1 tablespoon oil
1 tablespoon butter
2 brown onions, sliced
1 leek, washed and diced
2 medium carrots, peeled and sliced
3 cloves garlic, peeled and finely chopped
6 sprigs thyme
2 celery stalks, sliced
Bone from 5kg leg of ham
500g packet split green peas, soaked overnight and washed.
Heat oil in a large pot on medium heat, melt butter and stir in the onions and leek to sear for 5 minutes. Add carrots, garlic, thyme, celery and ham bone. Cook another 5 minutes, turning the bone. Add split peas and enough cold water to cover the bone.
Bring to boil and simmer for 2-2.5 hours, skimming and removing impurities.
Remove bone, pick off the meat and return meat to pot.
Season to your liking and serve immediately.
To store, allow to cool and refrigerate for up to 5 days or divide into portions, place in containers and store in the freezer for up to 6 months.