Use a big, sturdy stockpot: I recommend a pot with a thick, heavy base. Anything too thin might result in uneven heat or your food sticking to the bottom and burning.
Watch the salt levels: The amount of salt you need depends on the ham. Some kinds of ham are way saltier than others, so just taste as you go to get the amount right.
Serve it right away: This cozy soup is best served nice and hot!
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