Re:Split pea soup with ham
Pea soup is simplicity itself: In a large pot put hambone together with whatever meat is still clinging to it, add a bag of split peas, some chopped up onion, celery, and carrots, a dozen or so black peppercorns, a bay leaf or two, about a gallon of water and simmer at a very low temp for about 6 hours, stirring now and then. If you try to cook it at too high a temp or don't stir it, it will burn on the bottom of the pot.
Pick out the bones and run the whole mess thru a food mill and serve with a crusty loaf of rye bread or saltine crackers.
Some folks like to add garlic, rosemary, hot dogs, thyme, chicken stock, chunks of ham... they're all fine, whatever you like can't hurt a great basic soup like split pea.