What’s The Best Way To Use Leftover Ham?
Hey, guys! Eric Theiss here. This holiday season, many of you asked for even more mouthwatering Copper Chef recipes. So I came up with some brand new, fast & easy meal ideas perfect for any gathering. Did you try my Butternut Squash Lasagna or fun-to-make Gingerbread Bars?
A lot of my fans also asked what to do with leftovers. Are you tired of ham sandwiches, too? I sure am. I put together a few effortless recipes that will help clean out your fridge and leave your family asking for more.
Today, I’m sharing my recipe for traditional Split Pea Soup—perfect to make the day after you’ve roasted a ham. It’s a classic, heart-warming recipe that practically cooks itself. I use stock from my ham as well as the bone for a rich, flavorful broth that’s full of essential nutrients.
It’s Easier in Copper Chef
I use the Copper Chef Pan for almost every homemade meal I make. The chef-grade nonstick ceramic coating makes everything a whole lot easier— and healthier, too.
Thankfully, it’s designed to cook six different ways. I can bake, fry, broil, sauté, steam, and braise with it. I love to take advantage of the super-slick nonstick coating in any way I can. Plus, I’ve been able to organize my kitchen. I don’t need a different pot or pan for every meal I make.
Effortless Split Pea Soup in the Copper Chef Pan
When I tested this recipe for Split Pea Soup, I didn’t have to soak or scrub the Pan afterwards. That’s the great thing about the ceramic coating— nothing sticks to it.
Plus, I couldn’t believe how much soup I was able to make in the Copper Chef Pan. The square design and deep dish sides give me a lot more room than ordinary soup pots. I had no trouble fitting any of the stock bones into the bottom of the pan. I no longer have to use two different pots to make sure there’s enough soup for everyone!
Get my split pea soup recipe below. For more amazing recipes, tips & tricks, and even some great videos, visit me at the Copper Chef website.
Split Pea Soup
1 lb. dried split peas
1 lb. leftover ham, diced small
1 bone from ham
8 cups ham stock
10 cups water
1 cup yellow onions, chopped fine
½ cup celery, chopped fine
½ cup carrots, chopped fine
2 tsp. garlic, minced
2 tbsp. olive oil
1 tsp. salt
¾ tsp. black pepper
¼ tsp. crushed red pepper flakes
1 bay leaf
2 tsp. fresh thyme
- Make ham stock: place the ham bone in the Copper Chef Pan. Cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Remove the bone and discard.
- Place the peas in a large pot or bowl. Cover with water by 2 inches and soak for 2 hours. Drain and set aside.
- In the Copper Chef Pan, heat olive oil over medium-high heat. Add onions, celery, and carrots. Cook, stirring, for 2 minutes. Add garlic. Stir for additional 30 seconds.
- Add the ham. Stir. Add drained peas, salt, pepper, and pepper flakes. Stir for 2 minutes.
- Add stock, bay leaf, and thyme. Cook, stirring occasionally until peas are tender, about 1 hour. (Add more stock as needed if soup becomes too thick or dry.)
- Remove bay leaf and discard. Adjust the seasonings, to taste. Serve with warm, crusty bread.