Rinse honey dates under running water; Put them in a bowl; Fill the bowl with water; Add 1 tsp salt into the water; Leave it for 15 minutes; Remove them; Rinse them under running water again; Drain them.
Rinse dried octopus under running water; Soak it in water for 1 hour; Remove it; Tear off any skin; Drain.
Rinse and drain ginger; Slice a half of the ginger; Peel and slice the remaining.
Rinse fuzzy melons; Slice off the stems; Peel them with a Y-shaped peeler; Cut the melons in halves with a cook’s knife (recommend to handle fuzzy melons with gloves)。
Rinse chicken feet under running water; Drain them; Cut off any nails with a pair of kitchen shears.
Rinse fresh half ham under running water; Pat-dry it with kitchen paper; Cut it into chunks.
Fill a deep pan with water; Add the unpeeled ginger; Bring to the boil over a high heat; Scald the fresh half ham all over in a colander with the boiling ginger water for 3 minutes; Immediately remove it and rinse it under running water till cool; Drain it; Turn off the heat.
Fill a stockpot with 2L water; Add the fresh half ham, the dried octopus, the chicken feet, the dried honey dates and the remaining ginger; Bring to the boil over a high heat; Scoop scum off with a perforated skimmer; Turn to a medium heat; Cook it over a medium heat for 30 minutes; Add the fuzzy melon; Bring to the boil over a high heat again; Turn to a low heat; Cover the pot with its lid; Cook it over a low heat for 1.5 hours; Scoop scum off with the skimmer again; Stir seasonings into the soup; Turn off the heat; Arrange it in a serving bowl and plate; Ready to serve.