I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts of it that can be assembled and will not deform from heat or the pressure of dough. I don't think I can manage precisely shaping something as hard as metal pans, but perhaps wooded planks with some preparation could work? 
From personal experience I understand that it makes no difference to the soup. The use of waterwill make the flavor DIFFERENT, not "bad" or unappetising, just different. Honestly, lentils, pulses, split peas & beans & legumes are the main source of protein for majority of the people in my country of origin. Partly because they are vegetarians by choice or following their faith, partly because many choose to eat what is suitable climactcally, & also, some just cannot afford the meat. In my family, one of my children simply refuses to eat any meat or eggs. So we make the lentils/split pea soup or any other soup with just plain water. All the veggies & spices added to it & the sauteing of the ingresients imparts the flavor. They are perfectly palatable & nutritious too. You are planning to add the ham bone. That too will be imparting the flavor.  