A bone from a ham or the thighbone of a pig, often used in cooking to flavor broths and stews.
Compound word from 'ham' (the hind leg of a pig or its meat) and 'bone,' combining the source meat with the skeletal component, dating back to medieval cooking terminology.
A hambone might look like just a leftover, but it's been the secret ingredient in countless soups and stews for centuries—medieval peasants and royalty alike used these bones to create rich, gelatinous broths that stretched meals far longer!
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