Easter Ham Bone Soup

Bring 3 quarts water and ham bone to a boil in a large stock pot. Boil until meat from the bone comes off easily about 1 hour. Remove bone from broth. Allow bone to cool enough to touch; remove as much meat from as possible. Transfer meat to a resealable plastic bag seal and refrigerate.

Pour broth into a large bowl; cover and refrigerate overnight. Skim and discard any fat from the top of the chilled broth; transfer broth to a large pot.

Bring broth to a boil; add potatoes cabbage celery and reserved ham. Continue to simmer until potatoes are tender about 45 minutes.

Whisk 1/2 cup water and flour in a bowl; whisk into potato-ham soup until thickened. Add light cream; stir.