
Fresh thyme – 4 sprigs
Heavy cream – ½ cup
Unsalted butter – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse ham hocks under cold water and pat dry with paper towels.
2. Melt butter in a large Dutch oven over medium heat until foaming subsides.
3. Add ham hocks and sear for 4 minutes per side until golden brown crust forms.
4. Transfer ham hocks to a plate, leaving drippings in the pot.
5. Slice leeks lengthwise, rinse thoroughly under running water to remove grit, and chop into ½-inch pieces.
6. Dice onion and mince garlic.
7. Sauté leeks and onion in the pot for 8 minutes until softened but not browned.
8. Add garlic and cook for 1 minute until fragrant.
9. Pour in white wine, scraping bottom of pot with a wooden spoon to release browned bits.
10. Simmer wine for 3 minutes until reduced by half.
11. Return ham hocks to the pot along with any accumulated juices.
12. Add chicken broth, bay leaves, and thyme sprigs.
13. Bring to a boil, then reduce heat to low and cover partially.
14. Simmer for 2 hours 30 minutes until ham hock meat is fork-tender.
15. Remove ham hocks with tongs and set aside until cool enough to handle.
16. Discard bay leaves and thyme stems from the broth.
17. Shred ham meat from bones, discarding skin and fat, and return meat to the pot.
18. Stir in heavy cream and season with salt and pepper.
19. Simmer for 10 minutes without boiling to allow flavors to meld.
20. Ladle into bowls and serve immediately. Garnish with fresh thyme leaves if desired.
Glistening with velvety cream, this soup offers a luxurious texture that contrasts beautifully with the shredded ham’s hearty bite. The leeks melt into silken strands while the ham hock infuses every spoonful with smoky, savory notes that deepen overnight. For an elegant presentation, serve in wide, shallow bowls with crusty baguette slices for dipping into the rich broth.

Smoked Ham Hock and Sweet Potato Bisque

Hearty and sophisticated, this smoked ham hock and sweet potato bisque transforms humble ingredients into an elegant autumnal masterpiece. Rich, smoky depth from the ham hock melds seamlessly with the natural sweetness of roasted potatoes, creating a velvety, comforting bowl that feels both rustic and refined.

Ingredients

• Smoked ham hock – 1 large (about 2 lbs)
• Sweet potatoes – 2 lbs, peeled and cubed
• Heavy cream – 1 cup
• Unsalted butter – 2 tbsp
• Yellow onion – 1 large, diced
• Chicken broth – 6 cups
• Fresh thyme – 3 sprigs
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the smoked ham hock in a large stockpot and add 6 cups of chicken broth.
2. Bring the broth to a boil over high heat, then reduce to a gentle simmer, cover, and cook for 2 hours until the ham hock is fork-tender.
3. Remove the ham hock from the broth and set aside to cool slightly, reserving the broth in the pot.
4. While the ham hock cools, melt 2 tbsp of unsalted butter in a separate large pot over medium heat.
5. Add 1 large diced yellow onion and sauté for 8-10 minutes until translucent and fragrant, stirring occasionally to prevent browning.
6. Add 2 lbs of peeled, cubed sweet potatoes and the reserved broth to the pot with the onions.
7. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 25 minutes until the sweet potatoes are completely soft when pierced with a fork.
8. While the soup simmers, remove the meat from the cooled ham hock, discarding the skin and bone, and shred the meat into small pieces.
9. Carefully transfer the hot soup mixture to a blender, working in batches if necessary, and blend on high for 1-2 minutes until perfectly smooth and velvety.
10. Return the blended soup to the pot and stir in 1 cup of heavy cream, 1 tsp salt, ½ tsp black pepper, and the shredded ham hock meat.
11. Heat the bisque over low heat for 5 minutes, stirring constantly, until warmed through but not boiling.
12. Strip the leaves from 3 sprigs of fresh thyme and stir them into the bisque just before serving.

