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https://www.allrecipes.com/recipe/105518/the-best-bean-and-ham-soup/
Bring to boil. Reduce heat, and simmer, stirring occasionally, for about 8 hours. Add remaining chicken stock to the pot throughout the day as needed to keep liquid level up. After about 8 hours, remove the ham bone, and add salt as needed. Continue simmering another 2 hours, or until beans are tender.
https://www.allrecipes.com/recipes/17512/soups-stews-and-chili/soup/pork-soup/ham-soup/
Rating: 4.8 stars. 521. With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner. By Chef John. Ham and Beans.
https://www.leaf.tv/articles/how-long-can-you-leave-soup-out/
If cooked food, including soup, can't be kept at 140 degrees or higher, you must cool it quickly to room temperature and refrigerate or freeze within two hours. The U.S. Department of Agriculture Food Safety and Inspection Service recommends throwing out any food that's left at room temperature for more than two hours, and after one hour if the room is above 90 degrees.
https://www.gettystewart.com/how-to-make-ham-stock-using-ham-bones/
It really does take at least 2 hours. Don’t use too much water. It’s tempting to try to make a lot of stock by adding more water, but this will impact the final flavor.
https://www.thekitchn.com/soup-left-out-overnight-is-it-still-safe-to-eat-178685
If you’ve ever intentionally or accidentally left a soup or stock in the pot overnight, you’ve probably wondered if it is still safe to eat after reheating. Harold McGee had the same question, especially when he heard about the food writer Michael Ruhlman’s practice of using stock from a pot left out all week. He talked to a food safety expert to find out if reboiled stock …
https://www.thespruceeats.com/hearty-ham-soup-recipes-4583863
Senate Bean Soup With Ham. Debbi Smirnoff/Getty Images. Enjoy the classic American soup served on Capitol Hill from the comfort of home. Dried navy beans are first soaked, then cooked on the stove until tender. Potatoes, onion, garlic, celery, and a meaty ham bone (or smoked ham hocks) add heft and flavor. 10 of 11.
https://www.chowhound.com/post/long-boil-precooked-ham-pound-package-3-hours-10lbs-bake-824528#!
You're got a PRE-cooked ham, no need to simmer it first at all. Just score the fat, season, pop in the oven, glaze after it's heated through, depending on weight. 3 hours @ 325° for 10 lbs.should heat it through nicely. Unless you don't have an oven, as one poster pointed out.
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https://cooking.stackexchange.com/questions/51708/fully-cooked-ham-left-out-for-10-hours-is-it-still-safe-to-eat
I received a fully cooked 13 pound pit ham from work at 12 noon. It was refrigerated when I got it. I made it home 4 hours later after running errands and it was 38 degrees outside and the ham was in the car the whole time. I forgot to put the ham in the refrigerator and left it still in the bag and box on the floor in the kitchen.
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