Ham and Dumplings
Ham and Dumplings is a cozy, old-school way to stretch the leftovers from a big ham dinner into something everyone actually wants to eat again. Soft, fluffy dumplings simmer right in a savory ham broth, the kind of meal that feels familiar in the best way. It’s the sort of soup grandma would have made without a recipe card, just by feel.
Ham and dumplings is pure comfort food. The broth is simple and savory, filled with tender bits of ham and vegetables, while the dumplings cook up light and pillowy right on top.
What You Need To Make Ham and Dumplings
If you have leftover ham, this is one of the best ways to use it up without repeating the same dinner. It turns scraps into a full meal and makes the ham feel new again. If you want another leftover idea, a Ham and Swiss croissant bake is also a great option.
- Butter or oil
- Onion
- Carrot
- Celery
- Water
- Italian seasoning
- Garlic powder
- Onion powder
- Bay leaf
- Ham bone
- Smoke flavoring
- Chopped leftover ham
- Salt
- Black pepper
- All-purpose flour
- Baking powder
- Milk
- Oil
For the ham choose a ham that isn’t heavily sweetened or glazed. Very sweet glazed hams, like my cranberry orange glazed ham, can make the soup taste oddly sweet, which didn’t work for our family. A smoked ham gives the best flavor in the soup because we’re also adding a smoke flavoring as well.
Add a frozen pepper medley for extra flavor and color. You can also stir in other vegetables you like in ham soup. Chopped kale can be added about halfway through the cooking process since it holds its texture.
Tips On Making The Best Soft Fluffy Dumplings
Even if you read all my tips, follow them to a t, you’re bound to mess up making dumplings, I still mess them up! It’s the reason things like bisquick are so popular, dumplings can be tricky. Messed up dumplings still taste great, they just don’t look perfect. My family has probably eaten more messed up dumplings than perfect dumplings.
- Do not over mix the dough. Stir just until it comes together and never knead or roll it out.
- The pot must be covered so the dumplings can steam and cook through.
- Once the dumplings are added, don’t stir the soup until they’re fully cooked or they’ll break apart.
- Keep the soup at a gentle simmer, not a hard boil, while the dumplings cook. If you boil them they’re likely to break apart.
Storing and Using Leftovers
Store leftovers in the refrigerator for up to three days. This soup is even better the next day.
Dumplings reheat really well and should be just as good the next day. Reheat gently until the dumplings are hot all the way through.
Ham and Dumplings
Ingredients
Ham Soup Base
- 1 tbsp butter
- 1/2 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 2 quarts water
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 bay leaf
- 1 ham bone optional
- 1/2 tsp smoke flavoring
- 2 cups ham chopped
- Salt and pepper to taste
Dumplings
- 2 cups all purpose flour
- 3 tsp baking powder
- Pinch of salt
- 3/4 cup milk
- 1/3 cup oil
- Salt and pepper for topping
Instructions
Make the Soup
- Melt the butter in a Dutch oven over medium heat
- Add the onion carrots and celery and cook for 5 minutes
- Add the onion powder, garlic powder, Italian seasoning, and bay leaf
- Cook and stir for a couple of minutes
- Pour in the water
- Add the ham bone, chopped ham, and smoke flavoring
- Cover and cook over low heat at a gentle simmer for at least 1 hour
- Do not let the soup boil hard or cook dry
- Once the ham is tender add more water if needed to maintain a soupy base
- Taste and adjust seasoning starting with salt
- Let it cook a few minutes then taste again and adjust as needed
- Add more garlic powder onion powder Italian seasoning or smoke seasoning if desired
- Add about 1/2 tsp black pepper
- Remove the ham bone and bay leaf and bring the soup back to a gentle simmer
Make the Dumplings
- In a medium bowl stir the flour baking powder and salt together with a fork
- In a separate bowl mix the milk and oil
- Pour the wet ingredients into the dry ingredients
- Stir gently with a fork just until the dough comes together
- Do not knead or overmix the dough
- Drop forkfuls of dough into the simmering soup forming about 12 golf ball sized dumplings
- Sprinkle the tops lightly with salt and pepper
- Cover the pot and reduce heat to low
- Cook covered for 9 to 12 minutes
- Check one dumpling at 9 minutes if the inside looks biscuit like it is done
- If the center is damp cover and cook 2 to 3 minutes longer
Video
Notes
- Dumplings should be light and fluffy, not dense
- Keep the soup at a gentle simmer while cooking the dumplings
