When it's snowy and cold, nothing beats a warm bowl of soup. For the best flavor, make this a day ahead.
Stick the whole cloves into the ham bone or hocks.
Cook the ham bone or hocks, whole onion, and celery in a soup pot over medium low heat until some of the fat melts into the pot, about 5 minutes.
Add in the chicken broth, carrots, potatoes, bay leaf and spices. Continue simmering the soup, uncovered, for 1-2 hours. Add water as necessary.
Remove the bone/hocks to a platter. Remove the onion and celery, and discard.
Drain and then add the canned beans. Chop the arugula and add it to the soup.
When cool enough to handle, separate ham from the bone/hocks and dice meat. Add meat to the soup pot.
Correct seasonings. Serve when all ingredients are heated through.