Bean and Ham Soup

This is my favorite way to use a ham bone. 

1 lb pkg dried Great Northern or navy beans, rinsed
8 cups water
1 1/2 lb ham bone
2 potatoes, peeled and cubed
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper

Combine beans and water in a large stock pot. Bring to a boil. Reduce heat; simmer for 2 minutes. Remove from heat; cover and let stand for one hour. Bring beans to a boil again; add ham bone. Reduce heat; simmer for one hour. Remove ham bone; cool and remove meat from bone. Add meat to soup, discarding bone; stir in remaining ingredients. Cover; simmer until vegetables are tender, about 30 minutes. Serves 4-6.

Newfoundland Boiled Dinner

1-2 lb. ham pieces, ham hocks or ham bone
1 medium onion, cut in chunks
water to cover
3-4 carrots
3-4 yellow turnips
3-4 potatoes
4-6 small whole onions (optional)
1 head cabbage, cut in large wedges

Bring ham, medium onion chunks, and water to boil in a stock pot. Simmer until meat is tender. Remove meat from bone and return to broth. Taste broth and add salt if needed. Cut vegetables in large pieces and add in order listed. Do not stir them. Cover and cook until vegetables are tender. Serve from pot onto large plates. Serve with bread or muffins with jam and tea for dessert.