After enjoying a bone-in ham as a hearty, easy-to-prepare meal, be sure to save the ham bones, which are great as a base component in a soup due to their smokey, salty flavor.
Don’t just toss your bones in the soup at the start of the cooking process; instead, make a stock with it, then use that as the foundation to build a fantastic soup.
To make the stock, cook down some onions, celery, carrots, and garlic cloves as a base, add the ham bone and any extra scraps, cover with water, then cook for about 10 minutes.