1Place leftover hambone in a large stockpot and add enough water to cover the bone halfway. Bring to a boil and reduce heat and simmer until very fragrant, about 30 minutes to 1 hour. When is cooked remove and discard hambone.
2Heat olive oil in a large stockpot over medium heat. Add garlic, onion, carrots and potato. Cook, stirring occasionally, until onions have become translucent.
3Stir in ham stock, corn, peas and bay leaves. Season with salt and pepper, to taste.
4Bring to a boil; reduce heat and simmer until potatoes are tender, about 10-12 minutes. Stir in ham and heated through, about 1-2 minutes.