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Two light blue bowls of ham and dumplings.

Ham and Dumplings

Chrysti Benner
If you need an easy way to use up leftover ham, this recipe for ham and dumplings is a classic comfort food that's flavorful and filling.
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Prep Time 10 minutes
Cook Time 2 hours
Course Main Course
Cuisine American
Servings 6 Servings
Calories 270 kcal

Equipment

Ingredients
  

  • 4 cups chicken broth
  • 3 cups water
  • 2 ribs celery (broken in half)
  • 1/2 medium onion (as a chunk)
  • 1 large meaty ham bone (see notes below for substitution)
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup + 2 tablespoons milk
  • Salt and pepper to taste

Instructions
 

  • In a Dutch oven or stockpot, combine broth, water, celery, onion chunk, and ham bone. Bring to a boil, then reduce heat to low. Cover the pot and simmer for about 1 - 1.5 hours.
  • Near the end of that cook time, you can prepare the dumplings. In a medium mixing bowl, stir together flour, baking powder, and salt. Add in the milk, stirring until a shaggy dough forms.
  • Turn the dough out onto a well-floured surface. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Use a pizza cutter to cut the dough into squares (roughly an inch or two in size).
  • Remove the ham bone to a cutting board. Let it cool enough to be handled easily. Cut or pull the ham off the bone, then discard the bone. Set the ham aside.
  • Use a slotted spoon to remove the pieces of celery and onion from the broth, then discard.
  • Add the dough pieces to the simmering broth and simmer for about 20-30 minutes, stirring occasionally, allowing the dumplings to cook and the broth to thicken to a gravy-like consistency.
  • Return the ham pieces to the pot and stir to combine. Add salt and pepper to taste, if desired, then serve and enjoy!

Notes

  • I prefer to use a leftover ham bone from my holiday ham (I always save them in the freezer until I want to use them!). If you don't have a ham bone, you could add about 2-3 cups of chopped cooked ham instead of the ham bone. Ham hocks will work in a pinch, but they don't have as much meat on them, so I don't typically use them.
  • Because hams can vary in terms of how salty they are, I prefer to wait until after cooking to add any extra salt. 

Nutrition

Calories: 270kcalCarbohydrates: 52gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 8mgSodium: 1216mgPotassium: 210mgFiber: 2gSugar: 4gVitamin A: 135IUVitamin C: 1mgCalcium: 199mgIron: 3mg
Keyword dumplings and ham, ham and dumplings, ham and flat dumplings, ham and homemade dumplings, ham and noodles, ham and slicks, ham dumplings, uses for leftover ham
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