Smoky Ham Hock & Split Pea Soup
Transform your holiday leftovers into a delightful bowl of Smoky Ham Hock & Split Pea Soup. Inspired by familial traditions, this recipe elevates traditional split pea soup with the deep flavors of homemade ham stock and a medley of spices. Its heartiness, combined with the smokiness of the ham hock, creates layers of flavor that will warm your soul. Perfect for chilly days, this soup is crafted over time, allowing the ingredients to meld beautifully. Enjoy it as a comforting meal on its own or paired with crusty bread. Each spoonful delivers a sense of nostalgia, enriched by a touch of spice that brings excitement to every bite. A must-try for anyone who appreciates the magic of home-cooked goodness post-holiday festivities.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Split Peas
3 cups (picked over and rinsed)
Ham Stock
6 cups (homemade from ham bone or store-bought ham hock)
Bay Leaves
5 leaves (used in stock and cooking)
Chicken Broth
5 cups (or adjust as necessary based on stock saltiness)
Diced Ham
3 cups (leftover ham, diced)
Carrots
3 (finely chopped)
Celery
2 ribs (with leaves, finely chopped)
Onion
1 (finely chopped)
Garlic
2 cloves (finely chopped)
Sugar
1 teaspoon (optional)
Lemon Juice
1 teaspoon (freshly squeezed)
Salt & Pepper
to taste (to seasoning preference)
Parsley
1 dash (dried or fresh)
Thyme
1 dash (dried)
Marjoram
1 dash (dried)
Cayenne Pepper
1 dash (for added heat)
Instructions
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1. Prepare the Ham Stock: Place leftover ham bone or a smoked ham hock in a large pot. Add 8 quarts of water and 5 bay leaves. Bring to a slow simmer and cook for about 2 hours, until you yield approximately 6 cups of rich stock. Once done, allow the stock to cool slightly before tasting. If the stock tastes salty, dilute it with plain water and chicken broth until you have a total of 10 to 12 cups of liquid. Refrigerate the stock to allow the fat to rise, then skim off as much fat as possible and set aside.
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2. Prep the Split Peas: Rinse the split peas in a dish, picking through them to remove any debris or off-color peas. Place them in a separate pot, cover with water, and remove any floating particles. Drain and set aside.
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3. Start Cooking: In a large stock pot, heat 2 to 4 tablespoons of reserved ham fat over medium-high heat. Add the diced onion, chopped carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
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4. Combine Ingredients: Add the prepped split peas, ham, chicken broth, lemon juice, sugar (if using), the remaining bay leaf, parsley, thyme, marjoram, cayenne pepper, and the prepared ham stock to the pot. Stir well to combine all ingredients.
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5. Simmer: Reduce the heat to low and cover the pot. Allow the soup to simmer for about 45 minutes, stirring occasionally.
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6. Season & Continue: Taste the soup, and then season with salt and pepper to your preference. Continue cooking for an additional 45 minutes, or until the peas are tender and the soup has thickened.
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7. Finalize the Texture: Once cooking is complete, remove the bay leaf. For a chunky soup, serve as is. For a creamier texture, use an immersion blender to partially puree the soup, or blend to your desired consistency.
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Enjoy this hearty dish with a side of crusty bread or a green salad for a complete meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Split Pea Soup?
The soup uses leftover ham bone or a smoked ham hock to create a rich stock, along with 3 cups of diced ham added directly to the soup.
How do I prepare the homemade ham stock?
Place a ham bone or smoked ham hock in a pot with 8 quarts of water and 5 bay leaves. Simmer for 2 hours to yield about 6 cups of stock.
What should I do if the ham stock tastes too salty?
If the stock is too salty, dilute it with plain water and chicken broth until you reach a total volume of 10 to 12 cups.
How do I prepare the split peas before cooking?
Rinse the peas in a dish, pick through them to remove debris or off-color peas, cover with water to remove floating particles, and drain.
Which vegetables are included in the recipe?
The recipe calls for finely chopped carrots, celery (with leaves), onion, and garlic.
What fat is used to saute the vegetables?
The recipe suggests using 2 to 4 tablespoons of the fat skimmed from the chilled ham stock.
How long does the soup need to simmer in total?
The soup simmers for an initial 45 minutes, then another 45 minutes after seasoning, for a total of approximately 90 minutes.
Can I adjust the texture of the soup?
Yes, you can leave it as is for a chunky texture or use an immersion blender to partially or fully puree it for a creamier consistency.
What spices give this soup its smoky flavor?
The smokiness comes primarily from the ham hock, while dashes of thyme, marjoram, parsley, and cayenne pepper add depth.
Is there any sugar in this recipe?
One teaspoon of sugar is listed as an optional ingredient to balance the flavors.
Why is lemon juice added to the soup?
One teaspoon of freshly squeezed lemon juice is added to brighten the heavy, smoky flavors of the ham and peas.
How much chicken broth is required?
The recipe calls for 5 cups of chicken broth, though this can be adjusted based on the saltiness of your ham stock.
What is the purpose of the bay leaves?
Bay leaves are used both in the initial stock-making process (5 leaves) and during the soup simmering stage (1 leaf) for aromatic depth.
Is this recipe spicy?
It contains a dash of cayenne pepper for a touch of heat, but it is generally a mild, savory soup.
What should I serve with Smoky Ham Hock & Split Pea Soup?
It pairs perfectly with crusty bread or a fresh green salad for a complete meal.
How many split peas are used?
The recipe requires 3 cups of split peas.
Can I use store-bought ham stock?
Yes, if you do not have a ham bone, you can use store-bought ham stock or additional chicken broth with a smoked hock.
When do I add the garlic?
Finely chopped garlic is added to the pot during the sauteing stage with the onions, carrots, and celery.
Do I need to soak the split peas overnight?
No, split peas do not require overnight soaking; they just need to be rinsed and picked over before cooking.
What should I do with the fat from the ham stock?
Refrigerate the stock so the fat rises to the top, then skim it off and use it to saute your vegetables for extra flavor.
What herbs are used in this soup?
The recipe uses a combination of parsley, thyme, and marjoram.
Can I use a slow cooker for this recipe?
While the instructions describe a stovetop method, the tags suggest it is suitable for slow cooker adaptation.
How do I know when the soup is done?
The soup is ready when the peas are tender and the liquid has thickened to your desired consistency.
Should I remove the bay leaves before serving?
Yes, the instructions specify to remove the bay leaves once the cooking is complete.
What type of onion should I use?
The recipe calls for one finely chopped onion; a standard yellow or white onion works best.
How much water is used to start the stock?
The stock begins with 8 quarts of water, which is reduced through simmering.
Can I use fresh herbs instead of dried?
Yes, while the recipe lists dashes (implying dried), fresh parsley, thyme, or marjoram can be used in slightly larger quantities.
Is this a good recipe for holiday leftovers?
Yes, it is specifically designed to use up a leftover holiday ham bone and extra diced ham.
What is the total amount of liquid used in the soup?
Between the ham stock and chicken broth, the recipe uses approximately 11 to 17 cups of liquid depending on dilution needs.
How many carrots and celery ribs are needed?
You will need 3 finely chopped carrots and 2 celery ribs with their leaves.