Pea and Ham Soup with Christmas Ham

Pea and ham soup is a hearty, gently savory soup made with dried split peas, vegetables, stock and leftover Christmas ham. The peas break down as they simmer, thickening the broth naturally, while a meaty ham bone or diced ham adds depth; it is a practical way to turn holiday leftovers into a warming meal.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (130 g)
2 celery ribs, diced, about 1 cup (100 g)
2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
1 pound (454 g) dried green split peas, picked over and rinsed
8 cups (1.9 L) low-sodium chicken stock or water
1 meaty, cooked ham bone, about 1½–2 pounds (680–900 g), or 2 cups (300 g) diced cooked Christmas ham
1 bay leaf
½ teaspoon (1 g) dried thyme
¼ teaspoon (0.5 g) black pepper, plus more to taste
½ teaspoon (3 g) fine salt to start, only if needed
1 tablespoon (15 ml) lemon juice or cider vinegar, optional
2 tablespoons (8 g) chopped parsley, optional, for serving

Instructions

Prepare the peas and ham. Pick through the split peas for any small stones or debris, then rinse them in a sieve under cold water. If using a ham bone, check that it fits comfortably in your pot. Remove any tough outer skin from the ham, but leave some meat attached; reserve extra cooked ham to add near the end.
Soften the vegetables. Warm the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 6–8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic and cook for 30 seconds.
Start the soup. Add the rinsed split peas, stock or water, ham bone, bay leaf, thyme and black pepper. Bring to a boil, skimming off any foam that rises, then reduce the heat to maintain a gentle simmer. Partially cover the pot, leaving a small gap for steam to escape.
Simmer until tender. Cook for 75–90 minutes, stirring every 15–20 minutes and scraping the bottom of the pot so the peas do not stick. Add a splash of water if the soup becomes thicker than you like before the peas are tender. The peas should be soft and collapsing; cooking time can vary with their age.
Remove the bone and finish. Lift out the ham bone and bay leaf. When the bone is cool enough to handle, pull off the meat, discard the bone and any gristle, and chop the meat. Return the ham to the pot. If using diced ham instead of a bone, stir it in during the final 10 minutes so it heats through without becoming dry. For leftovers being reheated, heat to 165°F (74°C); the USDA FSIS safe minimum for reheated leftovers is 165°F (74°C), checked with a food thermometer.
Adjust the texture and seasoning. For a smoother soup, blend part or all of it with an immersion blender, keeping the blender head submerged to avoid splashes. Thin with hot water or stock if needed. Taste before adding salt because Christmas ham and stock can already be salty. Stir in lemon juice or cider vinegar if you want a brighter finish, then serve hot.

Tips

Use a gentle simmer. A hard boil can make peas stick to the base of the pot before they soften. Stir regularly, especially during the last half hour, when the soup thickens.
Soaking is optional. Rinsed split peas can go straight into the pot; soaking is not required. If you soak them, refrigerate while soaking, drain and rinse, then begin checking for tenderness earlier because they may cook faster.
Choose stock carefully. Low-sodium stock gives you more control, particularly with a salty ham bone. Water works, too, though the finished soup will have a milder flavor.
Make it without a bone. Use diced cooked ham and stock. The soup will still be filling, but it will have less of the deep, savory flavor that develops from simmering a bone.

Serving Suggestions

Serve in warm bowls with crusty bread, toasted sourdough or a simple green salad. A little chopped parsley and freshly ground black pepper add freshness, while a small spoonful of plain yogurt or sour cream makes a creamy contrast. If the soup is especially thick, offer extra warm stock or water at the table to loosen individual portions.

Variations

For a smokier flavor, add ½ teaspoon (1 g) smoked paprika with the thyme. To include more vegetables, stir in 1 cup (120 g) diced potato during the last 30 minutes, or add a handful of chopped kale during the last 5–10 minutes. For a meat-free version, omit the ham and use vegetable stock; add 1 teaspoon (5 ml) soy sauce or a little smoked paprika for extra savoriness, adjusting salt after tasting. Yellow split peas can replace green ones in the same quantity, though they make a soup with a slightly sweeter, more golden character.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow, covered containers. Keep refrigerated for 3–4 days. The peas absorb liquid as the soup stands, so stir in a little water or stock before reheating. Reheat on the stove over medium-low heat, stirring often, until steaming throughout and at least 165°F (74°C); check the center with a food thermometer. You can also microwave individual portions, stirring partway through and checking the temperature in more than one spot.

Freeze cooled soup in airtight, freezer-safe containers for up to 3 months for best quality, leaving room for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C). If the texture looks split after thawing, stir well or briefly blend to bring it back together.

Frequently Asked Questions

Do I need to soak split peas first?
No. Unlike many dried beans, split peas usually cook well without soaking. Rinse and sort them before cooking, then allow enough simmering time for them to become completely tender.

Can I make this with leftover Christmas ham but no ham bone?
Yes. Use 2 cups (300 g) diced cooked ham and chicken stock or water. Stir the ham in for the final 10 minutes. The result will be a little less deeply flavored, so taste and adjust the pepper, salt and optional splash of vinegar before serving.

Why are my split peas still firm?
They may need more time, especially if they are older, or your simmer may be too low. Keep the pot at a steady gentle simmer and continue cooking, adding water if the soup gets too thick. Acidic ingredients such as lemon juice or vinegar are best added after the peas are tender.

Can I make the soup in advance?
Yes. The flavor develops as it rests, but the soup also thickens considerably in the refrigerator. Cool and refrigerate it within 2 hours, then loosen with stock or water as it reheats to 165°F (74°C).

Can I use a slow cooker?
Yes. Soften the vegetables in a skillet first for better flavor, then transfer them to the slow cooker with rinsed peas, stock, seasonings and the ham bone. Cook on low until the peas are tender, usually about 7–8 hours, though appliances vary. Remove the bone, shred the meat and return it to the soup; check that reheated leftovers reach 165°F (74°C).

How can I make the soup less salty?
Use water or low-sodium stock, avoid salting at the start, and taste after the ham has simmered. If it is still too salty, add unsalted water or stock and more cooked peas or vegetables if available. A little lemon juice can balance the taste, but it will not remove salt.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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