Recipe by Julesong
Easy and delicious! An adopted recipe.
Top Review by Iowahorse
This turned out to be a pretty good recipe. After about two hours of cooking it was apparent there was a lot of liquid yet, so I uncovered it and turned the heat up a bit, and let it cook down for approx. another hour. After that it had a nice hearty consistency. I did add about another cup and a half of ham, and about a TB and a half of black pepper ( I've always liked mine peppery) and I also added some crisp cooked bacon crumbled on top when serving. A good flavor all in all, tho I may reduce the water and onions by just a bit next time.
- 1 lb Smithfield Ham (in pieces is fine)
- 1 large onion, chopped
- 1 gallon water
- 2 lbs dried split peas
- 3 large carrots, peeled and chopped fine
- 2 stalks celery & leaves
Directions See How It's Made
- Separate fat from the ham meat. Set meat aside.
- In a heavy large soup pot, fry the ham fat. When crisp, discard the solids.
- Fry the chopped onion in the fat.
- Add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned.
- Add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine).
- Cover pot and bring to a boil. Reduce heat to low and cook slowly, about 1 1/2 hours until peas are mushy. (Do not puree.).
- Serve with good, crusty bread and enjoy!