Ham/Bean/Barley Soup

For Christmas dinner, I prepared a COOK'S HAM. First, I rinsed the ham with ginger ale. I made a paste of brown sugar and orange juice and spread it on, I attached pineapple slices with cloves, and poured one can of ginger ale in the bottom of the pan, and baked according to the directions on the ham.

Itook as much ham as I could get off the bone for other uses and then placed the bone in a pot of water(with one cut up onion and one cut up carrot and a spoonful of refrigerated minced garlic) and simmered it for a little less than two hours. IThen I pulled the bone out and let it cool. I strained the vegetables out of the
cooked stock and threw them out.

When cooled, I cut the ham off of the bone, into very small pieces, and I also added some leftover ham that I cut up. INTO the strained stock. I added
some pearled barley
some minced garlic
some ketchup
worcestershire sauce
some Amish relish (I think it is zucchini relish)
the juices that were in the bottom of the pan I cooked the ham in (it was not at all fatty, but was very liquidy.
spices: celery salt, pepper, parsley, thyme, chopped celery and chopped onions
and some TANNA's Garamasala (a spice mix that I bought at a Garlic Festival)
one can of GLORY seasoned great northerm beans 15.5 ounces
one can of GLORY tomatoes, corn and okra 15.5 ounces

Simmered on the stovetop until the barley was cooked through.