Very good base recipe. I personally cook the hambone (with meat attached) in a crock pot with enough water to cover on low overnight. I then transfer the liquid through a fine mesh strainer into a large bowl, refrigerate and then skim any hardened fat from the top. I let the ham bone cool and remove all good meat. I simmer the split peas in the defatted ham broth with the stripped/clean ham bones. I chop up a couple of potatoes, add a bay leaf or two and a few dashes of liquid smoke. I don't add the carrots or ham meat until the last hour of simmering soup so it doesn't get too mushy. I have a rosemary plant and cut off a 6" piece and added during the intial simmering of peas. YUM! Of course you can add or detract whatever spices and I did add about a tblsp of McCormicks Carribean Jerk Seasoning to lend some more spice/earthiness to this soup. Great recipe you can alter to your own tastes! A splash of lemon or lime juice added right before serving gives the soup some zest as well.
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