Ham Bone Soup

Combine 3 quarts of water and a ham bone in a large stockpot, placing it over high heat to bring the mixture to a rolling boil. Continue boiling until the meat effortlessly detaches from the bone, taking approximately 1 hour to achieve this. Remove the ham bone from the broth and allow it to cool down enough to be comfortably touched, then carefully extract as much meat as possible. Transfer the extracted meat to a resealable plastic bag, seal it tightly, and refrigerate for later use.

Next, pour the cooled broth into a large container, cover it with a lid, and refrigerate for 8 hours or overnight to allow the flavors to meld together. Once chilled, skim off any excess fat that may have risen to the surface of the broth and transfer it to a large cooking vessel.

Bring the chilled broth to a boil, then add diced potatoes, shredded cabbage, chopped celery, and the reserved ham meat. Reduce the heat to a simmer and let it cook until the potatoes are tender, taking around 45 minutes to achieve this.

Meanwhile, whisk together 1/2 cup of water and flour in a small bowl until the mixture is smooth and free of lumps. Gradually whisk this mixture into the soup until it thickens, creating a rich and creamy texture. Finally, stir in some light cream to fully incorporate it into the soup.