Pot Likker Soup

Throughout the Deep South and much of Appalachia, pot likker is essentially no more than the vitamin-rich broth left over in a pot of boiled greens or peas cooked with a smoked ham bone, and it is always—I repeat, always—served with cornbread. Arguments flare up about pot likker: Is it one or two words? Can salt pork, bacon, or ham be substituted for the ham bone? Should the cornbread (or cornpone) be dunked or crumbled into the hearty broth for best results? Is it acceptable to serve the g