In a large cast iron skillet, melt butter and brown ham steak. Remove ham and it’s juices to a bowl and set aside.
Melt butter in same skillet and sauté onion and celery for about 5 minutes, until soft. Add minced garlic and sautéed for another minute.
Transfer ham and vegetables to a large stock pot and add beans and bay leaves.
Simmer with lid for about an hour. If not enough liquid, add chicken stock.
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