About this recipe: This is a good way to use leftover ham, you can find it in supermarkets stocked with Western ingredients. Some people like to add diced carrots or potatoes. However you tweak this recipe, it will indeed become a rainy weather staple.
There's a lot you can do with this recipe, beginning with buying the ham bone at any Honey Baked Ham Store--a coupla bucks and they usually leave about a pound of ham on 'em. I don't brown anything first--just toss in as much diced onion, carrot, celery, and potato as you like. A little garlic adds an interesting dimension. I use a whole bag of dried split peas (not pre-soaked), and after they are cooked and beginning to fall apart, I add another half bag. By the end of the slow cooking time (at least 2 hours; longer is better), the first batch of peas has disintegrated, and the second is soft, cooked, but retains their shape. Take it easy with the salt because the ham is usually very salty. - 09 Dec 2005 (Review from Allrecipes US | Canada)
i always soak my peas overnight,,2 reasons , they cook faster and the more you soak and keep changing the water the less gas you will have from the peas! great recipe! - 25 Feb 2006 (Review from Allrecipes US | Canada)
Absolutely FANTASTIC. I used the Easter ham bone, chopped up a little extra ham, threw it in the slow cooker with half a chopped onion, a pound of dried split peas, a quart of chicken broth and a little s&p and ground mustard and walked away. 6 hours later it was the most incredibly rich and flavorful pea soup I've ever tasted. Didn't even soak the peas. Will definitely make again. - 17 Apr 2006 (Review from Allrecipes US | Canada)