After making a bone in ham, the next natural meal is split pea soup. Making the soup in the crock pot makes for an easy weekday meal. I found this recipe online a year ago from Whole Foods, very simple and flavorful. I prepped everything the night before so starting the slow cooker in the morning would be as easy as can be.
-1 (16oz) package of dried green split peas, rinsed
-1 meaty ham bone
-2 cups of diced ham
-1 cup sliced carrots
-1 cup chopped yellow onion.
-2 ribs celery plus leaves, chopped.
-2 cloves garlic, minced
-1 bay leaf
-1/4 cup fresh parsley
-salt and pepper to taste
-6 cups chicken broth.
(Everything prepped to go in the refrigerator for morning)
1. Layer in crock pot in this order, do not mix or stir. Cook on low for 8 hours.
2. After the soup has cooked remove the bone letting meat fall off into the soup, remove bay leaf and stir well.
When I think of ham, I think of large holiday gatherings with family and friends. Making a ham is easy, healthy, affordable, and a perfect gateway meat to leftover meals. In addition to a delicious meal, I find making a large roast on the weekend can be a huge help to week night meals. This weekend we made a ham, taking care to save the bone to use a few days later for split pea soup.
– 1 fully cooked bone in half ham, 7-8lbs
– 25-30 whole cloves
– 1/4 cup brown sugar
– 2 Tbsp mustard
– 2 Tbsp (+) fresh lemon juice
1. To prepare ham, place cut side down in roasting pan and score through fat and skin. Make cross-hatch lines about 1 inch apart, taking care to not cut down into the meat.
2. In the center of cross-hatch marks, pierce with whole clove. I do this to the entire exposed surface of the ham.
3. Cover ham for the first half of cooking with foil. Bake at 325 for 2-3 hours or until internal temperature reaches 145 degrees (as long as the ham was purchased fully cooked). If you are cooking a ham that was not fully cooked, you will want to cook to an internal temperature of 165 degrees.
4. When there are about 30 minutes left in cooking time, drizzle ham with a glaze made of mixed brown sugar, mustard, and lemon juice.
5. Let the ham rest for 10-15 minutes before slicing and serving.