Best Smoked Ham Split Pea Soup Recipes

SPLIT PEA & GREEN PEA SMOKED HAM SOUP

Steps:

• Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water - this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
• Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
• When you are ready to serve, mix the hot soup with most of the ham - gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

SPLIT PEA AND SMOKED HAM SOUP

Steps:

• In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette.

COUNTRY STYLE SMOKED SAUSAGE, HAM AND SPLIT PEA SOUP

Steps:

• WHICH GAMMON or HAM?.
• I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup.
• Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time.
• If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time.
• As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done!
• Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked.
• Cooking the Ham or Gammon:.
• Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes.
• Turn the ham over about half way through cooking.
• Immediately after the ham is put on to cook, start on the vegetables.
• Cooking the Soup:.
• Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling).
• This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft.
• The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked.
• Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size.
• The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning.
• Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette.
• This soup freezes well and will keep in the freezer for a month.

SPLIT PEA AND SMOKED HAM SOUP

Steps:

• In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette. Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/split-pea-and-smoked-ham-soup.html?oc=linkback

SMOKED HAM & SPLIT PEA SOUP

Steps:

• Heat water and peas to boiling in a dutch oven. Boil for 2 minutes. Remove from heat, cover and let stand for 1 hour.
• Stir ham, onion, salt and pepper in peas. Heat to boiling, reduce heat. Cover and simmer until peas are tender, about an hour.
• Skim fat if necessary.
• Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (or smaller). Stir ham, carrots and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes.
• Enjoy.

SMOKED HAM SPLIT PEA SOUP

Steps:

• 1. Add two table spoons veggie oil to a large heated dutch over pot.
• 2. Place the left-over smoked ham on the bone in the heated pan and brown on all sides.
• 3. Add the onions, carrots, celery, red pepper, and garlic. Cook for about 4-5 minutes.
• 4. Add all chicken stock. Add anough water so that ham (bone) is completely covered with liquid. Then cover & simmer for 2-3 hours or until the meat is falling off that bone.
• 5. Remove all the meat from the bone and remove the bone from the soup. Add in the package of dried split peas.
• 6. Cook uncovered until the peas are tender and the soup thickens.
• 7. Taste and check for salt & pepper.
• 8. Serve with crusty bread.
• 9. NOTE: make this dish if you're single. Whoever you serve this to will marry you in no time.