What to do with a ham bone?

Posted by Katie on April 11, 2010
101 in 1001, Cooking

Make split pea soup.

I should make this the first of my six weeks of new recipes for #83 on the 101 list.

In the interest of full disclosure, the official review from both Dave and Michael was, “Wow, this tastes WAY better than it looks.”

1 package (16 oz.) dried green split peas, rinsed
1 ham bone
2 cups diced ham
3 carrots, peeled & sliced
1 medium onion, chopped
2 stalks of celery plus leaves, chopped
2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 tablespoon seasoned salt (or to taste)
1/2 teaspoon fresh pepper
1 1/2 quart hot water


Layer ingredients in slow cooker, pour in water.  DO NOT STIR.  Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.  Remove bones and bay leaf.  Serve garnished with croutons.

I increased the recipe by 50%, which fit perfectly into the crock pot.  And I added several large chunks of ham in addition to the ham bone, which made the result pretty meaty and hearty.  I left out the salt too, because the ham was salty enough.  This would be a perfect meal for a cold winter’s day.

2 Comments to What to do with a ham bone?

  • I love the men’s comment! It’s true — split pea soup is one of those things that looks like it should be revolting, but is one of the yummiest things on the planet, especially on a cold, rainy day. Unbelievably, my kids LOVE “splat” pea soup and cheer whenever I make it. I used to hate it as a kid. Go figure.

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