Ham and Dumplings Recipe: Southern-Style Comfort in a Bowl

There’s nothing quite like the homestyle satisfaction of a bowl of hearty Southern-style comfort. This dish delivers rich, savory ham in a velvety broth with tender dumplings that soak up every drop of flavor.

I’ve tested this recipe in my small Boston kitchen to ensure it works in any space. The key is simmering the ham just long enough to infuse the broth, then dropping in simple, fluffy dumplings that cook right in the pot.

What you get is a meal that feels like a warm hug—soft dumplings, savory ham, and a broth that’s perfect for mopping up with crusty bread. It’s the kind of dish that brings everyone to the table.

Serve it for Sunday supper or whenever you need a taste of home. This is comfort food at its finest.

Ingredients for Ham and Dumplings

Simple ingredients for a bowl of pure Southern comfort at home.

The ham is the soul here. Bone-in smoked ham from HoneyBaked Ham or your grocery store deli counter gives the broth that deep, savory base. I grab a half-ham (the pre-cooked kind) and ask them to slice it thick—leftovers freeze great. For the veggies, fresh is best but frozen mirepoix (that onion-carrot-celery mix) works in a pinch. Don’t skip the bay leaf—it’s subtle but essential.

No ham bone? Ham hocks or smoked turkey legs work too, though the flavor shifts slightly. Need gluten-free dumplings? Swap all-purpose flour for a 1:1 GF blend (add an extra 1 tsp baking powder to help them rise). Out of fresh parsley? Dried parsley at half the amount still adds color. Milk can be any kind—whole gives the richest dumplings.

Leftovers taste even better the next day. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. The dumplings soak up broth as they sit, so add a splash of water when reheating. Perfect for Sunday supper or busy weeknights.

Step-by-Step Instructions for Ham and Dumplings

This simple process delivers that warm, homey comfort you’re craving in every bite.

Step 1: Build a Flavorful Broth Base

Start by dicing the 1 whole Onion, peeling and slicing the 2 whole Carrots, and finely chopping the 2 whole Celery stalks. These vegetables form the aromatic foundation of your broth.

In a large pot, combine the 6 cups Chicken Broth, diced onion, sliced carrots, chopped celery, minced 2 cloves Garlic Cloves, and 1 whole Bay Leaf. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 15 minutes.

While the broth simmers, cut the 1.5 lb Cooked Ham into bite-sized cubes. The bone-in ham will add extra richness to your broth as it cooks. Add the ham to the pot and let it simmer for another 10 minutes to infuse the broth with its savory flavor.

Step 2: Prepare the Dumpling Dough

In a mixing bowl, whisk together the 2 cups All-Purpose Flour, 1 tbsp Baking Powder, 1 tsp Salt, and 0.5 tsp Black Pepper. The baking powder is what gives your dumplings that light, fluffy texture.

Cut the 2 tbsp Butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs. This step ensures your dumplings will be tender rather than tough. Make a well in the center and pour in the 0.75 cup Milk.

Stir just until the dough comes together. It should be slightly sticky but not wet. Overmixing will make your dumplings dense, so stop as soon as the flour is incorporated.

Step 3: Cook the Dumplings in the Broth

Once your broth is simmering and the ham is heated through, it’s time to add the dumplings. Using two spoons, drop rounded tablespoon-sized portions of dough directly into the simmering broth. You should have about 12-15 dumplings.

Cover the pot and let the dumplings cook undisturbed for 15-18 minutes. Don’t peek! The steam is what makes them rise. You’ll know they’re done when they’re puffed up and a toothpick inserted into the center comes out clean.

Here’s the thing—resist the urge to stir the dumplings while they cook. This can break them apart and make them dense. Just let them do their thing.

Step 4: Finish and Serve

Once the dumplings are cooked, remove the bay leaf from the broth. Taste and adjust the seasoning with additional salt and pepper if needed. The broth should be rich and flavorful from the ham and vegetables.

Ladle the ham and dumplings into bowls, making sure each serving gets plenty of broth. Garnish each bowl with a sprinkle of the 0.25 cup Fresh Parsley for a pop of color and freshness. The parsley brightens up the dish and balances the richness.

Serve immediately while hot. This dish is all about that comforting, hearty warmth in every spoonful. The dumplings should be light and fluffy, soaking up that delicious ham-infused broth.

Perfect Pairings for This ham and dumplings

Bread Pairings

Nothing beats soaking up that rich broth with warm buttermilk biscuits. I grab the Pillsbury kind from my neighborhood market for convenience. For a New England touch, try sourdough bread from a local bakery. 💛

Side Dishes

A simple green salad with a tangy vinaigrette cuts through the richness. I toss 4 cups mixed greens with 2 tbsp olive oil and 1 tbsp apple cider vinegar. Roasted Brussels sprouts add earthy contrast.

Beverage Pairings

For non-alcoholic options, sweet tea is a Southern classic that complements the savory flavors. I also love sparkling water with a squeeze of lemon to cleanse the palate. Cold milk works well for kids or a creamy contrast.

For adults, a crisp lager beer like Sam Adams cuts through the richness beautifully. 🍺

Vegetable Sides

Steamed green beans with garlic butter add color and freshness. Sauté 1 lb green beans in 1 tbsp butter with 2 minced garlic cloves for 5 minutes. Collard greens cooked with bacon echo the Southern theme.

Frequently Asked Questions