SC - bone soup

[Karen O]

        Grettings fellow Cooks!

        Here is a question:  I am planning next camp's kitchen menu,  and my
butcher shop has its own smoked ham.  I usually get a boneless, coz there is
only the two of us at home,  and I still make a nice soup with the  "ham
scraps".  Besides being cheaper per pound,  I am wondering if the  Bone adds
more to the flavor of the broth.   I would use the ham meat for a meal
(maybe two if I have enough for sandwiches) and then the scraps for a soup.
I remember growing up my Mom loved to eat the marrow from a beef bone after
she cooked it all day.

    Thanks

    Caointiarn
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