Smoky Split Pea Soup with Smithfield Ham

Separate the fat from your ham meat with a sharp knife. Set the lean meat aside and cut the fat into small pieces.

In a heavy soup pot, render the ham fat over medium heat until the pieces are golden and crispy, about 8 minutes. The fat is your flavor foundation here — don't rush it.

Remove and discard the crispy fat solids, leaving the rendered fat in the pot. Add the diced onion and cook until softened and lightly caramelized, about 5 minutes.

Add the reserved ham meat and sauté until heated through and edges start browning, about 4 minutes. You want some color on that meat.

Pour in the water, then add split peas, carrots, and celery. Bring to a rolling boil, then immediately reduce to low heat.

Cover and let it simmer gently for about 90 minutes, stirring occasionally, until the split peas completely break down into a thick, creamy base. The patience here pays off. (Don't let it boil hard — gentle heat prevents the peas from scorching on the bottom)

Taste and adjust seasoning. Serve hot with crusty bread for sopping.