Very lucky you! I am the only one, unfortunately, to love pea soup in this house. I actually just finished off my last frozen portion I had made and was trying to think of when to make myself another batch when I came upon this post. There is nothing to warm those cold winter bones like good old split pea & ham soup!! ENJOY!!!

Linda I can't remember if you have a pressure cooker. I know we discussed it in one of the dog food threads. If you do, read on and think about this! If not, read on and wish you had one! Yesterday Brockley let me use his electric pressure cooker to make a late lunch of a bean soup with a meaty ham bone pulled from my freezer. I'm impressed that I made the soup with white beans that I boiled for 3 minutes and then let soak covered, off the heat, while I cut up an onion, some celery, carrots and 3 small potatoes. Added about 2t of Italian herb blend and some red pepper flakes and cooked it all (with the ham bone and with about 5 cups of water and 4 cups of chicken stock)under pressure for 18 minutes and then took out about 2 cups of the veggies and blitzed them with the stick blender to thicken the soup a little. Cut the meat off the ham bone and sprinkled on some fresh parsley and voila, bean soup for lunch in just about an hour starting with unsoaked beans and a frozen ham bone. I was delicious and I have 2 quarts left for a quick meal later in the week. After lunch I put five pounds of chicken thighs in the PC and a cup of brown basmati, a cup of steel cut oats and two diced sweet potatoes in my rice cooker to start Brockley's food for the week. I added about two pounds of green veggies after the chicken was cooked (I take off 3-4 cups of chicken stock to freeze for us to use later) and cooked his food an addtional four minutes in the PC. Brockley did not leave the kitchen all afternoon. Lee PS we had some more of the soup tonight and it was even better than yesterday. I really liked that the quick cooking under pressure left the beans soft and tender but with integrity, that is no popping skins, and that the ham did not have a washed out taste and yet flavored the soup well. I don't think I'll bother to plan for soaking beans the day before anymore - this was perfect.

I found their site and here's what it said Cooking Ham Preheat oven to 325°F. Remove all packaging materials and place ham on its side into baking dish or roasting pan. Cover tightly with lid or foil and cook for approximately 25 minutes per pound until product center reaches 160°F. Click on link below to take you there and then click on at the top to take you to Cooks Kitchen Glazing Ham If you intend to glaze your ham, remove ham from the oven 1/2 hour before end of cooking time. Prepare your favorite ham glaze and apply evenly over the surface of the warm ham. Cook glazed ham uncovered for 25 to 30 minutes. Here is a link that might be useful: cooks ham

I usually bring roasts, steaks, turkey to about room temp before cooking. Never thought about ham though. Just popped that 10 lb baby in the oven at 275. Dinner will be about 4 PST. Serving with hubby's favorite - fresh green beans and baby red taters, cooked in bacon fat, garlic and onions and some vegetable stock. I had a dream about this ham last night. Woke up and could have sworn I smelled it cooking. I must be looking forward to this meal! LOL