Step 1

Make the ham stock: Combine smoked ham shank, salt and water. Bring this to a boil, lower the heat and simmer for 1 hour. When the shank is cool enough, pick the shanks and set the meat aside.

Step 2

Return the stock back to the burner and return to medium heat.

Step 3

Heat a second, smaller stockpot to the burner over medium heat. Add the ham and sauté to render the fat.

Step 4

Add the onion and butter. Cook, stirring frequently until the onion is translucent, 4 to 6 minutes.

Step 5

Add in the ground turmeric, 4 cups of the stock and the shank meat.

Step 6

Add the potatoes and simmer until they are tender.

Step 7

Add the collard greens, cream, black pepper and corn. Cook until the greens are bright green and heated through, about 4 minutes.

Step 8

Season with chicken salt, to taste, and serve in bowls.