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.
This is a beautiful soup, using traditional ham shank gives loads of flavour. Lasts well in the fridge. - 18 Dec 2014
Super good base recipe. I cook my leftover hambone (with meat attached) in a crock pot (with water to cover) on low overnight. Of course I add bay leaves, onion, garlic cloves, rosemary, etc. for added flavor. Or simmer in a stock pot all day and proceed to what I do next: I pour cooked stock (over a fine mesh strainer) into a large bowl or pot, refrigerate until fat solidifies on top & remove it. (After the ham bone cools, I remove all useable meat.) Discard all the leftover stock goop. I simmer rinsed/cleaned split peas in the defatted ham stock (8 - 10 cups) for an hour with 1/2 C diced celery & onion. Then, I add 2 cups diced potatoes, a bay leaf, another clove of crushed garlic & a dash of liquid smoke. After another hour; I add 1 C. diced carrots & reserved ham (& more diced ham from leftovers) and simmer on low until peas all broken down & carrots are soft. I then I add 1 sm can of Evap milk for body and simmer for a few more minutes. Of course you can add or detract whatever spices/herbs and I added a tsp of McCormicks Carribean Jerk Seasoning to give more spice/earthiness to my soup. Great recipe you can alter to your own tastes! A splash of lemon or lime juice added before serving gives the soup a note of acidity as well. I know, I changed this up some but, I can't help myself, LOL. - 28 Feb 2006 (Review from Allrecipes US | Canada)
I put my ham bone in my 7 quart crock pot right after supper and simmered it over night. I added everything else in the morning except the peas and also added some basil oregano and thyme as well as some chopped celery then added the peas after lunch. We went out for our boxing day shopping and had a great soup for supper that tasted just like my moms. Thanks for a great recipe. - 27 Dec 2004 (Review from Allrecipes US | Canada)