Decadently smooth with a luxurious texture that coats the spoon, this bisque delivers a beautiful balance of smoky, savory ham against the sweet potato’s earthy sweetness. For an elegant presentation, garnish with a drizzle of cream and fresh thyme sprigs, or serve alongside crusty artisanal bread for dipping into its rich depths.

Savory Ham Hock and Wild Rice Pottage

Crafted with humble ingredients transformed through patient simmering, this pottage elevates the rustic combination of smoked ham hock and nutty wild rice into an elegant, soul-warming dish perfect for crisp autumn evenings. The slow melding of flavors creates a deeply satisfying meal that honors traditional cooking methods while delivering sophisticated comfort in every spoonful.

Ingredients

Ham hock – 1 large
Wild rice – 1 cup
Yellow onion – 1 medium, diced
Carrots – 2 medium, chopped
Celery – 2 stalks, chopped
Chicken broth – 6 cups
Bay leaves – 2
Black pepper – ½ tsp
Salt – 1 tsp

Instructions

1. Place the ham hock in a large Dutch oven and cover with 6 cups of cold water.
2. Bring the water to a boil over high heat, then reduce to a gentle simmer at 200°F.
3. Simmer the ham hock for 2 hours until the meat easily pulls away from the bone.
4. Remove the ham hock from the pot and set aside to cool for 15 minutes.
5. While the ham hock cools, skim any foam from the surface of the cooking liquid using a fine mesh skimmer.
6. Shred the ham meat from the bone, discarding the skin and fat.
7. Return the shredded ham to the pot with the cooking liquid.
8. Add the diced onion, chopped carrots, and chopped celery to the pot.
9. Pour in 6 cups of chicken broth and add 2 bay leaves.
10. Bring the mixture to a boil over medium-high heat, then reduce to a simmer at 180°F.
11. Rinse 1 cup of wild rice under cold water until the water runs clear to remove excess starch.
12. Stir the rinsed wild rice into the simmering pottage.
13. Cover the pot and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
14. Season with 1 teaspoon of salt and ½ teaspoon of black pepper after 30 minutes of cooking.
15. Continue simmering uncovered for the final 15 minutes to allow the liquid to reduce slightly.
16. Remove the bay leaves and discard them before serving.
17. Ladle the pottage into bowls and serve immediately. Buttery in texture with the wild rice providing delightful chewiness, this pottage delivers layers of smoky depth from the ham hock balanced by the earthy sweetness of root vegetables. Consider garnishing with fresh thyme or serving alongside crusty artisan bread to soak up every last drop of the rich, savory broth.

Creamy Mushroom and Ham Hock Soup

Rich, earthy flavors meld beautifully in this comforting soup, where tender ham hock lends its smoky depth to a velvety mushroom base. As autumn leaves begin to turn, this elegant yet approachable dish offers warmth and sophistication in every spoonful. Perfect for cozy evenings, it transforms humble ingredients into something truly extraordinary.

Ingredients

• Ham hock – 1 lb
• Cremini mushrooms – 8 oz
• Yellow onion – 1 medium
• Heavy cream – 1 cup
• Chicken broth – 4 cups
• Unsalted butter – 2 tbsp
• All-purpose flour – 2 tbsp
• Fresh thyme – 2 sprigs
• Black pepper – ½ tsp

Instructions

1. Place ham hock in a large pot with chicken broth and bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 2 hours until meat is fork-tender and easily pulls away from the bone.
3. Remove ham hock from broth and set aside to cool, reserving all cooking liquid in the pot.
4. Once cool enough to handle, shred all meat from the bone, discarding skin and fat.
5. Melt butter in a Dutch oven over medium heat until foaming subsides.
6. Dice onion and sauté in butter for 5 minutes until translucent and fragrant.
7. Slice mushrooms ¼-inch thick and add to pot, cooking for 8 minutes until browned and moisture has evaporated.
8. Sprinkle flour over mushrooms and cook for 1 minute while stirring constantly to form a roux.
9. Gradually whisk in reserved ham broth until smooth and incorporated.
10. Add shredded ham, thyme sprigs, and black pepper to the soup.
11. Simmer uncovered for 20 minutes, stirring occasionally, until slightly thickened.
12. Remove thyme sprigs and stir in heavy cream until fully combined.
13. Heat for 3 more minutes until warmed through but not boiling.

