On Tue, 23 Feb 2010 22:36:07 +0000 (UTC), Doug Freyburger
> wrote:

>Dave Smith wrote:
>>
>> I had a piece of ham steak with a big bone in it left over from Pancake
>> Day and decided to make a small pot of split pea soup. I decided to fake
>> it rather than look up a recipe because it was going to be a small batch
>> anyway. I chopped up an onion, some celery and carrot. I heated up the
>> leftover ham to try to render some fat, added a bit of olive oil and
>> sweated the vegetables and seasoned with salt and pepper. I added a cup
>> of split peas, and a few cups of water, brought it to a boil and them
>> simmered it for a few hours.
>>
>> It turned out great. I am starting to like this soup making thing.
>
>I have a couple of containers of split pea soup in the freezer and one
>in the fridge right now. Why make a small batch? ;^)
>
>This batch is made form Honey Baked Ham. My bias - I think adding sugar
>to meat generally makes as much sense as adding styrofoam to beer.
>I'll take almost any dry rub over almost any sugar based BBQ sauce.
>Note to self - Use a real ham from now on. Last year there was a split
>pea soup from a Country Ham and that soup seriously ruled.

I agree about the honey baked ham. I use a cooks ham when I can for
stock. I cook it in the smoker at about 275 until it's done and save
the bone for soup.

Lou