Winter Melon Soup (火腿冬瓜湯）

This is a very traditional Hangzhou (杭州) soup.  For simplicity reason, we are lumping it into the world of Shanghai Dish.  #ShanghaiDish

1. The flavor of the soup comes mainly from the Jinhua Ham (金華火腿, see product package to the right). Regular lunch ham from any market can be used as substitute. Cut the ham into thin slices. Also, Virginia Ham might work as well the Jinhua Ham (haven't tried yet).  Note- The Jinhua ham comes in thick, hardened form, making it hard to cut. As a result, please cut with extra care!  
2. Fill a medium-sized pot (~8" in diameter) with water to 50% full. Place ~2 oz of sliced Jinhua Ham (or 6-8 oz of regular lunch ham), along with 6-8 oz of chicken broth.  Bring the pot to boil and let simmer (with the lid on) for 15 minutes.  Note- No need to add salt.
3. Cut a large wedge of winter melon (~ 3-4 lbs) into ~2" wide slices, clean seeds out in each slice, and remove the skin of the melon from each slice (cutting the skin out vertically by laying the slice side way).  Further cut each slice into ~1" wide x 1/2" deep x 2" thick pieces. Note- The melon slice is about 2" thick.
4. Place the melon pieces in the pot.  Bring the soup to boil, and let simmer (with the lid on) till the melon pieces are nearly transparent (looking like frosted glass), which takes another 15-20 minutes.  
5. Add 12-15 pieces Lima Beans or Broad Beans (蠶豆) into the soup after the melon has been cooked for ~10 minutes.  Note- Both beans came in frozen form.  Here is a finished product.