The best thing about a joint of ham is all the leftovers and this leftover ham soup is undoubtedly one of the easiest and tastiest recipes to make with it. It's easy to adapt and perfect for a light healthy meal.
We love a joint of roast ham at Christmas. It's so good for easy meals as there are usually loads of leftovers and so much you can make with them. This leftover ham soup makes a great meal and is perfect for using up leftover gammon as well as for using up whatever vegetables you have left. I made this soup with the leftovers from this maple and mustard glazed ham.
Inevitably at Christmas I start to feel like I've overindulged. There comes a point when I look at all the sweets, cakes and chocolate and I don't want any of them. I crave healthy food and vegetables and even though I love sweet Christmas treats, I do sometimes feel the need for a little healthy boost in the middle of all the indulgence.
If that sounds familiar then this leftover gammon soup is perfect. It's hearty, healthy and full of vegetables. And if you can't resist the sweet treats then it'll leave you with plenty of room for dessert too!
What ingredients do you need for this ham soup?
To make this soup with leftover gammon or ham you'll need:
- Onion - A red or a brown onion is fine
- Vegetables: celery, carrot, courgette, red pepper - Feel free to vary these vegetables depening on what you have. These ones go brilliantly in a tomato based soup but you can add leftover roasted vegetables instead.
- Tomato puree - This adds extra flavour and depth to the soup.
- Oregano - I use dried oregano but use fresh if you have it. As an alternative you could use thyme or basil or mixed herbs.
- Black pepper - This goes in almost all soups I make!
- Balsamic vinegar - This adds a touch of sweet and sourness and goes brilliantly with the tomatoes
- Tinned tomatoes - Feel free to use passata instead.
- Leftover ham or gammon - This soup is not the same if you make it with supermarket sliced ham! I like to use thick chunky pieces of ham.
How to make this leftover ham soup
This is a very simple soup to make and is cooked in a saucepan on the hob. Just cook down the vegetables in a little oil and then add everything else and simmer till it's piping hot.
Can you make it in the slow cooker?
Yes, this is a great recipe to make in the slow cooker. Just put everything in and leave it to simmer for a couple of hours on high or four hours on low.
Can you adapt this ham soup?
There are lots of ways you can adapt this easy Christmas leftovers recipe. You can use different vegetables. I used the vegetables I had in the fridge and wanted to use up. Just do the same. Beans, peas and sweetcorn all go well in this soup. I also like to spice it up a little by adding a chopped chilli pepper to give it a bit of a kick!
You can even use a different meat altogether. Leftover turkey or chicken also taste great in this soup.
How long can you keep this leftover gammon soup?
This leftover ham soup keeps well for at least three days in the fridge. If you think you won't eat it all then freeze some of it as soon as it has cooled. It will then keep for three months in the freezer. Defrost and then reheat thoroughly before eating.
If you follow my blog, you'll know I love meals that make enough for two (or more!) meals. If that's the type of cooking you also like then do check out my Cook Once Eat Twice recipe collection. You'll find loads of meal planning inspiration!
More ways to use leftover roast ham
I do believe this leftover ham soup is the ultimate leftovers recipe. It's made with leftover gammon and if you make a big batch, you'll have enough soup for leftovers the next day too! That is what I love about it.
Of course, there are loads of other ways to use up a joint of gammon. It goes brilliantly with eggs and cheese and in rich creamy dishes. I love it in a cheesy quiche or in toasted ham and cheese sandwiches.
Are you looking for more soup recipes?
Why not check out my recipe collection of easy homemade soups? Or how about one of these easy soups?
Leftover Ham Soup
- 1 red onion diced
- 1 stick celery diced
- 1 carrot diced
- 1 courgette diced
- 1 red pepper diced
- 1 tbsp tomato puree
- 1 tsp dried oregano
- Pinch black pepper
- 1 tbsp balsamic vinegar
- 400 g tinned tomatoes
- 200 g leftover thickly sliced ham, cubed
- Heat a little oil in a saucepan and fry the onion and celery gently for about 5 minutes.
- Add all the other ingredients except the ham. After emptying in the tomatoes, fill the empty tin with water and add it to the saucepan.
- Simmer for 15 minutes
- Add the chopped ham and continue to simmer for another 5 minutes.
- Serve on it's own or with crusty bread.