Ham and Split Pea Soup

serves six

NOTE: Use a small 2¹/₂-pound smoked picnic portion ham if you can find one. Otherwise, buy a half-picnic ham and remove some meat (see figures 8 and 9), which you can save for use in sandwiches, salads, or omelets.

INSTRUCTIONS:

1. Bring 3 quarts water, ham, and bay leaves to boil, covered, over medium-high heat in large soup kettle. Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2¹/₂ hours. Remove ham meat and bone from broth; add split peas and thyme and simmer until peas are tender but not dissolved, about 45 minutes. Meanwhile, when ham is cool enough to handle, shred meat into bite-sized pieces and set aside. Discard rind and bone.

2. While ham is simmering, heat oil in large skillet over high heat until shimmering. Add onions, carrots, and celery; sauté, stirring frequently, until most of the liquid evaporates and vegetables begin to brown, 5 to 6 minutes. Reduce heat to medium-low; add butter, garlic, and sugar. Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.

3. Add sautéed vegetables, potatoes, and shredded ham to soup; simmer until potatoes are tender and peas dissolve and thicken soup to the consistency of light cream, about 20 minutes more. Remove and discard bay leaves. Season with pepper to taste. Serve hot, sprinkling red onion over bowls, if desired, and passing vinegar separately at table.

VARIATION:

Ham and Split Pea Soup with Caraway

Toast 1¹/₂ teaspoons caraway seeds in a small skillet over medium-high heat, stirring frequently, until fragrant and browned, about 4 minutes. Follow recipe for Ham and Split Pea Soup, substituting toasted caraway seeds for the dried thyme.