Depending on exactly where it's been cut, the ham bone usually consists of one or two long leg bones with a few smaller bones at the joints. There's quite a bit of meat on those bones! I usually get between 1 1/2 cups and 2 cups off one ham bone, plus the bone itself gives the soup a silky, rich consistency.
You may have to do a bit of searching before you find them at your grocery store. Sometimes they're in the butcher's case, other times they're wedged onto a far shelf of the refrigerated section. They're not a super-fancy item only found at gourmet grocery stores—I buy mine at the local Safeway. If you can't find them, just ask.
Both fresh and smoked ham bones need to be cooked thoroughly before eating and do best when simmered slowly for hours in a pot of soup. Just settle the entire whole ham bone into the middle of the pot and let it cook. Once the meat becomes so tender that it falls off the bone, scoop out the big pieces, shred them, and return them to the pot. (Also, discard the bones!)
If you can't find ham bones, look for ham hocks. These tend to have less meat than the ham bones, but work just as well for adding flavor and richness. Smoked turkey legs are another good, low-cost substitute.
Some Favorite Recipes for Cooking Ham Bones:
Do you ever cook with ham bones? What are your favorite recipes?
(Image: Emma Christensen)