I hope you all had a wonderful Easter holiday. We spent ours with family and friends on Sunday.
Monday rolled around and we were left with the daunting task of…what to do with leftovers. Last year we started a tradition with our neighbors across the street of doing a holiday leftover night. We heat up what we had leftover, they bring over what they had, and we see what’s left by the end of dinner and plan out the next meal.
Most of ours was gone! Except the ham. The big, delicious spiral ham.
I chopped up what was left of the ham, put it in a deep pan with garlic, water, chicken bullion, onions, a bag of dry split peas (rinsed and sorted), and then added shredded carrot and diced potatoes. Seasonings were black pepper, Garlic powder, and onion powder.
I cooked it on the stove for about 90 minutes, stirring occasionally.
And I think it’s the best attempt I’ve made yet!
Diced ham from Easter leftovers, about 2 cups
Bag of dry split peas, rinsed and sorted
4 small potatoes, peeled and diced
1 cup shredded carrot
1/4 cup diced onion
1 garlic clove (I used frozen Walmart ‘pop n cook’)
2 tablespoon chicken bullion (I used ‘Better than Bullion’ brand)
Add the following to your taste:
Add to large pot, bring to boil, reduce heat to simmer, and let it cook about an hour to 90 minutes. Stir occasionally so you don’t burn the bottom of the soup.
Note: I was worried the potatoes would cook too quickly and become mush before the peas cooked down, but they turned out great.