Cozy Slow Cooker Split Pea Soup with Smoked Ham Step-by-step instructions

Before you start

Start by gathering all ingredients and preparing the vegetables. Peel and dice the onions, carrots, and celery into uniform pieces to ensure they cook evenly. Rinse the split peas under cold running water in a colander until the water runs clear.

Remove the ham hock from the refrigerator and allow it to sit for approximately 20 minutes before adding it to the slow cooker. Ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Have all your ingredients measured and ready to go for a seamless assembly process.

Instructions

Layering Phase

1. 1Layering the Ingredients
   Place the rinsed green split peas, smoked ham hock, diced honey-glazed ham, carrots, celery, and onion into the 6-quart slow cooker. Pour the chicken bone broth over the ingredients to ensure everything is submerged for even cooking.
   Look for The slow cooker should be filled with the solid ingredients first, followed by the liquid covering them completely.
   Tip Ensure the split peas are thoroughly rinsed in a colander until the water runs clear to remove any excess starch.

At the start, the pot contains a mix of distinct ingredients: vibrant green peas, the meaty ham hock, and the colorful, diced vegetables. The broth should just barely cover the solid ingredients, creating a compact base. Ensure the vegetables are evenly distributed throughout the peas so they soften at the same rate. Before covering, check that the ham hock is nestled securely near the bottom, as this will allow it to simmer directly in the liquid for maximum flavor extraction.

Cooking Phase

2. 2Slow Cooking the Soup
   Cover the slow cooker with its lid and set it to cook on LOW for 7 hours. Once cooked, ensure the ham hock reaches an internal temperature of 145°F (63°C) and let the meat rest at least 3 minutes before shredding.
   Look for The peas should be completely soft and have dissolved into a thick, creamy consistency.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the first 6 hours to maintain the consistent internal temperature required for the peas to soften properly.

During the seven-hour cook time, the soup undergoes a remarkable transformation. The split peas will gradually dissolve, turning the broth into a thick, opaque emerald-colored purée. You should notice a deep, savory aroma filling the kitchen as the ham hock releases its smoky essence.

By the end of this phase, the once-hard peas should be completely soft and smooth. Check that the liquid level remains sufficient; if it seems extremely thick, a small amount of extra broth can be stirred in.

Finishing Phase

3. 3Finishing and Serving
   Remove the ham hock from the slow cooker and shred any remaining meat from the bone, then stir it back into the pot. Add the salted butter and stir until fully incorporated and melted throughout the soup. Ladle the hot soup into stoneware bowls and serve immediately.
   Look for The soup should have a uniform, velvety texture with a rich, glossy sheen from the butter.
   Tip If the soup is too thick for your preference, add a small splash of hot water or broth to reach the desired consistency before serving.

The final phase involves removing the ham hock to shred the meat and stirring in the butter to provide a luxurious, silky finish. Once the meat is returned to the pot and the butter is fully melted, the soup should have a rich, uniform appearance. Test the seasoning to see if additional salt or pepper is needed, though the ham and broth often provide enough salinity. The soup should be hot, velvety, and ready to be ladled into bowls for immediate serving.

Common mistakes

A common mistake is failing to rinse the split peas, which can lead to a cloudy soup with an unappealing texture. Another error is opening the lid too frequently during the cooking process, which causes heat loss and extends the cooking time significantly.

Avoid using too much broth initially, as the peas will naturally thicken the soup; it is easier to thin the soup at the end than to thicken a soup that is too liquid. Finally, ensure the ham hock is fully submerged to allow the smoky flavor to penetrate the liquid effectively.

How to tell it’s done

The soup is finished when the split peas have completely broken down, creating a thick, velvety purée that coats the back of a spoon. The ham hock should be tender, with the meat easily pulling away from the bone.

The soup should have a consistent, uniform texture, and the internal temperature of any pork meat should reach at least 145°F (63°C) to ensure it is thoroughly cooked and safe to consume. The final result should be rich, fragrant, and have a pleasant, slightly glossy appearance from the added butter.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest