It's the end of the ham, the post Easter baked smoked ham that I slow baked all night in my little Barbie oven. We've reached the bone. It's like the carcass of a wildebeest and we're the lions lying around licking our chops.
I froze the bone and some big chunks to use for the split pea soup finale. I used my freshly made stock that I poached the chicken thighs in along with root vegetables and spices.
This was a super rich soup and since the smoked ham wasn't as salty, you really tasted the pea. We've had way too much ham but I have to say it was so incredible that you just couldn't help yourself. This soup didn't even need the croutons.
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