We took a spiral-cut ham to an Easter party and had a good amount left over. Monday I used some of it making scalloped potatoes; yesterday I used some more making navy bean soup. The soup turned out so well I decided to write the recipe down before I forget how I did it.
The evening before, put the beans in a pot, cover with water, soak overnight. In the morning, drain and rinse the beans. Return the beans to the pot, add ham hock, chicken stock, vegetable stock, 1 cup water, about 1 tsp salt and several grindings of black pepper. Bring the beans to a low boil, reduce heat to simmer, and cover the pot. Let the beans simmer, covered, for about two hours. Add the chopped ham and more water if required (use water to control the consistency, which should be that of a thick soup). Let simmer, uncovered, another hour. Serve with crusty bread.