Silken and substantial, this soup delivers layers of umami from the slow-cooked ham hock against the earthy mushroom backdrop. The cream adds luxurious body without overwhelming the delicate balance of flavors. For an elegant presentation, garnish with crispy fried shallots or serve alongside crusty artisanal bread for dipping.

Carrot and Ham Hock Soup with Fresh Thyme

Kindly simmered to perfection, this soul-warming soup transforms humble carrots and smoky ham hock into an elegant, thyme-scented masterpiece that comforts on the chilliest of evenings. The slow melding of flavors creates a rich, velvety broth that feels both rustic and refined, perfect for a cozy dinner party or a quiet night in. Each spoonful delivers the deep, savory essence of ham balanced by the natural sweetness of carrots and the aromatic lift of fresh herbs.

Ingredients

• Ham hock – 1 (about 2 lbs)
• Carrots – 1 lb, peeled and chopped
• Yellow onion – 1 large, chopped
• Fresh thyme – 3 sprigs
• Water – 8 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the ham hock in a large stockpot and add 8 cups of water.
2. Bring the water to a boil over high heat, then reduce to a gentle simmer.
3. Simmer the ham hock uncovered for 2 hours, skimming off any foam that rises to the surface with a slotted spoon.
4. Remove the ham hock from the pot using tongs and set it aside on a cutting board until cool enough to handle.
5. While the ham hock cools, add the chopped carrots and onion to the broth.
6. Simmer the vegetables for 30 minutes, or until the carrots are tender when pierced with a fork.
7. Once the ham hock is cool, remove the meat from the bone, discarding the skin and bone.
8. Shred the ham meat into bite-sized pieces using two forks.
9. Return the shredded ham to the pot with the vegetables and broth.
10. Add the fresh thyme sprigs, 1 teaspoon of salt, and ½ teaspoon of black pepper.
11. Simmer for an additional 15 minutes to allow the flavors to meld.
12. Remove and discard the thyme sprigs before serving.

Silky and substantial, this soup boasts a velvety texture from the long-simmered carrots and a profound, smoky depth from the ham hock. Serve it in shallow bowls with a crusty baguette for dipping, or garnish with a drizzle of extra virgin olive oil and additional fresh thyme leaves to elevate its rustic elegance.

Autumn Harvest Ham Hock and Pumpkin Soup

On crisp autumn evenings, when golden leaves dance in the breeze, nothing comforts quite like a bowl of rich, savory soup that marries the earthy sweetness of pumpkin with the smoky depth of ham hock. Our Autumn Harvest Ham Hock and Pumpkin Soup transforms humble ingredients into an elegant, soul-warming dish perfect for chilly nights. This recipe celebrates the season’s bounty with a sophisticated blend of flavors that will become a staple in your fall repertoire.

Ingredients

Ham hock – 1 large
Pumpkin – 4 cups, cubed
Onion – 1 large, chopped
Garlic – 3 cloves, minced
Chicken broth – 6 cups
Heavy cream – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh thyme – 2 sprigs

