Ham bone
A cured ham bone used to flavour stocks, soups and pulses. Remove the bone before serving.
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.
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.
Recipes with ham bone
Chickpeas with pak choi and pork fatback
Chickpeas simmered with vegetables and pork fatback, served with ginger and coriander pak choi.
View Recipe →Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →
