YIELD: 20 (16 oz.) portions
6 Tbsps. canola oil
1 lb. smoked ham, diced
1 lb. carrots
1 lb. onions
1 lb. celery
1 Tbsp. chopped fresh thyme leaf
1 Tbsp. chopped fresh rosemary
2.5 gallons chicken stock
2 smoked ham hocks
2 bay leaves
1 Tbsp. chopped fresh mint leaf
4 ½ lbs. yellow split peas
2 lbs. potatoes, peeled and diced
flat leaf parsley, for garnish
Heat oil in large pot or kettle. Add smoked ham and render slightly for about 2 minutes.
Add carrots, onions, celery, thyme and rosemary. Sweat until onions are translucent, about 5 minutes.
Add chicken stock and ham hocks, bay leaves and mint.
Add yellow split peas and simmer until just tender, about 20 minutes.
Add potatoes and simmer until tender, about 15 minutes. Remove ham hocks.
Minimum internal temperature should be 165°F. Hold hot at 140°F or above for service or cool quickly to 40°F or below. Garnish with parsley.