Step 1

In a large pot, melt butter over medium-high heat.

Step 2

Add in onion and carrot; sauté, stirring frequently, until vegetables have softened, 5 minutes. Stir in the garlic and cook for 1 minute longer.

Step 3

Season with the Italian herbs, cracked red pepper, and salt and pepper, to taste.

Step 4

Add the leftover ham bone (or ham hock) to the pot, along with the chicken broth and potatoes; bring to a boil.

Step 5

Turn down heat to medium and simmer for 12-15 minutes until the potatoes are tender, but not mushy.

Step 6

Discard ham bone. (If using a ham hock, cut away the meat and chop into 3/4-inch cubes.)

Step 7

Add in the half-n-half and diced ham; cook for another 2 minutes to warm through.

Step 8

Ladle soup into bowls and serve with a little garnish of freshly chopped parsley and some oyster crackers.