Ham and Split Pea Soup Recipe

Ham and split pea soup is ideal comfort food. Full of flavour and easy to make, it is the perfect dish for a cold day.

Are you looking for a delicious soup, that is bursting with flavour and full of nutrients? This ham and split pea soup is for you. It is really easy to make and a great way to use up left-over ham and ham stock. It will become a new family favourite.

A Timeless Tale: From Ancient Rome to Modern Kitchens, the Enduring Journey of Ham and Split Pea Soup

Ham and split pea soup is a traditional soup, I remember it from when I was young and I am sure many of you remember your grandparents making it. It is a simple recipe but full of flavour because of the way it is made. It is a traditional recipe made in North East England but is also found in many other counties and countries.

The next time you raise a steaming bowl of ham and split pea soup, hold it close and let your mind travel through time. This humble dish, bursting with comfort and flavour, carries whispers of millennia-old kitchens, salty sea voyages, and hearth-warmed homes.

Our pea tale begins far back in Ancient Rome, where it was “pultes pisanae,” a thick porridge of boiled split peas relished by commoners and emperors alike. The humble pea, dried and split for preservation, became a dietary staple across Europe, nourishing generations through harsh winters and lean times.

Medieval England, with its smoky cottages and ever-present cauldrons, saw families simmering vast kettles of peas, replenished daily with scraps and seasonal vegetables. Salted ham, a precious source of protein, added its savoury depth, birthing the foundation of our beloved soup.

By the 17th century, salty winds carried the aroma of pea soup beyond land. Sailors, armed with bags of dried peas and hunks of salted ham, relied on this hearty concoction for sustenance on long sea voyages, its simple ingredients defying spoilage and offering essential nutrients amidst the crashing waves.

Regional Variations

Across the globe, this adaptable dish took root, flourishing in distinct flavours and textures. Canadians embraced yellow peas, creating a sunshine-bright variation. Germany infused the broth with smoky meats like bacon or sausage, served alongside hearty rye bread. In the Netherlands, “snert” emerged, a thick stew brimming with pork and vegetables, warming skaters on frozen canals.

Even military kitchens echoed the soup’s practicality. Poland’s army built its strength on thick, spoon-standing pea soup, while Swedish and Finnish troops adopted a comforting Thursday tradition: pea soup with pancakes and mustard, a custom followed to this day.

Finally, the soup crossed the Atlantic, finding a home in 19th-century New England thanks to French-Canadian millworkers. Here, it evolved into a thinner broth, simmering with pork, carrots, and peas, a testament to the soup’s ability to adapt and thrive.

So, the next time you savour a spoonful of ham and split pea soup, remember its rich tapestry of history. It’s a story of ingenuity, resilience, and shared warmth, passed down through generations in every simmering pot, a simple dish reflecting the complex journey of a timeless culinary treasure.

Ingredients for Ham and Split Pea Soup

First, let’s clarify what split peas are. Split peas are dried peas that have been split in half, making them easy to store. They are not the same as fresh green peas that are eaten as a vegetable so just make sure you grab the right kind.

To make ham and split pea soup you will need these ingredients:

• Split Peas: You can use dried yellow split peas or green split peas in this recipe. I find that the yellow split peas have more of an earthy taste which works well with this soup. The green split peas are a bit sweeter.
• Ham: This recipe is great for using up leftover ham. Think of that big Christmas or Easter ham, reserve the ham stock and use it to make this soup. I use a small gammon joint and cook it in water to make the stock. If you don’t have a ham joint see the notes in the section below.
• Vegetables: I use an onion, carrot, stick of celery and a clove of garlic. This is enough to add flavour. Cut all the vegetables to a similar size
• Herbs: I use a bay leaf and some peppercorns when making the ham stock. For the soup, a sprinkle of thyme and a little salt and pepper for seasoning is all you need.
• Stock: Cooking the gammon joint creates the ham stock for the recipe. Use leftover ham stock or if you are using ham pieces you can substitute chicken stock.
• Butter: For cooking the vegetables

Scroll down to get the complete printable recipe.

Do Split Peas Need Soaking?

