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

This soup transforms leftover honey baked ham into a hearty, smoky meal that warms from the inside out. The slow-simmered split peas break down into a thick, velvety base that perfectly complements the salty-sweet ham.

I developed this after a holiday feast left me with more ham than I knew what to do with. The key is using the ham bone for deep, rich flavor that infuses every spoonful with that signature smokiness.

The result is a comforting, filling soup with tender peas and chunks of ham in every bite. It’s the kind of dish that tastes even better the next day as the flavors meld together.

Perfect for cold evenings or when you need a meal that practically cooks itself. Here’s how to make it.

Ingredients for Honey Baked Ham Split Pea Soup

Leftover ham and split peas come together into this rich, smoky soup with minimal effort.

The ham bone is non-negotiable here—it’s what gives the broth that deep, smoky richness. Most grocery stores sell honey baked ham around the holidays, and they’ll usually throw in the bone if you ask. I grab mine from Costco for leftovers like this. Split peas should be bright green (not dull) and free of debris. The diced ham adds texture, so don’t skip it even if you’re using the bone.

No ham bone? Substitute with 4 cups of water plus 2 tbsp liquid smoke—it won’t be the same, but it’ll get you close. Fresh thyme can replace dried at 1 tbsp fresh to 1 tsp dried. Vegetable broth works if you’re avoiding chicken, but the flavor will be milder. The carrots and celery can be swapped for any veggies you’ve got (try parsnips or leeks).

This soup tastes even better the next day. Store in the fridge for up to 4 days or freeze for 3 months. I like to portion it into containers for easy lunches—just reheat and serve with crusty bread (worth the extra minute).

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

This method builds rich, smoky flavor while keeping the process simple and hands-off.

Step 1: Sauté the Vegetable Base

Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery stalks, stirring occasionally. Cook for 6-8 minutes until the vegetables soften and the onion turns translucent.

This foundation creates the aromatic base for your soup. I always minced the 3 cloves garlic cloves and add them during the last 1 minute of cooking—this prevents burning while still releasing that rich, sweet aroma that defines the dish.

Step 2: Add Peas and Seasonings

Stir in the 1.5 cups dried green split peas, 1 tsp dried thyme, 1 tsp black pepper, and 0.5 tsp salt. Cook for 2 minutes, stirring constantly, to toast the peas slightly. This step enhances their nutty flavor and prevents a starchy aftertaste.

Add the 1 whole bay leaf and the 1 whole ham bone to the pot. The bone will infuse the broth with deep, meaty richness as everything simmers. Don’t skip toasting the peas—this small step makes a noticeable difference in the final depth of flavor.

Step 3: Simmer with Broth and Ham

Pour in the 6 cups chicken broth and add the 2 cups honey baked ham. Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Cover and cook for 45-60 minutes, stirring occasionally, until the peas are completely tender and start to break down.

Keep an eye on the liquid level—if it reduces too much before the peas are soft, add a splash of water. The soup should maintain a steady, gentle simmer, not a rolling boil. The ham bone will release its smoky essence into the broth, creating that signature depth.

Step 4: Finish and Adjust Seasoning

Once the peas are soft, remove the ham bone and discard it. Check the consistency—if you prefer a thicker soup, use a wooden spoon to mash some of the peas against the side of the pot. If it’s too thick, stir in a little water to reach your desired texture.

Taste and adjust the seasoning if needed. The honey baked ham adds saltiness, so you may not need additional salt. Let the soup rest for 5-10 minutes off the heat before serving—this allows the flavors to meld together beautifully.

Troubleshooting This Dish

Thin or Watery Soup

If your soup is too thin after simmering, mash some peas against the pot’s side with a wooden spoon. Alternatively, simmer uncovered for 10-15 minutes to reduce the liquid. I’ve found that 1 cup mashed peas thickens about 4 cups broth effectively. 💡

Peas Not Softening

Old split peas can take longer to cook. If they’re still firm after 60 minutes, check their expiration date. Soak them in hot water for 30 minutes before cooking next time. Fresh peas from Market Basket always soften perfectly for me.

Too Salty

The ham bone can make the soup overly salty. If this happens, add 1-2 cups water and simmer for 10 minutes. Taste before adding more salt—remember, the ham itself is already seasoned. I learned this the hard way in my tiny Boston kitchen.

Bland Flavor

If your soup lacks depth, add a splash of apple cider vinegar (1 tbsp) to brighten the flavors. A pinch of smoked paprika (½ tsp) can also enhance the ham’s smokiness. I keep both on hand for quick fixes.

Burnt Bottom

Split peas can stick to the pot, especially if the heat is too high. Use a heavy-bottomed pot and stir every 10-15 minutes. If you notice sticking, transfer to a new pot and lower the heat to medium-low. My Le Creuset Dutch oven prevents this every time. 🔥

Leftover Bone

Don’t toss the ham bone after making stock! Freeze it for up to 3 months and reuse for another batch. I label mine with the date—I’ve reused bones 2-3 times before they lose their flavor completely.

Frequently Asked Questions