From Dish Gwen:
What to do with a leftover ham?
Christmas came and went fast this year, and I wouldn’t even know it had happened if it weren’t for the leftovers. The fridge is packed with cookies, yams, the odd beer and half-drank bottle of wine, and the scraps of an 11-pound ham roast that I made for my family of 14. It’s rare that I’ve got this much food in the house, and my goal is to eat it all before it goes bad. Luckily I have friends like Dish Paige to come over and help me.
The only way I know to deal with a leftover carcass is boil it and make a soup. So here we go.
1 meaty ham hock and two cups of ham, cubed
1 medium size chopped onion (white or red)
2 or 3 sticks of celery, chopped
2 carrots, chopped
Two cups dry split peas, rinsed
Heat up your soup pot with a couple teaspoons of olive oil, and throw in some chopped onion. Once the onion starts to brown, put in the ham hock (I had to hack mine in half with a cleaver because it was too long to fit in the pot) and add enough water to cover the top of the bone, and throw in the celery and carrots with a pinch of salt. Boil for one to two hours covered on low heat, and don’t stir it (you want a nice, clear broth). Once the broth has some flavor (should taste rather hammy), strain the whole pot through a fine gauge strainer into a big bowl and then pour the liquid back into the pot. Add the split peas and simmer in the covered pot on medium heat for a half hour. If the water level drops below the top of the peas, add some more water so everything is submerged. Once the peas are tender, add the chopped ham and salt to taste. Serve with bread (my dad’s famous Christmas dill bread went very nicely with this) and garnish with fresh parsley if you’re feeling fancy.