Split Pea and Ham soup is a great way to get rid of Christmas ham leftovers, this one is extra special with homemade crackers. You can make this recipe in a Crockpot as well as on the stove top. My family loves this recipe with a little bit of grated cheddar cheese on top -- great for a lunch served with a grilled cheese. Have fun with this recipe and change seasonings to your liking.

Split Pea and Ham Soup
Ingredients
Yields 8 servings

1 pound dry green split peas
2 quarts water
1 meaty ham bone
1 cup chopped onion
1/4 teaspoon garlic powder
1 bay leaf
1/4 teaspoon dried thyme, crushed
dash pepper
1 cup chopped celery
1 cup chopped carrot
1/2 teaspoon salt, or to taste

Directions

In a large saucepan or Dutch oven, cover dried peas with 2 quarts of water. Bring split peas to a boil; boil gently for 2 minutes. Set aside to soak for 1 hour. Add ham bone, chopped onion, garlic powder, marjoram, thyme, and pepper. Bring split pea soup to a boil; cover, reduce heat, and simmer for 2 hours, stirring occasionally. Remove meat from bone; dice and return to pea soup with chopped celery and carrot. Simmer split pea soup slowly for 45 minutes, stirring occasionally. Taste split pea soup and add salt.


Homemade Milk Crackers

Ingredients
Yields 24 crackers

2 cups flour
1/2 teaspoons salt
2 1/2 teaspoons baking powder
1/4 cup butter
1/2 cup milk
1 large egg

Directions

Sift together salt, baking powder and flour in a large bowl. Blend the butter into the mixture until the dough is crumbly. Add milk and egg and mix to form a stiff dough. Knead for about three minutes and roll out very thin. Let rest for 10 minutes, then cut into squares or rounds, place gently on lightly greased cookie sheets. Prick crackers with fork a couple of times. Bake at 400 degrees for about 10minutes or till lightly browned, remove from oven and let cool. Store in airtight container for up to 1 week, or wrap in a pretty box with a tag and give as a great gift.