Get a small picnic bone-in ham. Cut off most of the meat and freeze it in small portions to take out later for ham salad, ham % eggs, scalloped potatoes & ham, etc.
Use the bone that’s left with a lot of ham on it for the soup.
That’s the only way I’ve found to do it.
You can use a ham hock for flavor but there isn’t a lot of meat on it.
Sounds reasonable; I remember Mom used smoked pork hocks when she absolutely had to, but didn’t really care for the flavor. Will give it a try, thanks.