Ham And Dumplings Recipe: Old-Fashioned Broth With Pillowy Bites

There’s a reason this dish has stood the test of time—it transforms simple ingredients into pure comfort. I’ve tested this method in my tiny Boston kitchen until every dumpling came out light as a cloud.

The key is simmering the ham low and slow to build a rich, flavorful broth. Then, the dumplings are dropped in just before serving, soaking up all that savory goodness as they puff up to pillowy perfection.

What you’ll get is a bowl of nostalgia: tender ham pieces, fluffy dumplings, and a broth that warms you from the inside out. It’s the kind of meal that turns a regular dinner into a memory.

Perfect for Sunday suppers or when you need a taste of home. Here’s how to make it right.

Ingredients for Ham and Dumplings

Simple staples for a bowl of pure comfort food nostalgia. Nothing complicated here.

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The ham hock is non-negotiable—look for bone-in smoked hock at your butcher or Whole Foods. It’s what gives the broth that deep, smoky base. I’ve tried shortcuts with pre-cooked ham, but the flavor falls flat. If you can’t find hock, a shank works too (just ask them to cut it into chunks). The veggies are just for building flavor, so use what you’ve got.

No ham hock? Smoked turkey leg gets you 80% there. Swap the milk for buttermilk if you want extra-tender dumplings. Out of baking powder? Baking soda plus cream of tartar in equal parts works in a pinch. The parsley garnish is optional, but it adds that fresh pop of color. And if you’re out of butter, shortening works too (though you’ll miss the flavor).

Broth keeps in the fridge for 3-4 days, freezes for 3 months. Dumplings are best fresh, but leftovers reheat okay—just don’t overcook them the first time. I always make extra broth to sip on later (it’s that good).

Step-by-Step Instructions for Ham and Dumplings

Here’s the method I rely on for a comforting bowl of this classic dish every time.

Step 1: Simmer the Ham Hock with Aromatics

Place the 1.5 lb smoked ham hock in a large pot and add the 8 cups water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 10 minutes.

Add the diced yellow onion, sliced carrots, chopped celery stalks, minced garlic cloves, and the bay leaf. Partially cover and simmer for 1.5 to 2 hours until the ham hock is tender and the broth is rich and flavorful. The vegetables should be soft, and the meat should easily pull away from the bone.

Step 2: Prepare the Dumpling Dough

In a medium bowl, whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp black pepper, and ½ tsp salt. This dry mix ensures your dumplings will be light and fluffy.

In a separate small bowl, melt the 2 tbsp butter and warm the ¾ cup milk slightly. Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix—the batter should be thick but still slightly lumpy. Let it rest for 5 minutes while you finish the broth.

Step 3: Shred the Ham and Finish the Broth

Remove the ham hock from the pot and set it aside to cool slightly. Once it’s cool enough to handle, shred the meat, discarding any skin, fat, or bones. Return the shredded ham to the broth.

Taste the broth and adjust the seasoning with the remaining ½ tsp salt if needed. Bring the broth back to a gentle simmer. The liquid should be savory and aromatic, with the flavors of the ham and vegetables fully melded.

Step 4: Cook the Dumplings in the Broth

Drop rounded tablespoons of the dumpling dough into the simmering broth. I like to use two spoons to shape them quickly. Cover the pot and let the dumplings cook undisturbed for 15 to 18 minutes.

Resist the urge to peek too soon—the steam is what makes them rise. You’ll know they’re done when they’re puffed and a toothpick inserted into the center comes out clean. They should be light, tender, and floating at the surface.

Stir in the 2 tbsp fresh parsley just before serving. Ladle the dumplings and broth into bowls, making sure each serving gets plenty of both. Serve hot for the best experience.

Flavor Customization for This Recipe

Herb-Infused Broth

Add 1 tsp dried thyme or 1 tbsp fresh rosemary to the simmering broth for an herby depth. I love how these earthy notes complement the smoky ham. A Parmesan rind tossed in while cooking adds umami richness too. 🌿

Spicy Kick

Stir ½ tsp cayenne pepper or 1 chopped jalapeño into the broth for heat. For a Southern twist, add 1 tsp hot sauce like Crystal or Tabasco at the end. The warmth cuts through the richness beautifully.

Cheesy Dumplings

Fold ½ cup shredded sharp cheddar or Parmesan into the dumpling dough before cooking. The cheese melts into gooey pockets, creating a delightful surprise in every bite. My Irish-Italian family fights over these!

Vegetable Boost

Add 1 cup frozen peas or diced potatoes to the broth 30 minutes before serving. These soak up the ham flavor while adding heartiness. Perfect for stretching the meal to feed a crowd.

Creamy Finish

Stir ¼ cup heavy cream or whole milk into the broth just before adding dumplings for a velvety texture. This New England touch makes it extra comforting on cold Boston nights. ❄️

Fresh Herb Garnish

Beyond parsley, try 1 tbsp chopped dill or chives for a bright finish. These fresh herbs add a pop of color and a clean flavor contrast to the rich broth.

Frequently Asked Questions