As with a lot of roasts I sometimes think that I have more fun with the ham leftovers than the initial meal and I always like to start off with that precious ham bone! The ham bone is perfect for simmering for hours in soups and stocks to bring out all of its flavour imparting it into the soup. You can use a ham bone in a lot of different soups but my favourite has to be the classic split pea soup which is a bowl of comfort food on a chilly day. With the days getting colder I knew that I would be using the bone from the gingersnap crusted ham that I made last week and it was the perfect opportunity to update my split pea soup recipe with some new photos!
This split pea soup is super easy to make where you really just need to saute some vegetables, throw everything into the pot along with the ham bone and then simmer for a few hours letting all of the flavours come out while the split peas cook. I like to go with a ham broth for this soup but chicken broth or vegetable broth also work. If you have any leftover ham meat, it makes a great addition and I like to finish everything of with a hit of grainy mustard and lemon juice.
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