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| Split Pea With Easter Hambone |
About once every two weeks Mamacat and I discuss split pea with hambone. "Sissy," she says, "How do you make the split pea with ham soup again? I have a hambone in my freezer waiting!" And I keep reminding her. And she keeps forgetting. And that's ok! I made another batch last night so I thought I'd do her and myself a favor and record the recipe. Mamacat: Enjoy!
Split Pea with Easter Hambone Soup--for Mamacat
--1 hambone from Easter dinner (my original ham was an 8-pounder--we left about 1 pound of meat still on the bone)
--2 bunches carrots
--2 onions
--1 bunch celery
--1 head garlic
--6-8 red potatoes (Yukon golds are nice too--not Russet!)
--2 16 oz bags of split peas (you only need one and a half)
--2 large pots (or one large stockpot and one mixing bowl that can take boiling water poured into it!)
Toss the hambone into a
large stockpot. I mean really large. I think I used about a 12 quart-er. Quarter one of the onions and toss in the pot along with the head of garlic, cut horizontally in half (I just toss the whole thing in, skin and all). Scrub one bunch of carrots, break into chunks, and add to the pot (I can't be bothered with peeling carrots for broth). Rinse celery and break the stalks and add to the pot.
Cover the entire concoction with water--I bring it up to about an inch and a half from the top of the pot.
Bring to a boil and then turn down to simmer for one hour until fragrant and the ham is falling off the bone.
Meanwhile, rinse and sort one and a half bags of peas (about 24 oz). Drain, toss in a metal pot or mixing bowl. If you have an electric teapot, cover the peas two times deep with boiling water from the kettle--or just pour cold water into a metal pot to cover the peas two times deep and bring to a boil and then turn off the heat. Either way works. Cover the contraption and let the peas steep for an hour.
Back to the hambone! With tongs and a large spoon, remove hambone and set aside. Scoop out vegetables with a slotted spoon or sieve--compost or toss. Save the broth! This is important! Break apart the meat on the hambone as much as you can with the tongs/spoon--it's hot and will be for a while.
Wash peel and chop the remaining bunch of carrots. I like carrot coins if the size works! Dice the remaining onion and toss into the 12 quart-er with the reserved stock. Add the soaked peas (they will have doubled in size). Bring back to a boil and then simmer for about 30 minutes. Scrub and chop the red potatoes into one and a half inch cubes. Add to the simmering liquid and cook for 20 minutes more. Watch the potatoes--don't let them overcook!
Finally, shred the delicious ham from the bone, picking out any fat, etc., and add to the pot.
Ladle out a bowl, put your feet up and enjoy a hearty meal. You deserve it.
Tastes better the next day and tastes really, really good with home made bread, as pictured above.
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| In the Kim Kitch |
PS, for a tasty dessert that would go perfectly with this early spring dinner, pop over to
TheKimKitch and check out her adventures with
coconut cake and orange marmalady.
XOXO Terez
