You shouldn’t need to add any salt because ham is salty enough. Cut into bite-sized pieces, if necessary. Using two forks, pull the meat from the bone. If using bone-in meat, remove the bone from the soup once the beans are tender.If you don’t lift the lid during the process, you shouldn’t need to add any more water. Cover and cook for 8 to 12 hours on low or 4 to 6 hours on high. The liquid should cover the beans by at about 1/2 inch.
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