Wash the pig bones. Pour enough water, ginger and a little cooking wine in a deep pot, boil and put in the bones for about 3 minutes. Pour off the water and rinse each piece of pork bone under the tap.
Peel melon and cut into pieces (not too small). Cut the ham meat.
Pour enough water into the stockpot, add the washed pork bones and ham meat after boiling, boil again and simmer for 2 hours until the meat can be boned.
In the last 15 minutes, pour the diced melon slices. Until it becomes transparent and soft.
Finally add a little salt and onion to taste.
Because of the salty ham, the soup itself has a salty taste. It is not easy to add too much salt to taste.