The last hurrah for the Ham...
Well, this is it.
We had a great go. So many good meals. Even more great lunches.
And now... it's time... to say goodbye.
But, let's do it with aplomb, shall we.
Split Pea Soup
I can't really think of a better way to send off our Christmas Ham. Just for the record it is the 16th of January - a good run it has been indeed! Split Pea soup was not something that I had in my childhood but once I left for McGill in Montreal it became a staple. It's just the right combination of creamy and salty and savoury. I find that in Quebec it is done to perfection, like bagels there is just nowhere here in Toronto that can offer anything even close (even the canned stuff is dramatically better than any where else that I've ever tried). I like to do it myself though, that way I can season it the way that I like best.
Split Pea Soup
1 small onion (leek would do as well) chopped fine
2 length of celery, chopped fine
2 small potatoes, chopped small
2 cloves of garlic, minced
1 Ham Hock (still had meat attached to mine)
1 Ham Hock (still had meat attached to mine)
2 cups of yellow Split Peas (rinsed)
8 - 10 cups of stock (I used chicken stock that I had on hand in
this case)
dash of Pepper Sauce (to taste)
I used some fat from the Ham to saute the onion, celery and potato. After about 5 min. (once the onion is sweating) add minced garlic. Let saute for a few more minutes and add Ham
Hock. Once the veggies and Ham Hock have melted down a little bit add in the Split Peas. Saute for just another minute then add the Stock and pepper sauce. Bring to a simmer and then check for seasoning. Simmer for 35 min. stirring regularly. Check to see if more stock is needed. After about 40 - 45 minutes the soup should start to take on a creamy quality. Once the Ham Hock is softened, slice off some of the additional meat off and keep in the 
soup. Allow to simmer for another 10 - 15 minutes and the soup should be perfect.
Hock. Once the veggies and Ham Hock have melted down a little bit add in the Split Peas. Saute for just another minute then add the Stock and pepper sauce. Bring to a simmer and then check for seasoning. Simmer for 35 min. stirring regularly. Check to see if more stock is needed. After about 40 - 45 minutes the soup should start to take on a creamy quality. Once the Ham Hock is softened, slice off some of the additional meat off and keep in the 
soup. Allow to simmer for another 10 - 15 minutes and the soup should be perfect. A perfect way to say goodbye... until next Christmas! RIP Ham.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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