flylikabird

Holiday Spiral Ham --->Split Pea Soup

Rate this topic

14 posts in this topic

Split Pea Soup

So I made it this afternoon and it came out delicious.  Started with a sugar glazed Carando Spiral Ham.

Ingredients

one yellow onion

Chopped Ham and Ham Bone

two cloves garlic

half pound potatoes

two packages dried split peas

four carrots

six parsnips

two boxes chicken stock

a few bottles of Poland Springs H2O

several tablespoons Cento Tomato paste from the tube

two tablespoons of Fennel Seeds

Turkish Bay Leaves

Butter

Olive Oil

a few tablespoons Tobasco sauce

Red Chili Flakes to taste

A few tablespoons of apple cider vinegar

Black Pepper and Salt

 

The Process  

Check your peas for stones or rotted peas.

Rinse them and then cover them with H2O in a large pot.   Bring to boil, then shut off, leave covered off heat 2hrs. 

Drain and rinse. 

In large pot saute all veggies in two tablespoons butter and olive oil mixture with fennel seeds, tomato paste and bay leaves....ten minutes.  

Add chicken stock.

Add chopped ham and ham bone.

Add peas. 

Add H2O to cover.   Bring to boil then simmer 2 hrs uncovered.    

Edited by flylikabird

Share this post


Link to post
Share on other sites

I'm glad yours worked out.

I tried with a spiral ham a few years ago and it was crap. I couldn't even eat it, and I can eat just about anything, lol.

I figured it was maybe because/how it was smoked.....

Share this post


Link to post
Share on other sites

Sorry to hear that Ben.

Yeah it was a hit both Christmas and today.

I don't know which ham you purchased but mine came from our local Stop & Shop.

Good luck in the future.  

Share this post


Link to post
Share on other sites
14 hours ago, flylikabird said:

Split Pea Soup

So I made it this afternoon and it came out delicious.  Started with a sugar glazed Carando Spiral Ham.

Ingredients

one yellow onion

Chopped Ham and Ham Bone

two cloves garlic

half pound potatoes

two packages dried split peas

four carrots

six parsnips

two boxes chicken stock

a few bottles of Poland Springs H2O

several tablespoons Cento Tomato paste from the tube

two tablespoons of Fennel Seeds

Turkish Bay Leaves

Butter

Olive Oil

a few tablespoons Tobasco sauce

Red Chili Flakes to taste

A few tablespoons of apple cider vinegar

Black Pepper and Salt

 

The Process  

Check your peas for stones or rotted peas.

Rinse them and then cover them with H2O in a large pot.   Bring to boil, then shut off, leave covered off heat 2hrs. 

Drain and rinse. 

In large pot saute all veggies in two tablespoons butter and olive oil mixture with fennel seeds, tomato paste and bay leaves....ten minutes.  

Add chicken stock.

Add chopped ham and ham bone.

Add peas. 

Add H2O to cover.   Bring to boil then simmer 2 hrs uncovered.    

How much Ham did you use and How much soup did it make

Share this post


Link to post
Share on other sites

Well it was a 10lb Carando Spiral Ham on X-mas day.    

By the time I made the soup it was half eaten.

I made a ham salad mix with about a half pound of ham then the soup.   

I'd say somewhere in the vicinity of 3 1/2-4lbs of chunked up ham.

Lotta soup....probably to much.   I might have to freeze some today.   

I freeze chili on a weekly basis so we'll see how the soup does on a hard freeze.

I'll get back on that later next week or so.   

Hope that answers your questions jolly mon.   

Share this post


Link to post
Share on other sites
5 hours ago, flylikabird said:

Well it was a 10lb Carando Spiral Ham on X-mas day.    

By the time I made the soup it was half eaten.

I made a ham salad mix with about a half pound of ham then the soup.   

I'd say somewhere in the vicinity of 3 1/2-4lbs of chunked up ham.

Lotta soup....probably to much.   I might have to freeze some today.   

I freeze chili on a weekly basis so we'll see how the soup does on a hard freeze.

I'll get back on that later next week or so.   

Hope that answers your questions jolly mon.   

Thank You  , I'm not sure if I want to make a large amount , my Dad use to but I've got too many picky eaters in the family now ,  But if it freezes well then I'm all in .

Share this post


Link to post
Share on other sites
On ‎12‎/‎28‎/‎2019 at 6:21 PM, jolly mon said:

Thank You  , I'm not sure if I want to make a large amount , my Dad use to but I've got too many picky eaters in the family now ,  But if it freezes well then I'm all in .

can't say for this recipe, but standard split pea soup freezes well.

Share this post


Link to post
Share on other sites

Good to know Fizzy.

I took the basic recipe and tweaked to my own tastes.

I added the parsnips, Tabasco, concentrated tomato paste, fennel seeds, chili flakes, and cider vinegar.

 

*recipe note......thyme dried or fresh should of been on the ingredients list. * 

Share this post


Link to post
Share on other sites
On ‎12‎/‎27‎/‎2019 at 7:22 PM, Ben Lippen said:

I tried with a spiral ham a few years ago and it was crap

Same here, now it's either Cooks shank or butt. I prefer yellow peas not green.

Share this post


Link to post
Share on other sites

Yeah it freezes well and still stands up...maybe better 'cuz the flavors concentrate.   

Happy campers from the ones who were just served.

Share this post


Link to post
Share on other sites
On ‎12‎/‎27‎/‎2019 at 7:14 PM, flylikabird said:

Split Pea Soup

So I made it this afternoon and it came out delicious.  Started with a sugar glazed Carando Spiral Ham.

Ingredients

one yellow onion

Chopped Ham and Ham Bone

two cloves garlic

half pound potatoes

two packages dried split peas

four carrots

six parsnips

two boxes chicken stock

a few bottles of Poland Springs H2O

several tablespoons Cento Tomato paste from the tube

two tablespoons of Fennel Seeds

Turkish Bay Leaves

Butter

Olive Oil

a few tablespoons Tobasco sauce

Red Chili Flakes to taste

A few tablespoons of apple cider vinegar

Black Pepper and Salt

 

The Process  

Check your peas for stones or rotted peas.

Rinse them and then cover them with H2O in a large pot.   Bring to boil, then shut off, leave covered off heat 2hrs. 

Drain and rinse. 

In large pot saute all veggies in two tablespoons butter and olive oil mixture with fennel seeds, tomato paste and bay leaves....ten minutes.  

Add chicken stock.

Add chopped ham and ham bone.

Add peas. 

Add H2O to cover.   Bring to boil then simmer 2 hrs uncovered.    

dayum,I can taste that right now man!

HH

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.