Split peas are similar to lentils, they don’t need to be soaked before cooking. This makes it easy to whip up the soup when you are ready. Make sure you rinse the peas under the tap to make sure there are no bits of grit in the peas.

What Type of Ham Should I Use?

• Ham Bone: Traditionally this soup was made using the ham bone and meat scraps from a previously cooked ham. It is getting harder to find ham bones these days but you may be able to get one from the butcher.
• Ham Hock: Ham hock is the thick cut of ham leg meat on the bone, also known as a pork knuckle. These are budget-friendly but have less meat on them. You will still get the ham flavour and if you like pieces of ham you could add some later.
• Ham or Gammon Joint: A ham or gammon joint works well. If you have a large joint for a celebration reserve the cooking stock and some of the meat to make the soup later. A small joint also works well and the extra can be used in sandwiches.
• Bacon or Pancetta: If you do not have any ham then you can substitute bacon instead. Just cook it with the vegetables and use chicken stock instead of the ham stock.
• Gammon Steaks: Gammon steaks would also work well. Just cut them into pieces and cook with the vegetables and chicken stock.

How to Make Ham and Split Pea Soup

Enjoy a delicious ham and split pea soup. It is perfect for a cold day and truly delicious. A real hug in a bowl.

So, let’s get started!

Step 1: Calculate the Cooking Time for the Joint

If you are using chicken stock you can skip the first two steps, but making your ham stock from scratch makes for a lovely flavour.

Weigh the meat to calculate the cooking time. Allow 10 minutes per 450g plus 10 minutes.

Step 2: Make the Stock

Rinse the joint under a tap. Put the gammon joint in a pan and cover with water. You can add a bay leaf and some peppercorns for more flavour.

Bring to a boil and simmer for the time you worked out in step 1. The ham should be firm and cooked through.

Step 3: Slice the Ham

Leave the ham to cool so you don’t burn yourself. Take the joint out of the stock and chop it into pieces. Keep the stock to one side.

The pieces can be chunky or small depending on your preferences. When you cook them with the vegetables and peas they will become softer.

Step 4: Prepare the Peas

Pour the peas out into a bowl and have a quick check to make sure there are no bits of grit in the pack.

Place the peas in a sieve and give them a quick rinse under a tap. This makes sure there is no dirt or dust. Set aside while you prepare the vegetables.

Step 5: Prepare the Vegetables

Cut the onion, carrot, garlic and celery into small pieces of roughly similar size.

Step 6: Make the Soup

Melt the butter in a large pan over a low heat. Add the carrots, onion, celery and garlic. Cook, whilst stirring for about five to eight minutes. The onions should be translucent.

Add the ham, split peas, bay leaf and thyme.

Pour in the stock and bring to a simmer, stirring occasionally. As the soup simmers the peas will become tender and the soup will thicken, as shown below. Simmer for around an hour and fifteen minutes until the peas are tender and the soup is nice and thick.

Season with salt and pepper and pour into a bowl to serve.

Ham and Split Pea Soup Recipe

Can I Make this Soup in a Slow Cooker?

Yes, it works well in a slow cooker. Just add all the ingredients, cover with water and cook on low for 8-10 hours or on high for 5-6 hours. Remove the ham and bay leaves then return the ham to the soup after chopping. If you prefer the soup less chunky you can use a stick blender for a finer consistency.

What Should I Serve With It?

There is nothing nicer than serving this soup with crusty bread and butter. It is a filling tasty soup so it doesn’t need anything else.

If you prefer you could also serve it with a green salad.

Storage Tips

If you have any soup left over you can store it in an airtight container in the fridge for 3 to four days. It may become a bit thicker when stored. If you need to thin it you can add a little water when you reheat it.

You can also freeze this in the freezer for up to three months. Make sure it is in a freezer-safe container and that it is fully chilled before putting it in the freezer.

Did you try it?

Do let me know what you think if you try this ham and split pea soup recipe. Just leave a comment below or contact me on social to let me know what you think. I would love to see a photo if you have one.

Other Recipes to Try

• Northumberland Ham Broth
• Pease Pudding
• Pea and Leek Soup
• Traditional Recipes from North East England