I save the bone from our cooked ham and cook with split peas to add extra flavor.
- Carbohydrate 2.51895430745273 g
- Cholesterol 0 mg
- Fat 0.0398490053769978 g
- Fiber 0.630987321441757 g
- Protein 0.271218205794188 g
- Saturated Fat 0.0107848583806378 g
- Serving Size 1 1 Serving (117g)
- Sodium 186.985164828763 mg
- Sugar 1.88796698601098 g
- Trans Fat 0.0104884838605395 g
- Calories 11 calories
Step-by-step
- In a slow cooker, layer the first nine ingredients in order listed (do not stir).
- Cover and cook on high for 4-5 hours or until vegetables are tender.
- Stir in milk.
- Discard bay leaves before serving.
Adding dairy too early causes milk proteins to curdle when exposed to extended heat alongside salty cured pork. Dried legumes require complete cellular softening before acid or dairy introduces interference, which is why hot milk is incorporated only at the final stage of heating. Layering ingredients inside a slow cooker without stirring initiates a thermal gradient that protects delicate aromatics from burning against the ceramic walls. Dried split peas possess tough seed coats composed of insoluble fiber that must absorb sufficient moisture over four to five hours on high heat. Testing doneness relies on pressing a single pea against the side of the ceramic insert using the back of a spoon; it should yield completely with zero resistance and no remaining chalky center. Bay leaves infuse aromatic terpenes into the simmering liquid slowly, requiring removal at the conclusion of cooking to prevent bitterness from dominating the subtle sweetness of diced carrots and onions. Ham supplies both sodium and proteinaceous compounds that bind with the starch released by dissolving peas, creating a naturally thickened base without requiring added flour or roux. Leftovers stored below four degrees Celsius remain safe for consumption within three to four days, though starch retrogradation will cause the liquid to thicken significantly upon chilling.
