SERVES 6
Use an entire small 2½-pound smoked picnic portion ham if you can find one. Otherwise, buy a half-picnic ham and remove some meat, which you can roast and use in sandwiches, salads, or omelets. To remove the meat, loosen the large comma-shaped muscles on top of the ham with your fingers, then use a knife to cut the membrane separating the comma-shaped muscles from the rest of the ham.
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1 |
(2½-pound) smoked bone-in picnic ham (see note) |
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4 |
bay leaves |
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3 |
quarts water |
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1 |
pound (2 cups) green split peas, picked over and rinsed |
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1 |
teaspoon dried thyme |
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2 |
tablespoons extra-virgin olive oil |
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2 |
medium onions, chopped medium |
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2 |
medium carrots, peeled and chopped medium |
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2 |
celery ribs, chopped medium |
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1 |
tablespoon unsalted butter |
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2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
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Pinch sugar |
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3 |
small red potatoes (about ½ pound), scrubbed and cut into ½-inch chunks |
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Ground black pepper |
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Minced red onion (optional) |
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Balsamic vinegar |
1. Place the ham in a large Dutch oven, add the bay leaves and water, cover, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the meat is tender and pulls away from the bone, 2 to 2½ hours. Remove the ham meat and bone from the pot and set aside.
2. Add the split peas and thyme to the stock. Bring to a boil, reduce the heat, and simmer, uncovered, until the peas are tender but not dissolved, about 45 minutes. While the vegetables are cooking, shred the meat with your fingers or two forks and set aside. Discard the rind and bone.
3. Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Add the onions, carrots, and celery and sauté, stirring frequently, until most of the liquid evaporates and the vegetables begin to brown, 5 to 6 minutes. Reduce the heat to medium-low and add the butter, garlic, and sugar. Cook the vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.
4. Add the sautéed vegetables, potatoes, and shredded ham to the pot with the split peas. Simmer until the potatoes are tender, the peas dissolve, and the soup thickens to the consistency of light cream, about 20 minutes. Season with pepper to taste. Discard the bay leaves and ladle the soup into bowls. Sprinkle with red onion (if using) and serve, passing balsamic vinegar separately. (The soup, minus the garnishes, can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)