Holiday ham leftovers, including the ham bone, make a delicious soup with the addition of aromatic herbs and vegetables, canned beans and small pasta such orzo or ditalini.
Place water, stock, ham bone, onion, celery and bay leaves in large saucepan or Dutch oven. Bring to boil on medium heat. Reduce heat to low; cover and simmer 1 hour. Remove ham bone. Skim off excess fat.
Stir in ham, beans, pasta, Italian seasoning and rosemary. Cook 5 to 10 minutes or until pasta is tender. Remove bay leaves before serving.
• To easily skim off most of the fat, prepare soup as directed in step 1. Cool slightly. Cover and refrigerate overnight. Solidified fat can be easily removed. Continue as directed in step 2.