At the holidays we always enjoy a ham as part of our celebrations. But I also enjoy when it's gone because I am left with the bone which I used to make some more delicious dishes.
First I made a bean soup where the bone lent a smokey flavor.
Then I transferred the bone to a pot with some celery, carrots, onion and bay leaf. I covered them with water and simmered it for a few hours to soak up any left over flavor for a broth. And after coming across this article I felt it was worthwhile to spend the time to get the last little bits from the bones.
I cut the rest of the swiss chard and some oregano for soup. I am surprised that the chard has made it this far, I expected it to die back by now. I have left a few small leaves to see if when it warms up the plants start growing to provide some early greens.