Christmas Leftover Ham Soup Recipe

The best thing about a joint of roast ham is the leftovers, and this leftover ham soup is one of the simplest and most flavorful ways to use them. It adapts easily to whatever vegetables you have on hand and makes a light, healthy meal.

We love a roast ham at Christmas because it produces so many useful leftovers. This leftover ham soup is a terrific way to use up a joint of gammon or thick-cut roast ham. It also makes good use of whatever vegetables are sitting in your fridge.

After the indulgence of the holidays I often crave something lighter and more vegetable-forward. This soup answers that need: it’s hearty, full of veg, low in fuss and still comforting. It’s the kind of bowl that leaves room for a little dessert if you can’t resist one.

What ingredients do you need for this ham soup?

To make this soup with leftover gammon or roast ham you will need:

• Onion – red or brown, diced
• Vegetables – celery, carrot, courgette (zucchini) and red pepper, all diced. Swap or add any vegetables you need to use up; roasted vegetables work well too.
• Tomato purée – adds depth and a rich tomato base
• Oregano – dried is convenient, but fresh oregano, thyme, basil or mixed herbs are good alternatives
• Black pepper – adjust to taste
• Balsamic vinegar – a splash brightens and balances the tomatoes
• Tinned tomatoes – use chopped tomatoes or passata if you prefer a smoother texture
• Leftover ham or gammon – thick, chunky pieces or cubed roast ham give the best texture (avoid thin supermarket sliced ham if possible)

How to make this leftover ham soup

This recipe is straightforward and cooks on the hob. Start by softening the onion and celery in a little oil for about five minutes. Add the remaining vegetables, the tomato purée, dried oregano and a pinch of black pepper. Pour in the tinned tomatoes and use the empty tomato tin to add the equivalent amount of water to the pot so you keep the tomato flavour.

Bring the soup to a gentle simmer and cook for about 15 minutes, until the vegetables are tender. Add the chopped ham and simmer for another five minutes to heat through and allow flavours to meld. Taste and adjust seasoning, adding a little more black pepper or a splash more balsamic if needed. Serve on its own or with crusty bread for dipping.

Can you make it in the slow cooker?

Yes. For a set-and-forget option, add all ingredients except the ham into the slow cooker and cook on high for 2 hours or low for 4 hours. Add the chopped ham for the final 20–30 minutes to warm through so it stays tender and not overcooked.

Can you adapt this ham soup?

Absolutely. This is an ideal recipe for using up odds and ends of vegetables. Sweetcorn, peas or green beans work well, and leftover roasted root vegetables give a deeper flavour. If you like heat, add a chopped chilli or a teaspoon of mustard for a tangy kick. You can also replace the ham with leftover roast chicken or turkey with equally good results.

How long can you keep this leftover gammon soup?

Store the soup in the fridge for up to three days. If you won’t finish it within that time, cool it quickly and freeze portions for up to three months. Defrost overnight in the fridge and reheat thoroughly before serving.

If you like recipes that make enough for two meals, this soup is ideal: it reheats beautifully and often tastes even better the next day as the flavours develop.

More ways to use leftover roast ham

This leftover ham soup is a favourite leftovers solution, but ham is versatile. It pairs well with eggs and cheese, and works in rich, creamy dishes such as quiches or gratins. Try it in a ham-and-cheese toasted sandwich, in a pasta bake, or diced into an omelette for a quick lunch.

Are you looking for more soup recipes?

If you enjoy easy homemade soups, try varying this template with different bases: swap tomatoes for a creamy squash purée, add lentils and sausage for extra protein, or keep it vegan by omitting the ham and adding more beans and pulses.

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