Split Pea Soup (green or yellow)

I like yellow split pea too! Yellow split pea, I add turmeric, allspice and bay leaf. When making yellow split pea, be sure not to overcook. I like it when the peas are not mushy.

2 cans chicken broth
3 3/4 cups water
1 ham bone if you have one
chopped ham (if you don't have leftover ham, you can use 1 ham steak, chopped)
3 cloves garlic, minced
1/2 a bag of baby carrots, diced
3 celery stalks, diced
1 bay leaf
dash allspice
1 1/2 split peas
1 T. Butter
Optional  1 diced potato (add after 30 mintutes)

Add all ingredients. Boil and then turn to a gentle simmer for about 1 hour. Remove ham bone. It is done when it thickens slightly. Do not over cook or let the peas get too mushy.

Ham

I baked my ham at 275 for about 15-20 per lb covered with foil. The last 30-40 minutes, I added my glaze. I have used a maple-brown sugar glaze before and that was so good too with cloves, powdered mustard, cinnamon, pepper. This time I used a melange of ingredients. It turned out good.

Glaze:
Juice of 2 oranges
3 Tablespoons brown sugar
2 teaspoons honey
splash of cider-vinegar
1 teaspoon mustard
2 Tablespoons apricot preserves
splash of rum
1-2 Tablespoons butter
salt
splash of soy (not too much)

I cooked the items above stove top until it comes together.