2 quarts water
1 carrot (cut up)
1 onion (cut up)
2 stalks of celery (cut up)
3 whole cloves
1 hambone
1 cup split peas (quick cooking)

Cook everything together about 2 hours or until vegetables are soft. Remove bone and put liquid and vegetables through sieve. Salt to taste.

I have a recipe I have kind of garnered from a few recipes. I thought I would share with you guys. I use my leftover ham that I create my own topping for.

Pack for ham

1 can crushed pineapple, juices included
2-4 tablespoons brown sugar
2 teaspoons ground cloves


Split pea soup



Servings ? 6-8



Ingredients

2 tablespoons oil (olive or vegetable)
1 medium to large onion, diced
2 large carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, minced
1 (32 ounce) container of chicken broth
4-6 cups water
1 package split peas (rinsed and drained)
1 pound leftover Mary?s Holiday ham (smoked turkey neck, turkey wings, smoked ham hock or bacon), (if using bacon cut it into bite size pieces and sauté for a bit to render out some of the flavor before adding the water and beans)
¼ cup pineapple mixture (only if using Mary?s holiday Ham)
Salt and pepper to taste.




Directions

1. In stock pot over medium heat until hot. Add the onion and sauté for about 5 minutes turn down to medium low and add the garlic, celery and carrot. Sautee for another 10 to 15 minutes or until the onion is transparent and soft. Add ham and heat through.

2. When ready add chicken broth. Turn up heat, and bring to boil. Boil for 5 minutes. Add split peas and turn down to simmer. Simmer until veggies are soft and peas are done.



Notes