Recipe by Ann B
A definite what-to-do with those spiral ham leftovers. We have a large family, so I always double the recipe and chop up everything "un-spiraled" and left on the ham. If making the recipe below, I would guess maybe three heaping cups of ham -- you could use ham steak. Can also use broth instead of bouillon.
- 1 tablespoon olive oil
- 2 cups chopped onions
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2-1 teaspoon crushed red pepper flakes
- 1 tablespoon crushed garlic
- 2 bay leaves
- 1 lb dried split peas
- 4 large soft chicken bouillon cubes (Knorr or Maggi)
- 8 cups water (I just use water and right number of large Knorr Chicken bouillon cubes)
- 3 cups chopped ham
Directions See How It's Made
- Heat oil in large soup pot over medium high heat.
- Add onions.
- Season with salt, pepper, & crushed red pepper.
- Sauté for 2-5 minutes.
- Add garlic, bay leaves, and split peas.
- Cook stirring for 2-5 minutes.
- Add the broth and ham.
- Bring to a boil.
- Reduce heat to medium and simmer, stirring occasionally, for 1 hour or more, until the peas are tender.
- Remove from heat and let cool slightly.
- Remove bay leaves and discard.
- Serve hot.
- OPTIONAL: May use a hand mixer and process till peas are smooth.