Soups On! (Well - not for a few more hours)

I’m making soup stock with leftover ham roast (great bone) that I had originally cooked in slow cooker with LOTS of brown sugar.  In addition to the bone, I had saved at least two cups of the juice – ham drippings.  I wonder how “sweet” the soup will taste?  Should that influence the ultimate soup?  I was thinking lentil soup – or maybe potato?  There’s always the old standby, split pea and ham.