Trini Ham Bone Soup

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Ok, so the ham now finish and all we have left is the bone, but, being the Trini that I am, nothing goes to waste; so I am thinking about some ham bone soup.

Ham Bone Soup

The bone is traditionally used for a soup. Ham bone soup has such a wonderful flavour it permeates into everything in the pot. Even the provision ends up with that smoky flavour.

And, as an added treat some of the clove that was used when baking the ham somehow ends up in the pot. What a   surprise I had when I picked up a little piece of cassava and a bit of ham and in between all the flavours in my mouth I suddenly bit down on a piece of clove. It was different at first but it reminded me of Christmas all over again.

So, if you’re like me a really enjoy clove with your ham just add some of the clove that was baked with the ham to relive that Christmassy feeling all over again with just a dip of your spoon. I know what I’ll do. I will add it as optional on the ingredient list for those who are not as adventurous :)

This style of cooking where we use some kind of smoked or salted meat is common in different types of trini dishes. The meat is added for that extra flavour. Coming to think of it, it probably was born out of necessity since these types of meat were reasonably priced and had a longer shelf life long ago.

Ham bone soup and other dishes

It is used in simple dishes like Bhaji Rice and Pigtail, Split Peas and Rice with Pigtail, and the Pig Snout and Bean recipe I did recently. As you will see soon enough this is a thick hearty soup that is definitely a main course. Here’s Ham Bone Soup Trini style. Enjoy.

Ham Bone Soup Recipe



1 cup split peas
2 clove garlic
3 pimiento peppers, chopped
1 medium onion
2 celery
1 1/2 medium carrots
1 yam
2 sweet potato
3 eddoes
1 medium dasheen
1 hand green fig (banana)
1 medium cassava
1/2 tbsp roucou
2 tbsp. oil
4 cups water, divided (2 cups +2 cups)
1/2 cornmeal
1/2 cup flour
a few cloves from the baked ham, optional

Before I start I have to explain why the soup was made how it was made.   In the following steps you would notice the bones were added last. This is because in my household one person doesn’t eat meat and and another pork. Under normal circumstances the ham bones could be added before you add the provision.




 Chop the ham bones and boil for 30 minutes.



 Add 2 cups water and pressure cook the split peas with the chopped carrots. About 40 minutes.

Note: Soak the split peas in hot water for 10mins then pressure cook for 30mins


Here we have both pots on the fire cooking away. Now for the provision…



 Wash the eddoes and sweet potato.


 Cut the sweet potato in half for easier cooking.



 In a separate pot put the sweet potato, and eddoes to boil.

Note: These are placed separately since they cook faster than the other provision like the yam and green fig (banana). Also note that they weren’t peeled.




Wash, peel and chop the green fig (banana), yam, dasheen and cassava.


 Test the sweet potato for doneness   using an ice pick or knife.


Set aside to cool.


  The split peas looks good now. Also the bones would be good too.   Remove from the fire and set aside.


Time to make the soup.


Chop the celery, pimento peppers and onion. Peel and crush the garlic.


 Heat the oil and saute the garlic.

 Then add the celery, onion and pimento pepper for 1 minute.



 Then add the split peas, 2 cups of water and provision. Let simmer over medium flame for 45 minutes.

Do not add the sweet potato and eddoes.

 Peel the eddoes and sweet potato and set aside.



 While the soup is simmering test the provision for doneness using an ice pick.

Let’s make some quick cornmeal dumplings.

Mix together the flour, cornmeal and a little water until a dough is formed.


Divide the dough into two…


 …and roll out to make two lengths about 1′ x 2″


 Cut into 1″ pieces and add to the pot.


 Add the ham bones now and let continue to simmer. If you’d like you can add the cloves as well

 ham bone soup

Let cool for 10 minutes. Serve hot.

Note: When serving add a piece of eddoes and sweet potato to the plate then add the soup.

Well I don’t have to tell you how the soup was. Just by the look of that bowl of soup (the first picture) you know it tasted really nice. Well, I hope you all enjoyed this post. More trinilicious recipes to come….

*Maybe I’ll do some baking next week or ah lil curry something*

…Stay tuned.

Before I go, don’t forget to join the forum that’s up and running. Lot’s of people have been sharing their cooking tips and recipes; helping to build the Community.

Ah gone.   :)

Don’t forget to keep that ham bone to make that ham bone soup.




  1. says

    I find the bone and the skin to be the best parts of the ham. Don’t you think? I have my bone there in the freezer along with the skin. I went to get some chicken foot over the weekend to make soup with that and the ham bone too but couldn’t find any. Next week maybe.

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