So at Christmas and Easter they have bone-in hams on sale for dirt cheap. So I bought one at Christmas and cooked it up last week. I cut all the ham off into little chunks and froze them into 1 cup portions. Then I took the bone and filled a stock pot of water and added an onion, a couple of bay leaves, garlic and carrots (feel free to throw in whatever spices you want). This makes yummy ham stock.
3 1/2 cups peeled and diced potatoes
1/3 cup finely chopped onion
2 cups diced cooked ham
3 1/4 cups water or ham stock
2 tablespoons chicken bouillon or 2 tsp. if using ham stock
1/2 teaspoon salt, or more to taste
1 teaspoon pepper
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1. Combine the potatoes, onion, ham and water (or ham stock) in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.