Ham is a wonderful thing, a versatile meat that is slightly salty, with a smoked over tone and endlessly versitile.

It has many culinary friends – sweet, savoury, and even sour – it’s the star of countless festive feasts.

But, lets be honest.

There comes a time towards the end of the Christmas season where the line is drawn, where no amount of grilling, slicing or condiment will make you eat another mouthful no matter how smoked or glazed.

That’s when it’s time to re purpose that tired leg of ham and turn it into something new and comforting.

The ultimate re purposing leg ham recipe combines the meaty bone with peas and pulses.

Nothing is left out or wasted.

Peas and pulses have been long time friends and favourites of our humble ham and most famously the combination can be found in a soup.

Pea and ham soup is a great way of reusing an exhausted Christmas leg ham.

Once the soup is finished you can indulge in a delicious hearty meal now and portion some up and store away in the freezer for later.

A Quick Tip Before You Start

If you’ve got more leftover ham, try adding ½ cup of diced ham to my Chorizo and Pumpkin Frittata

Ingredients – Pea and Ham Soup

30 g butter
1 onion, sliced
2 garlic cloves, roughly chopped
1 leg ham bone (or smoked ham hock)
2 cups green split peas
3 cups frozen baby peas
Salt and pepper
1 tsp curry powder
1 sprig of mint

How to Make Pea and Ham Soup

In a large saucepan (big enough for the leg bone), melt the butter over medium-low heat.
Add the onion and cook gently until softened (about 7 minutes). Add garlic and sauté for another 3 minutes.
Meanwhile, cover split peas with water and allow to soak.
Add the ham bone to the saucepan and cover with water (about 2½–3 litres). Bring to a simmer and cook until the meat falls off the bone — around 1½ hours.
Remove the bone and meat, then set aside to cool.
Drain the split peas and add them to the pot. Simmer until tender — about 45 minutes.
Shred the cooled ham meat, discarding the bone.
Add 2 cups of baby peas to the soup and cook for 10 minutes.
Blend the soup until smooth, then return to the heat.
Stir in the shredded ham (reserving some for garnish) and the remaining cup of peas. Heat through until warm.
Serve hot, topped with shredded ham and finely sliced fresh mint.

Freezing & Storage Tips

This soup freezes beautifully!
Portion into containers and freeze for up to 3 months.
To reheat: thaw overnight in the fridge, then warm gently on the stove.
You can also freeze the ham bone itself and make the soup later when you’re craving something hearty.

Ingredient Swaps & Variations

No ham bone? Use a smoked ham hock from your local deli.
No baby peas? Regular frozen peas will do just fine.
Want it spicier? Add extra curry powder or a pinch of chili flakes.

Recipe Notes

The addition of baby peas gives this soup a lovely sweetness and that fresh green hue. The mint garnish lifts the dish without overpowering it, and the curry powder adds warmth and depth.

This is one of those humble recipes that proves nothing needs to go to waste — every scrap of that festive ham can be transformed into something comforting and delicious.

Pea and Ham Soup

Ingredients

30 g Butter
1 Onion sliced
2 garlic cloves roughly chopped
1 leg ham bone or smoked ham hock
2 cups green split peas
3 cups frozen baby peas
salt and pepper
1 tsp curry powder
1 sprig of mint

Instructions

In a large Saucepan (big enough to hold the leg bone) melt the butter over a medium/low heat. Add the sliced onions and sweat until softened about 7 minutes add garlic and saute for 3 minutes.
Meanwhile, cover the split peas with water and allow to soak.
Add the leg ham bone and cover with water (approx 2 1/2 - 3 liters of water), bring to a simmer and reduce heat, cooking until the ham meat falls from bone about 1 1/2 hrs.
Once the ham has cooked, remove the bone and meat and allow to cool.
Drain the split peas and then add to the saucepan, cooking until the pulses are soft around 45 mins.
Meanwhile, remove the meat from the bones and shred. Discard the bones.
When pulses are cooked add 2 cups of the baby peas and cook for 10 minutes.
Blend the soup until smooth and place back onto the heat.
Add the shredded ham (reserving some for garnish optional) and the remaining cup of baby peas and cook until ham and peas are heated through.
Serve in bowls topped with some shredded ham and finely shredded mint leaves.

Notes

If you don't have a ham bone you can purchase one from any good deli or simply replace with a smoked ham hock.
Also if you don't have baby peas just use regular frozen peas.
Also you could freeze the ham bone and make the soup later when you have a craving or make the soup now and freeze for later. I personally make the soup now, soup portions take up less room in the freezer and then when I have the craving I can satisfy it immediately.
This is a truly fantastic recipe for using every possible morsel off the ham bone including the skin and the bone itself.

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