Transforming Leftover Christmas Ham into Hearty Yellow Pea Soup - Glen And Friends

smoked ham hock

🥗Healthier: turkey ham

💰Cheaper: pork shoulder

Turkey ham reduces fat while still providing flavor.

yellow split peas

🥗Healthier: green split peas

💰Cheaper: dried lentils

Green split peas offer similar texture and taste.

Start by placing the ham bone in a stock pot.

Add whole peppercorns to the pot without cracking them.

Roughly chop onion, carrot, and celery and add them to the pot.

Pour in 10-12 cups of water to make the stock.

Cover the pot and bring it to a bare low simmer, avoiding a hard boil.

Skim off any protein foam that forms on the surface during simmering.

Let the stock simmer for about 2 hours.

After 2 hours, check the stock and prepare the rest of the ingredients.

In a separate pan, melt bacon fat and sauté onions, celery, and some carrots until softened.

Add a little pepper to the sautéed vegetables but no salt, as the ham will provide enough salt.

Add a couple of bay leaves to the stock for balance.

Before serving, add a splash of vinegar to the soup for acidity.

Introduce two types of yellow peas: add split yellow peas immediately and soaked whole yellow peas just before serving.

Ladle the ham stock over the peas and vegetables in the pot.

Remove the ham bone from the pot and let it cool slightly.

Cut off as much ham as possible from the bone and add it back to the soup with the whole yellow peas.

Cover the pot and let the soup simmer for about 45 minutes to an hour until the whole peas soften.

Stir the soup occasionally and check for seasoning, adding salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary