Ham bone

Ham bone is the bone remaining after using the edible parts of the ham, commonly used in cooking to add a deep and characteristic flavor to broths, soups, and stews. It is a highly valued ingredient for its ability to enrich preparations with a delicious aroma and a natural salty touch.

This ingredient originates from Spanish culinary tradition, especially in regions where cured ham is a star product, such as Jabugo or Guijuelo. The ham bone is part of the artisanal process of Iberian and Serrano ham and is utilized in various Mediterranean recipes to maximize the use of the ham.

Properties: In addition to providing flavor, the ham bone contains collagen and minerals that, when boiled, enrich broths with nutrients beneficial to health, such as calcium and phosphorus. Its use extends and enhances the umami flavor, making dishes more tasty and nutritious.

In different Latin American countries, the ham bone may also be known as pork bone or soup bone, terms used to refer to similar bones used for making broths. However, the specificity of the bone with cured ham flavor is more common in Spanish cuisine.