Instructions

1. Preheat your oven to 375°F.2. Place the ham hock in a large roasting pan and roast for 45 minutes until the skin is crispy and golden brown.3. While the ham hock roasts, heat olive oil in a large stockpot over medium heat.4. Add chopped onion and cook for 5-7 minutes until translucent and fragrant.5. Stir in minced garlic and cook for 1 minute until aromatic but not browned.6. Add cubed pumpkin to the pot and cook for 8 minutes, stirring occasionally, until slightly softened.7. Pour in chicken broth and add the fresh thyme sprigs.8. Once the ham hock is finished roasting, carefully remove it from the oven and add it to the stockpot.9. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour and 15 minutes.10. Remove the ham hock from the pot and let it cool until safe to handle, about 15 minutes.11. While the ham hock cools, use an immersion blender to puree the soup until completely smooth.12. Shred the meat from the ham hock, discarding the bone and skin, and return the meat to the soup.13. Stir in heavy cream and season with salt and black pepper.14. Simmer for an additional 10 minutes to allow flavors to meld.15. Ladle the soup into bowls and serve immediately. A final swirl of cream or sprinkle of fresh thyme makes for an elegant presentation. As you savor this soup, notice how the velvety pumpkin puree creates a luxurious base that perfectly complements the tender, smoky ham hock. The subtle sweetness of autumn squash balances the rich, savory notes, while the cream adds a delicate silkiness that coats the palate. For a stunning presentation, garnish with crispy fried sage leaves or serve in hollowed-out mini pumpkins at your next fall gathering.

Hearty Chickpea and Ham Hock Stew

Elegant yet deeply comforting, this hearty chickpea and ham hock stew transforms humble ingredients into a soul-warming masterpiece. As autumn’s crisp air settles in, there’s nothing quite like the rich, savory aroma that fills your kitchen while this stew simmers to perfection. Each spoonful delivers layers of flavor that speak to both rustic tradition and refined culinary artistry.

Ingredients

Ham hocks – 2 lbs
Olive oil – 2 tbsp
Yellow onion – 1 large, diced
Carrots – 3 medium, chopped
Garlic – 4 cloves, minced
Dried chickpeas – 2 cups
Chicken broth – 8 cups
Bay leaves – 2
Fresh thyme – 4 sprigs
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Rinse the dried chickpeas under cold water and soak them in a large bowl with 6 cups of water for 8 hours or overnight.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Pat ham hocks dry with paper towels and sear them in the hot oil, turning every 2 minutes until all sides develop a deep golden-brown crust.
4. Transfer the seared ham hocks to a plate and reduce heat to medium.
5. Add diced onion and chopped carrots to the same pot, sautéing for 6-8 minutes until onions become translucent and carrots begin to soften.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Drain the soaked chickpeas and add them to the pot along with the seared ham hocks.
8. Pour in chicken broth, ensuring it covers all ingredients by at least 1 inch.
9. Add bay leaves and fresh thyme sprigs, then bring the mixture to a gentle boil.
10. Reduce heat to low, cover the pot, and simmer for 2.5 hours, stirring occasionally.
11. After 2.5 hours, check if the ham hock meat pulls away easily from the bone and chickpeas are tender.
12. Remove the ham hocks from the pot and let them cool until safe to handle, about 10 minutes.
13. Shred the ham meat from the bones, discarding the skin, bones, and any excess fat.
14. Return the shredded ham to the stew and stir to combine.
15. Season with salt and black pepper, then simmer uncovered for 15 minutes to allow flavors to meld.
16. Remove bay leaves and thyme sprigs before serving.
A velvety broth envelops the tender chickpeas and succulent ham, creating a stew that’s both substantial and refined. The slow-cooked ham hocks impart a smoky depth that perfectly complements the earthy chickpeas, while the vegetables melt into the background, providing subtle sweetness. Serve this elegant comfort in shallow bowls with crusty artisan bread for dipping, or ladle it over creamy polenta for a truly memorable autumn meal.

Conclusion

Brimming with comfort and flavor, this collection of 31 ham hock soups offers endless inspiration for cozy meals. We hope you find your new family favorite among these savory bowls! Don’t forget to share which recipe you loved most in the comments below and pin this roundup to your Pinterest boards for easy reference.