1 leftover hambone

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, diced

2 carrots, peeled and diced

1 russet potato, peeled and diced

1 cup canned white kidney beans, drained and rinsed

3/4 cup frozen corn kernels

3/4 teaspoon fresh thyme leaves

2 bay leaves

Kosher salt and freshly ground black pepper, to taste

1 1/2 cups leftover diced ham


Place leftover hambone in a large stockpot or Dutch oven and add enough water to cover the bone halfway, about 6-7 cups. Bring to a boil; reduce heat and simmer until very fragrant, about 30 minutes to 1 hour; set aside ham stock and discard hambone.

Heat olive oil in the large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent, about 2-3 minutes.

Stir in ham stock, beans, corn, thyme and bay leaves; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham until heated through, about 1-2 minutes.

Serve immediately.