split pea soup w/ a ham bone?
I have a ham bone left over from a roast ham that has plenty of scraps on it, but not a vast quantity of meat. Would this work well in a split pea soup? I've looked at several recipes that call for smoked hocks (honestly not 100% sure on the difference btw the hock and the bone) or larger quantities of pork, rather than the bone. I can supplement w/ some of the original ham, but any recipes and suggestions would be appreciated.
My favorite split pea soup is this from Magic Pan Restaurant
The last time I made this soup I didn't have much meat left on the bone so I went to the deli counter and told the butcher I needed between 3/4 and a pound of ham cut in a chunk. I cut it into bite sized chunks and added it to the soup.
You'll get the most flavor out that bone if you make a broth with it first. That has two advantages: you can determine whether there is enough flavor in the broth before you add the peas and you will get more flavor from cooking much longer than if you combined the bone and the peas together (because the split peas will likely get mushy long before the bone has given up all the flavor it has).
So here is what I do: put the bone in a kettle, cover with water, and bring to a boil. Reduce the heat to a simmer and simmer for 20 minutes or so, skimming any foam or scum that rises. Then add aromatics like chopped onion, celery, carrots, peppercorns, bay leaf, thyme, and bring back up to a simmer and cook for a couple of hours. Taste the broth after two hours, and if not flavorful enough you'll probably need to supplement your broth with other stock before proceeding with the soup. At this point remove the bone, let it cool and remove the meat, dicing it and add it back to the soup pot. Add split peas and any other vegetables or seasoning at this point and cook until the peas are done.