As with a lot of roasts I sometimes think that I have more fun with the ham leftovers than the initial meal and I always like to start off with that precious ham bone! The ham bone is perfect for simmering for hours in soups and stocks to bring out all of its flavour imparting it into the soup. You can use a ham bone in a lot of different soups but my favourite has to be the classic split pea soup which is a bowl of comfort food on a chilly day. With the days getting colder I knew that I would be using the bone from the gingersnap crusted ham that I made last week and it was the perfect opportunity to update my split pea soup recipe with some new photos!
This split pea soup is super easy to make where you really just need to saute some vegetables, throw everything into the pot along with the ham bone and then simmer for a few hours letting all of the flavours come out while the split peas cook. I like to go with a ham broth for this soup but chicken broth or vegetable broth also work. If you have any leftover ham meat, it makes a great addition and I like to finish everything of with a hit of grainy mustard and lemon juice.
Serve garnished with a bit of ham and grainy mustard.
Split Pea Soup
A bowl of a good split pea soup is pure comfort food and a great way to enjoy that leftover ham bone!
- 1 tablespoon oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 6 cups ham broth or chicken broth or vegetable broth
- 1 pound split peas, picked over
- 1 ham bone
- 2 bay leaves
- salt, pepper and cayenne to taste
- 1 tablespoon grainy mustard
- 1 tablespoon lemon juice
- Heat the oil in a large pot over medium heat, add the onions, carrots and celery and cook until tender, about 10-15 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the liquid, split peas, ham bone and bay leaves, bring to a boil, reduce the heat and simmer until the spit peas are soft and just starting to fall apart, about 1-2 hours.
- Remove the ham bone and bay leaves, season with salt, pepper and cayenne to taste, mix in the mustard and lemon juice and optionally puree with hand blender to desired consistency.
For Slow Cooker: Optionally implement steps 1 & 2 and then place everything into the slow cooker and cook on low for 8-10 hours or on high for 3-5 hours.
Option: Add a parmesan rind to simmer in the soup and remove before serving.
Option: Add two cups diced ham at the end and cook for 5 more minutes.
Option: Add one cup fresh or frozen peas at the end and cook for 5 more minutes.
Option: Add 1 teaspoon smoked paprika.
Option: Serve garnished with grainy mustard, sour cream, paprika, ham, etc.
Option: For vegetarian use vegetable broth and omit the ham bone.