ham and pea soup

[peanutbutter]

yesterday i bought a takeaway ham and pea soup and it was lovely, so i bought a ham bone from the butcher with the idea of making some.

now, i do remember my mum soaking the ham overnight (to get rid of some salt?) and possibly soaking marrowfat peas overnight too. I'd like to follow the same procedure but being totally unintuitive in the kitchen, can anyone enlighten me on the detail please?

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here is one of mine using red lentils but you could easily use split peas or marrowfat soaked over night in their place

thanks suzy, am off out with ds and will buy the peas and rest while we're out.

PB, Delia does an excellent split pea and bacon soup, maybe easier than buying a whole ham. It´s in the black Delia book.

thanks Potty, but got the thing soaking in our biggest pan now so i'm kind of committed - eek.

actually, you will need to put your ham bone in a fresh lot of water and bring it to the boil and skim off any scum that comes to the surface and then use that water for the soup.
Same with your peas, but don't use the water you boiled them in briefly and similarly skimmed.