Meme’s Mom’s Split Pea Soup
The story: my mom made split-pea soup every year. She always claimed that the best ham came from the Honey-baked Ham Company because of the glaze, which, in turn, made the best soup.
1 bone-in ham
2 bags dried split peas
1/2 brown sugar (optional)
salt/pepper to taste (I’ve even used truffle salt!)
I typically use this with a ham I get as a Christmas gift from my company. I save and freeze however much ham I would like for leftovers, sandwiches, etc. Although the key to a good pea soup is the bone, I also love quite a bit of ham as well.
1. Place your ham in a stock pot and fill with water to cover the ham.
2. Let simmer 3-4 hours.
3. Remove ham and set aside.
4. Strain broth is additional stockpot to remove fat and gristle. (I usually need help with this.)
5. Put strained broth back on stove and add split peas. (I use two bags, but that’s your preference.)
6. When ham cools, chop/shred into bite-sized pieces, removing fat and gristle.
7. Add ham back into stock pot and let simmer continuing to stir until the peas liquify–this may take a while.
8. Add sugar, s/p as needed.
This is one of my favorite things to make on a Sunday in the winter. It freezes really well.