This recipe from author and cooking teacher Linda Carucci is a family favorite that she and I adapted for the wood-fired environment. The smokiness imparted is a great match with the ham. Use the ham bone to make a batch of this thick, satisfying soup to eat for supper during the week.
Recipe information
Yield
serves 6 to 8 as a first course or main course
Ingredients
Preparation
Step 1
Prepare a hot fire (a 2-second fire) in a campfire, fire pit, or wood-fired oven.
Step 2
Put the ham shank and stock in a 6-quart cast-iron or clay pot. Bring to a boil over high heat, then reduce the heat to a simmer. As the stock is heating, skim off any white foam that rises to the surface. Simmer until no more foam rises to the surface, about 10 minutes. Add the remaining ingredients and bring to a boil over high heat, stirring occasionally. Move to indirect heat at a lower temperature to simmer, cover, and cook until the vegetables and split peas are tender. Transfer the ham shank to a plate and set aside until cool enough to handle.
Step 3
Pass the soup through a food mill into a clean 6-quart pot. Be sure to scrape the bottom of the food mill and add to the pot of soup. Alternatively, remove and discard the bay leaf and thyme sprigs and puree the soup in batches in a blender or food processor.
Step 4
Trim off the skin and fat from the ham shank and cut the meat into 1/2-inch pieces. Add the meat to the soup.
Step 5
If necessary, reheat the soup over medium heat in the oven. Taste and adjust the seasoning.
Alder-Smoked sea salt
Step 6
This smoky salt is fantastic in this soup. You can also use it in barbecue sauce, as it contributes a natural smoky flavor that’s quite wonderful. The salt is smoked for twenty-four hours over red alder until it absorbs the wood’s full, rich aroma (see page 187).
