About this recipe:This is a great way to use leftovers from a bone-in ham joint. A ham bone and attached meat is slowly simmered with split peas and carrots. It's a well flavoured and delicious soup.
Clinton C. Wigen
450g leftover ham bone with meat attached
160g chopped onions
2 cloves garlic, finely chopped
2 teaspoons freshly ground black pepper
450g dried split peas
130g chopped carrots
Prep:20min › Cook:1day › Ready in:1day20min
Place the ham bone in a large pot over high heat. Add water to cover, bring to the boil, reduce heat to low and let simmer overnight. Allow to cool and clean the stock, discarding the bone, excess fat and any cartilage. Return any good ham meat to the pot and bring back to the boil.
Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.