In a large dutch oven or stock pot sauce carrots, onions and celery in butter until soft (about 5-10 minutes) then pour in chicken stock along with Worcestershire.
Drop hambone into the pot and simmer on low for about 2 hours stirring occasionally until all the meat on the bone is basically falling off. Next remove the bone and any attached meat from the pot and set aside to cool.
Add in your drained pinto beans as well as chopped kale, dijon and heavy cream. Continue cooking on low for another 45 minutes.
Once the hambone is cool enough to handle remove all the meat from the bone and chop up. If there's not enough ham then add some extra if you have leftovers. Add your ham back to the pot and cook for about 15 minutes.