Melt the butter in a Dutch oven over medium heat

Add the onion carrots and celery and cook for 5 minutes

Cook and stir for a couple of minutes

Pour in the water

Cover and cook over low heat at a gentle simmer for at least 1 hour

Once the ham is tender add more water if needed to maintain a soupy base

Taste and adjust seasoning starting with salt

Let it cook a few minutes then taste again and adjust as needed

Add more garlic powder onion powder Italian seasoning or smoke seasoning if desired

Add about 1/2 tsp black pepper

Remove the ham bone and bay leaf and bring the soup back to a gentle simmer

In a medium bowl stir the flour baking powder and salt together with a fork

In a separate bowl mix the milk and oil

Pour the wet ingredients into the dry ingredients

Stir gently with a fork just until the dough comes together

Do not knead or overmix the dough

Drop forkfuls of dough into the simmering soup forming about 12 golf ball sized dumplings

Sprinkle the tops lightly with salt and pepper

Cover the pot and reduce heat to low

Cook covered for 9 to 12 minutes

Check one dumpling at 9 minutes if the inside looks biscuit like it is done

If the center is damp cover and cook 2 to 3 minutes longer