Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Split Pea Soup - the long way (pic heavy)

My LGS is a friendly and quite helpful bunch. Heck, they even put up with my cracker friends, Mannlicher included.

So, to show my appreciation of their tolerance and excellent service, I decided to make them a nice lunch the Tuesday before Thanksgiving. I had some time off, so seemed like the right thing to do.

Found a nice Appleton's fully cooked smoked ham butt portion at Aldi's on sale for $.89/lb. 7.7 lbs, $6.82.. done.

Started out looking like this before it went in the smoker.



Smoked for 4.5 hours at about 210 in my Masterbuilt electric smoker using a glaze of brown sugar, honey, mango nectar, mustard, chili powder, tsp of allspice (caught this tip in a blurb on smokingmeatforum), and fresh ground black pepper over the top.

Ham came out looking like this. Did a tray of baked beans under the ham that received several ladles of the ham drippings.



Deboned and trimmed out.



Dropped the ham, baked beans, large container of homemade tater salad, rolls, glaze with the fat skimmed off, and apple pie off about 1:30 pm on Tuesday. Smiles all around. And yes, tater salad had bacon in it.

Deleted from inventory during trimming.
Had been saving for what, I don't know.



Made the split pea soup yesterday, starting with boiling the leftover bone while I watched the Dolphins put the smackdown on Kaepernick and company.

May be my best effort yet.