SMITHFIELD HAM & SPLIT PEA SOUP

Steps:

• Separate fat from the ham meat. Set meat aside.
• In a heavy large soup pot, fry the ham fat. When crisp, discard the solids.
• Fry the chopped onion in the fat.
• Add the reserved lean ham meat pieces and saute until meat is heated through and slightly browned.
• Add the water, dried split peas, carrots, and celery (center portion with leaves, chopped fine).
• Cover pot and bring to a boil. Reduce heat to low and cook slowly, about 1 1/2 hours until peas are mushy. (Do not puree.).
• Serve with good, crusty bread and enjoy!