Ham and Split Pea Soup

By cortanez

Use a small smoked picnic ham if you can find one. Otherwise, buy a half-picnic ham and remove some meat, which you can use in sandwiches, salads, or omelettes.

Ingredients

• 3 quarts water
• 1 piece (about 2 1/2 pounds) smoked, bone-in ham
• 4 bay leaves
• 1 pound (2 1/2 cups) split peas, rinsed, and picked over
• 1 teaspoon dried thyme
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, chopped medium
• 2 medium carrots, chopped medium
• 2 medium celery ribs, chopped medium
• 1 tablespoon unsalted butter
• 2 medium garlic cloves, minced or pressed through a garlic press
• Pinch sugar
• 3 small new potatoes, scrubbed and cut into medium dice
• Ground black pepper
• Minced red onion (optional)
• Balsamic vinegar

Details

Servings 6

Preparation

Step 1

1. Bring the water, ham, and bay leaves to a boil in a large soup kettle, covered, over medium-high heat. Reduce the heat to low and simmer until the meat is tender and pulls away from the bone, 2 to 2 1/2 hours. Remove the ham meat and bone from the broth; add the split peas and thyme and simmer until the peas are tender but not dissolved, about 2 1/2 hours. Meanwhile, when the ham is cool enough to handle, shred the meat into bite-size pieces and set aside. Discard the rind and bone.
2. While the ham is simmering, heat the oil in a large skillet over high heat until shimmering. Add the onions, carrots, and celery; saute, stirring frequently, until most of the liquid evaporates and the vegetables begin to brown, 5 to 6 minutes. Reduce the heat to medium-low; add the butter, garlic, and sugar. Cook the vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.
3. Add the sauteed vegetables, potatoes, and shredded ham to the soup; simmer until the potatoes are tender and the peas dissolve and thicken the soup to the consistency of light cream, about 20 minutes more. Season with pepper to taste. Ladle the soup into bowls, sprinkle with the red onion, if using, and serve, passing the balsamic vinegar separately.