Practical ingredient guide
Ham bone
A cured ham bone used to flavour stocks, soups and pulses. Remove the bone before serving.
Meat
All year round
Traditional
What it offers and why to use it
A cured ham bone used to flavour stocks, soups and pulses. Remove the bone before serving. Simmer in liquid, then remove the bone and any fragments. Taste before adding salt.
Flavour profile
Deep cured-pork flavour with a potentially high salt contribution.
From shopping to cooking
Choose
Choose a bone sold for cooking, without rancid odours; check its use-by date.
Store
Follow the supplier’s storage instructions and keep securely wrapped.
Prepare
Simmer in liquid, then remove the bone and any fragments. Taste before adding salt.
How to make the most of it
Good pairings
White beans, chickpeas, vegetables and stock.
How to substitute it
Cured ham or a suitable stock can add savoury depth; adjust salt.
From ingredient to plate
View all recipes →
Recipes with ham bone
Chickpea stew with pork belly and chorizo
Easy Includes 8 h soaking
Chickpeas with pak choi and pork fatback
Gluten-free Includes 12 h soakingIs any information missing? You can report a nutrition or practical correction.
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