1 1/2 pounds Honey Baked ham bone
2 cups dried split peas, rinsed and picked over
1 quart cold water
1-1/2 quarts homemade chicken stock
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
2 bay leaves
¼ teaspoon basil
1/8 teaspoon marjoram
2 sprigs fresh thyme
1/4 teaspoon ground black pepper
In a large stock pot, simmer the hambone, peas, onions, celery, carrots, bay leaves, basil, marjoram, thyme, and black pepper in water and chicken stock for 60 minutes. Remove ham bone let it cool. Bring soup back to a simmer and cook on low, stirring occasionally, for an additional 60 minutes. Remove ham from ham bone, dice, and add to soup. Heat through. Remove bay leaves and serve.