It's been a while since I've remembered to keep the bone from a ham. I finally remembered with our Christmas ham, and I'm making a pot of bean soup this week, but now I'm having a "duh" moment and I can't remember how to use it. Help, please! Do I just chuck it in the pot when I cook the beans? It seems pretty fatty (even with most of the ham sliced off) - is there a way to remove the fat before cooking it with the beans? BTW, my plan is to use a mixture of dried beans (soaked, of course), and cook with an onion pr two and perhaps some garlic, and then add some of the leftover chopped ham after cooking. Thanks in advance!