Slide hamsteak off pan and onto plate so that liquid sugar on top of steak doesn't fall into pan.

Reserve pan liquid.

Drain beans and wash them. Place in Dutch oven, and add 8 cups water. Add ham pan liquid.

Cut up 4-5 generous handfuls of small, well-trimmed ham chunks and throw into bean pot.

Add sliced carrots, chopped onions, chopped celery, and garlic.

Cover and cook at a heat that lets very little steam escape for up to an hour to let the flavors merge. The soup should get thick, and can be cooked uncovered at the end until it thickens slightly.

Add salt and pepper to taste, but expect flavor to be subtle and slightly sweet.