Leftover Ham Bone & Split Pea Soup

January 13, 2018

 

INTROduction:

“DON’T THROW OUT THE HAM BONE”!  Words I’ve heard over and over growing up, mostly from mom.  And she was right!  This “leftover bone” packs so much rich flavor and is the main star of this soup.

 

My mom has instilled in me not to waste food, and with meat to use as much of the “animal” or “parts” as possible.  It is truly amazing what “we” end up throwing in the trash, or in our case in the food recycle bin. 

Most of this wasted food, especially chicken bones and ham bones, packs rich flavours for your favourite soups, stocks and broths.  Instead of throwing them out, throw them in a freezer bag or vacuum sealed bag and freeze.  You can pull them out whenever you need them

 

BACKground:

Ham with a sweet glaze is a traditional dish in our family, mostly around the Christmas holidays.  We tend to cook a turkey one year, and alternate to a ham the next year.

 

I was going to attempt to “blog” the smoked ham (with my sweet orange marmalade glaze) I cooked last month, but I just didn’t have the time photograph with so much going on that day.  I did manage to take a couple of quick photos (see below).  Writing this post, I’m feeling the urge to cook another ham in the next coupe of weeks, and blog this smoky sweet dish.  HAPPY FAMILY!  Stay tuned my social media friends.

 

HEALthy options:

There is nothing like buying fresh from your local butcher.  The butcher knows exactly what is in the meat, how it’s been cured, etc.  For this recipe I purchased a smoked ham with bone in.  No nitrates or preservatives, just pure goodness.  Note, keeping the bone in helps retain moisture in the ham while cooking.

 

CLICK HERE TO PRINT OR SAVE THE RECIPE!

 

LET’S cook:

 

Prep Time:  15 mins

Cooking Time:  1 hr 45 mins

Serves:  6

 

Ingredients:

  • 2 tbsp olive oil

  • 1 onion or 1 bunch green onions – medium diced

  • 2 carrots – peeled and medium diced

  • 2 russet potatoes, peeled, medium diced and rinsed

  • 3 cloves garlic – minced

  • 1 tsp fresh thyme leaves – finely chopped

  • 1 leftover ham bone – fat trimmed and discarded

  • 2 quarts boiled water

  • 2 cups split peas - rinsed

  • 2 bay leaves

  • ½ tsp coarse salt

  • 1 tsp fresh ground pepper

  • 1 ½ cups leftover ham – diced

  • 1 tbsp extra virgin olive oil (optional)

 

Kitchen Tools:

  1. Cutting board

  2. Chefs’ knife

  3. Vegetable peeler

  4. Measuring cups

  5. Measuring spoons

  6. Strainer

  7. Large pot or Dutch oven

  8. Wooden spoon or spatula

  9. Tongs

  10. Spoon (to skim off impurities)

  11. Timer

  12. Ladle

  13. Small spoon for tasting

 

Instructions:

  1. Heat Dutch oven over medium heat

  2. Add oil and onions – sauté and stir for 5 minutes or until translucent

  3. Add onions, carrots, potatoes, garlic and thyme – sauté and stir for 5 minutes

  4. Place ham bone in Dutch oven

  5. Add boiled water and bring to a boil

  6. Add split peas

  7. Loosely cover and reduce heat to low, to a slow simmer – cook for 1 hr

  8. Skim off any impurities once simmering

  9. Add bay leaves, salt and pepper – stir

  10. Remove ham bone

  11. Add chopped ham – cook for 30 minutes or until desired consistency

  12. Add salt and pepper to taste

  13. Remove bay leaves

  14. Drizzle extra virgin olive oil (optional)

  15. Serve hot

 

Cook Well!Eat Well!

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