Ingredients
1 pound leftover ham bone
(or try a package of smoked pork hocks)
1 to 1½ cup of finely chopped ham
2 carrots, chopped
2 stalks of celery, chopped
½ large red onion, chopped
2 cloves garlic, crushed
1 teaspoon freshly ground black pepper (white pepper)
2 or 3 bay leaves
Salt
1 pound dried split peas
Preparation
Cut the ham bone into two inch pieces with meat saw or fine bladed hack saw. Rinse the bone fragments from the meat. Place all of the ingredients into a large slow cooker (Crock-Pot) set to LOW. Cover with water and cook on low for eight to ten hours.
Remove the bones from the pot. If any meat remains on the bones trim it from the bone and return it to the pot. Set the Crock pot to HIGH. Add the bay leaves, ham, onion, carrots, celery, garlic, pepper, and pour in the split peas. Allow to simmer for at least 2-3 more hours to allow the peas to break down. Stir together well and season to taste
For a smoky flavor, try adding cooked crumbled bacon in with ham.
