Everytime we have a ham, it has become tradition to make Senate Bean Soup soon after. It is easy, makes enough for an army, and freezes well.
1 lb dried navy beans
4 medium carrots peeled and chopped
4 celery stalks with leaves chopped
1 large onion diced
2 garlic cloves
1 ham bone with a fair amount of meat
2 bay leaves
10 sprigs of fresh thyme
1 tsp of kosher salt
1/2 tsp of pepper
3-4 quarts of water
Soak beans in water overnight. Drain and add to 6 qt. crock pot with carrots, celery, onion, and garlic. Place thyme in string bundle with cloves secured inside too, add to crock pot. Add bay leaves, salt, and pepper. Stir all to combine. Add water to cover by 1 inch. Cook for 8 hours. Once ready to serve, remove ham bone. The meat will fall off. Do your best to shred the ham. Enjoy wih a big piece of crusty bread!