How do I make split pea soup with ham hock?
A few questions. Dried green split peas are soaking right now. Do you add the dried peas to the stock or do you boil them first? Also if I put the ham bone in the stock with my carrot celery onion and then remove it. Will I not have a ton of fat? I’ve never done it before and I have to make it for dinner tonight! It’s 3:30 now. HELP!
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Another suggestion: buy ham and cut it into smallish pieces and add to the split pea soup as you are cooking it. I do not add water to the split peas except to soak them the night before. I rinse the split peas after the overnight soak and add chicken broth rather than water, and then the ham. Black forest style bacon crumbled when serving.
- make a broth with the ham bone by simmering the bone in about 6-8 cups water for about 2 hours. You can also make the broth in a slow cooker (6 hrs on LOW or 3 hrs on HIGH). You can skim off the fat and scum as the broth is simmering.
- take out the bone. Pick off any meat that might be left and add back to the broth. Add the peas, onions, carrots, and celery (& maybe a bay leaf) to the broth. Cook until the peas have mostly disintegrated.
- Taste and adjust seasoning, if needed. Don't over-salt. The ham will often provide plenty of salt to the soup. I err on the side of caution and don't add any salt if the soup tastes a little bland. My split pea also seems to get saltier as it sits there.
I don't presoak the dried peas but the soup will come together faster if you do.
To your last question: is there a ton of fat in the final soup? Depends on how much fat there is on the bone. Usually there isn't much fat left on the ham bone. If yours does have a lot of fat attached, cut it off prior to simmering. You can always make the broth first, refrigerate, and remove the fat the next day (it's easier). Or you can try to skim off the soup as it cooks. I don't see a lot of fat my split pea, but then there usually isn't much fat left on the bone.
Let us know how the soup turns out :)