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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.