After a brief, unsuccessful stint as a branch of Food Mart, Dave’s Super Duper is back! I imagine they lost quite a few customers because they ditched their butcher and signed on to Food Mart brand prepackaged meat, cheese and very low quality canned goods. Bleah! I liked that butcher but it’s okay because he’s working at the IGA in the next town.
Anyway, I found what I assumed to be an oddly cut portion of uncooked, smoked ham on sale at less than a dollar a pound at Super Duper that looked like a potential soup ingredient. It was.
Smoked Ham, Split Pea and Barley Soup
5lb piece of uncooked, smoked ham or ham hock equivalent
2 carrots, quartered
2 celery branches, quartered
1 onion, quartered
3 garlic cloves, smashed
2 bay leaves
1 lb bag dried split peas, soaked overnight
1/2 cup dried barley
1 large leek, sliced and rinsed
3 celery branches, sliced
3 carrots, sliced
Salt and pepper to taste
Place the ham, quartered carrots, celery, onion, garlic and bay leaves in pot, cover with water, bring to a boil, then simmer for 1 hour or until the ham begins to loosen from the bone.
Pour the stock through a colander into a big bowl/pot. Remove the ham bone and set aside until cool enough to remove excess fat and cut into cubes. Discard bay leaves, chop cooked vegetables and return to stockpot with ham cubes. Bring the stock to a boil, then add peas, barley, leek, celery and carrot slices, bring to a boil again, then simmer with salt and pepper for about 30 minutes.