In a soup pot, bring ham bone and 8 cups water to boil. Reduced heat and simmer, covered, 1 hour or until meat pulls away from bone.
Transfer ham bone to plate. When cool enough to handle, remove meat and dice. Add ham, potatoes, scallions, celery, parsley, cabbage and carrots to pot and bring to boil. Reduce heat and simmer, covered, 40 minutes.
In a small bowl, stir together flour and 1/4 cup cold water. Slowly pour into soup, stirring constantly. Bring to boil and cook 2 minutes, then reduce heat and stir in cream.
Ladle into bowls and sprinkle each serving of Danish potato soup with nutmeg.