For ham stock, cover meat with water, add carrot, onion parsley, bay leaf, tarragon and cloves. Simmer 45 minutes per pound or until meat is tender. Remove meat; strain stock. Refrigerate. Skim off fat. For soup, wash broccoli; remove leaves and coarse stem ends. Place broccoli in saucepot; and 1 1/2 cups stock. Bring to a boil, reduce heat, simmer for 7 minutes or until broccoli is just tender. Remove broccoli from stock; chop coarsely. Add remaining stock, milk, salt and pepper. Bring to a boil, stirring occasionally. Remove from heat. Thoroughly coat cheese with flour. Gradually add cheese-flour mixture, stirring constantly, until cheese is melted. Return to low heat to finish melting cheese. (Do not boil.) Add broccoli, ham and butter; heat to serving temperature.