Not sure what to do with that left-over Easter ham? This comforting one pot dish is the perfect solution! It’s packed full of rich smokey ham, earthy peas and finished off with Caplanksy’s horseradish mustard for an incredible kick of flavour!
1 white onion
2 celery stalks, plus the leaves
1 cup of dried split peas
Left over naturally smoked ham and bone (or 1 ham hock)
4 cups of vegetable broth
1 tsp. of dried thyme
A few sprigs of flat leaf parsley
1 large white potato, peeled
2 heaping tablespoons of Caplanksy’s Hot and Horseradishy Deli Mustard
Sea salt and pepper
Cover split peas with water and set aside.
Meanwhile, chop celery, carrot, onion into bite sized pieces and roughly chop the parsley.
Place ham bone or ham hock into a large soup pot and cover with 4 cups of water plus 4 cups of broth (you could use 8 cups of either one if you prefer).
Then add in the vegetables (except potato), parsley, and dried thyme.
Gently stir to combine, pop a lid on and bring liquid to a boil. Once boiling, reduce heat and let simmer about 15 minutes.
At this point, drain your split peas and add them into the pot along with the potato and any left over ham pieces chopped.
Cover the pot again and simmer on med-low another 45 min- an hour until everything is soft and tender.
Once it’s done, remove from the heat and roughly mash everything with a potato masher. Stir in 2 heaping spoonfuls of Caplanksy’s mustard until it melts and turns the soup a buttery yellow. Add a pinch of sea salt and pepper to taste.
Ladle into bowls for serving.