Honey Baked Ham Split Pea Soup Recipe: Smoky Sweetness in Every Spoon

There’s something deeply comforting about transforming a holiday ham into a hearty split pea soup that warms you from the inside out. This recipe turns leftover honey baked ham into a meal that’s rich with smoky, sweet flavors.

I developed this method after one too many post-holiday meals where good ham went to waste. The key is simmering the split peas with the ham bone for maximum depth, then adding diced ham near the end to preserve its texture.

The result is a thick, creamy soup with tender peas and chunks of ham in every bite. The natural sweetness of the ham balances the earthy peas perfectly, creating a bowl that tastes like home.

Serve with crusty bread for dipping and a crisp green salad to cut the richness. Here’s how to make this New England classic.

Ingredients for Honey Baked Ham Split Pea Soup

Transform leftover holiday ham into a rich, smoky-sweet soup with pantry staples and fresh veggies.

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The ham bone is non-negotiable here—Honey Baked Ham bones (from their spiral-cut hams) add unmatched smoky depth. Most butchers will give you a bone for free if you ask after holidays. The split peas should be bright green and uniform in size; Goya or Bob’s Red Mill are reliable brands. Rinse them well to remove any dust, but don’t soak (it’s unnecessary for this recipe).

No ham bone? Ham hock or smoked turkey neck work as substitutes, though the flavor profile shifts slightly. Out of split peas? Yellow or green lentils cook faster but won’t thicken the same way. For the broth, vegetable broth plus a splash of liquid smoke mimics the smokiness if you’re avoiding meat entirely. The carrots and celery can be swapped for parsnips or leeks (use the white parts only).

This soup actually improves overnight. Cool completely before refrigerating—keeps for 4-5 days. Freezes beautifully for up to 3 months (leave room for expansion in containers). The peas will absorb liquid as it sits, so thin with water or broth when reheating.

Step-by-Step Instructions for Honey Baked Ham Split Pea Soup

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Aromatics for Depth of Flavor

Heat the 1 tbsp Olive Oil in a large pot over medium heat. Add the 1 whole Yellow Onion, 2 whole Carrots, and 2 whole Celery Stalks and cook for 5-7 minutes until the vegetables begin to soften and the onion turns translucent.

Stir in the 3 cloves Garlic Cloves and cook for an additional 30 seconds until fragrant. This base builds the foundation of flavor for the soup, so don’t rush it. The vegetables should release their natural sweetness without browning.

Step 2: Add Peas, Ham, and Seasonings

Stir in the 1 lb Dried Green Split Peas, 1 whole Honey Baked Ham Bone, 2 cups Honey Baked Ham, 2 pieces Bay Leaves, 1 tsp Salt, 0.5 tsp Black Pepper, and 0.5 tsp Dried Thyme. Pour in the 6 cups Chicken Broth and 2 cups Water.

Bring the mixture to a boil, then reduce the heat to low. The split peas will absorb the liquid as they cook, so ensure the pot is large enough to accommodate the volume. This combination of ingredients creates a rich, smoky-sweet broth that defines this soup.

Step 3: Simmer Until Peas Are Tender

Cover the pot and let the soup simmer gently for 1 to 1.5 hours, stirring occasionally. The split peas will break down and thicken the soup naturally. You’ll know it’s ready when the peas are completely soft and the soup has a creamy texture.

If the soup becomes too thick, add a little more Water to reach your desired consistency. Conversely, if it’s too thin, simmer uncovered for an additional 10-15 minutes to allow it to reduce slightly. The Honey Baked Ham Bone will infuse the soup with deep, savory flavor as it simmers.

Step 4: Remove the Bone and Adjust Seasoning

Once the peas are tender, remove the Honey Baked Ham Bone from the pot. Any remaining meat on the bone can be shredded and returned to the soup for added richness. Taste the soup and adjust the seasoning if needed, though the ham and broth often provide enough saltiness.

The soup should have a balanced, hearty flavor with a hint of sweetness from the ham. If the texture isn’t smooth enough for your liking, use an immersion blender to lightly puree the soup while leaving some peas whole for texture.

Step 5: Serve Warm with Your Favorite Sides

Ladle the soup into bowls and serve immediately. The soup will continue to thicken as it cools, so if you’re preparing it ahead of time, you may need to stir in a little Water before reheating.

Each serving should be rich and satisfying, with tender split peas, chunks of Honey Baked Ham, and a perfect blend of seasonings. This soup tastes even better the next day, as the flavors have more time to meld together.

Creative Variations of This Recipe

Smoky Chipotle Twist

Add 1-2 chipotle peppers in adobo (finely chopped) when sautéing the aromatics. This gives the soup a deep, smoky heat that pairs beautifully with the sweet ham. I also add ½ tsp smoked paprika for extra depth. It’s a game-changer for those who love a little spice. 🌶️

Creamy New England Style

Stir in ½ cup heavy cream or whole milk at the end for a richer, velvety texture. This is how my Irish-Italian family in Boston always made it. The cream mellows the earthiness of the peas and adds a luxurious finish.

Vegetarian Adaptation

Swap the ham bone for 1 cup smoked tofu and use vegetable broth instead of chicken. Add 1 tbsp liquid smoke to mimic the smokiness. The split peas still provide that creamy, hearty base we all love.

Herb-Infused Brightness

Tie 2 sprigs fresh rosemary and 3 sprigs fresh thyme with kitchen twine and add to the pot while simmering. Remove before serving. This adds a fresh, aromatic layer that cuts through the richness. I learned this trick from my Nonna.

Slow Cooker Method

Combine all ingredients in a 6-quart slow cooker and cook on low for 6-7 hours. This hands-off approach works perfectly for busy days. Just stir occasionally if possible to prevent sticking.

Spiced Apple Version

Add 1 diced apple and ½ tsp ground cinnamon when adding the peas. The apple’s natural sweetness complements the ham beautifully. It’s a nod to New England’s love of fruit in savory dishes. 💛

Frequently Asked Questions