Mrs. Clay’s Day-After-Christmas Ham Broth

A quiet kitchen tradition for using what’s already been given

❤️ Why This Post Exists

The day after Christmas is one of my favorite days of the year.

The house is quieter.
The table is cleared.
The rush has passed, and what remains is the gentle work of caring for what’s left.

After the ham is sliced and tucked away for sandwiches and suppers, I’m always left holding the bone — warm, fragrant, and full of possibility. It feels almost wrong to toss it aside when there’s still so much goodness waiting to be drawn out.

Making broth on the day after Christmas feels like an act of stewardship. A way of honoring the meal we shared, stretching it just a little farther, and preparing something nourishing for the days ahead when life returns to its normal pace.

This is not a rushed process.
It’s a slow simmer, often overnight, filling the kitchen with the quiet comfort of something being made with care.

🍲 Why Ham Broth Is Different

Ham broth isn’t delicate like chicken stock.
It’s deeper. Richer. More grounding.

Because spiral hams are cured, the broth already carries seasoning — which is why I always hold off on adding salt. Instead, I let the bone, time, and a few gentle aromatics do the work.

This broth becomes the backbone of:

Bean soups
Greens
Potato dishes
Rice and grains
Winter soups that need warmth, not fuss

🥄 Step-by-Step with Mrs. Clay

1️⃣ Prepare the bone

After carving off as much usable meat as possible, place the ham bone into a large stockpot or roaster oven. If it fits, cracking the bone in half helps release more collagen and flavor.

2️⃣ Add vegetable scraps

I keep freezer bags of vegetable scraps just for broth. Add what you have:

Onion ends and skins
Carrot peels and ends
Celery ends
Parsley stems

Avoid:

Broccoli or cabbage scraps
Potato peels
Strong herbs

These scraps add body and aroma without overpowering the ham.

3️⃣ Add water (this matters)

Cover the bone and vegetables with water by about 2 inches only.
Do not fill the pot or roaster completely at the start.

You can always add water later — you can’t take richness back once it’s gone.

4️⃣ Gentle seasoning (no salt yet)

Add:

1–2 bay leaves
½ teaspoon whole black peppercorns
A small pinch of thyme

That’s all.

5️⃣ Slow simmer

Set:

Stockpot: very low simmer
Roaster oven: 190–205°F

Let the broth simmer 8–12 hours, preferably overnight.
You want gentle movement, not a rolling boil.

6️⃣ Morning check

Taste the broth before straining.

At this point you decide:

Is it rich enough? → strain and stop
Is it stronger than needed? → dilute after straining
Is it salty? → dilute or blend later when cooking

This step gives you control.

7️⃣ Strain and chill

Remove the bone and vegetables and strain the broth.

Refrigerate until cold, then skim off excess fat from the surface.
This is especially important if you plan to can the broth.

🌸 Mrs. Clay’s Tip

Ham broth is best left unsalted until it’s used in a recipe.
Because the ham is cured, seasoning later keeps the broth flexible and prevents it from becoming too salty during storage or cooking.

From My Recipe Box to Yours

There’s something comforting about knowing that one holiday meal can quietly become many more.

This broth is made in the stillness after the celebration — when the dishes are done, the decorations glow softly, and the kitchen returns to its steady rhythm.

It’s not flashy cooking.
It’s the kind that sustains.