Hamhock and white bean soup

This is a great way to use your Easter ham leftovers.

Ham hock and Bean Soup
Spiral-cut ham, cooked with brown sugar and mustard
3 cups Great Northern beans (or 6 cans with 10 cups water)
15 oz. can tomato sauce
½ cup salsa
1 tsp pepper
1 ½ tsp garlic powder

Eat ham, save the bone and extra meat. Soak beans in 8 cups water overnight. Drain; add 8 cups water, salt and pepper. Bring to boil, and then simmer approximately 2 hours . Add 4 cups water, tomato sauce, salsa, pepper, garlic powder, ham hock and any remaining ham leftovers. Simmer together of 1 ½ to 2 hours, until ham falls off the bone. Add salt before serving (but not before. Salt makes the meat tough)