What to do with your left over ham....

Paula's Golden Split Pea and Potato Soup

2 C yellow split peas, soaked over night and drained (if you can find them...my sister had to send them to me, because they're not available in Oklahoma City grocery stores)

1 large ham bone (i used the femur from the Christmas Virginia Ham)

1 celery rib, chopped

1 large carrot, chopped

1 sweet onion, chopped

2 med. golden potatoes, chopped

3 leeks, washed, trimmed, and chopped

diced ham (again, left overs from Christmas...about a cupful)

water

butter for saute`

seasoning as needed

Saute` onion in butter until translucent. Add ham bone, soaked peas, celery, potatoes, and carrot. Add water to cover (about 8 cups). Bring to a boil, then cover and lower to a simmer. Cook for at least 2 hours, or until all veggies are soft, and any meat that was left on the ham bone is falling off.

Add leeks, and cook for an additional 20 minutes or so. Remove ham bone, and any large pieces of meat that may have cooked off of it. Dice the meat, and set aside with the other diced ham. Discard bone.

Cool soup enough so you can work with it without getting burned if it splashes you. This is also a good opportunity to skim off any unwanted fat.

Put through a ricer, or puree with a stick blender. Add diced ham to smooth soup, and reheat to serve!n (if you want a chunkier soup, only puree/sieve half of it)

The soup is not likely to need any seasoning, but season to taste if desired.