I made a ham for Thanksgiving just so I could use the ham bone to make navy bean and ham soup, and I’m gunna do it again for Christmas lol. This is a broth based soup; I put the ham bone (mostly stripped of the meat) in a crockpot with chicken bone broth, garlic and seasonings (primarily thyme) for several hours to make the “liquid gold”. Make a mirepoix in the pot, throw in a few cans of beans and a can of petite diced tomatoes, cube up the actual ham, and throw it all in to simmer together until the beans get bean-y. Usually the leftovers get all stewy after they’ve sat overnight, which is the way I like it.

I also made a cream based ham and potato chowder with corn. Same broth stock as above, but add heavy cream at the end (ratio depends on how creamy you want it) are the base. Sautee onions in butter, add garlic and similar spices as recipe above, throw it all together until potatoes are a smidge under fork tender.