StewsAmericanEasy

Slow Cooker Split Pea Stew with Ham Bone

Name: Slow Cooker Split Pea Stew with Ham Bone
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups (400 g) dried green split peas, rinsed and picked over; 1 large ham bone (from a baked ham, with some meat attached); 8 cups (1900 ml) water; 1 whole (250 g) yellow onion, large, peeled, halved, and cut into ½-inch chunks; 3 stalks (300 g) celery stalks, trimmed and cut into ½-inch pieces; 3 whole (350 g) carrots, medium, peeled and cut into ½-inch rounds; 2 whole bay leaves; 1 teaspoon (1 g) dried thyme; to taste black pepper; to taste kosher salt

From the MyKitchenBank Kitchen

A warming, comforting slow cooker split pea stew built on a ham bone base. Dried split peas break down into a hearty, creamy broth studded with tender vegetables and shreds of ham. Perfect for using leftover holiday ham bones, this hands-off dish delivers deep, savory flavor with minimal active preparation.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 6 servings (about 8 cups stew)

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Steps

Before you start

Rinse the split peas under cold water and pick through for any small stones or debris
If your ham bone has a lot of meat clinging to it, it may yield more ham pieces—remove and shred any good meat before adding the bone to the slow cooker
Have your slow cooker cleaned and ready; no need to brown anything first

1
Assemble the stew base
- Place the ham bone in the center of your 6-quart slow cooker.
- Add the rinsed split peas, water, onion, celery, carrots, bay leaves, and thyme.
- Stir well to combine all ingredients evenly.
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Ready when: All ingredients submerged in liquid
Tip: Make sure the ham bone sits where it can contribute flavor throughout cooking without blocking the heating elements.
2
Cook on low heat
- Cover the slow cooker and cook on low for 8 hours (or on high for 5 hours).
- The split peas will gradually soften and break down, thickening the broth.
- The ham bone flavors the entire stew.
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Ready when: Split peas have completely softened and mostly dissolved into the broth; ham bone meat is very tender and pulls away easily
Tip: Resist the urge to lift the lid frequently—each opening adds 15–20 minutes to cooking time.
3
Remove the ham bone
- Carefully remove the ham bone from the slow cooker using tongs or a large spoon.
- Set it aside briefly on a cutting board to cool slightly.
- Once cool enough to handle, pick off any meat still clinging to the bone, shred it into bite-sized pieces, and return the shredded ham to the stew.
- Discard the bone.
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Ready when: All edible ham removed from the bone and shredded
Tip: Wear heat-resistant gloves if needed; the bone and stew will be very hot. Any meat left on the bone adds extra flavor back into the pot.
4
Season to taste
- Remove and discard the bay leaves.
- Stir in black pepper and kosher salt to taste.
- Since ham and ham bones are naturally salty, start with a small pinch of salt and taste before adding more.
- The stew should have a savory, balanced flavor with good ham presence.
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Ready when: Seasoning tastes balanced and no bay leaves remain visible
Tip: Remember that reheated stew will taste saltier as flavors concentrate, so undersalt slightly now.

Good to know

Tips

A 1-inch (2.5 cm) piece of trimmed ham bone with meat yields the best flavor and texture—avoid bones that are all bone with no meat clinging. Save ham bones from holidays and store frozen for up to 6 months.
If your stew tastes bland after cooking, it may be because the ham bone was very lean. Stir in a pinch of smoked paprika (¼ teaspoon) or a few drops of liquid smoke to boost depth.
For a chunkier texture, use an immersion blender on about half the stew before seasoning—leave some vegetables whole for body.
This recipe doubles easily. Use a 7–8 quart slow cooker, add all ingredients in the same proportions, and extend the low-cook time to 9 hours.

Make ahead

Split pea stew is excellent made 1–2 days ahead. The flavor deepens and the texture becomes even more cohesive as it sits. Cool to room temperature, then refrigerate in an airtight container. Reheat gently over medium-low heat on the stovetop, stirring occasionally, until warmed through (about 15 minutes). Add a splash of water if the stew has thickened too much."

Storage & reheating

Room temperature (2 hours maximum); refrigerate in an airtight container for up to 3 days; freeze for up to 3 months. To thaw, transfer to the refrigerator overnight and reheat gently on the stovetop or microwave in a bowl, stirring occasionally. Do not refreeze after thawing.

Substitutions

ham bone (from a baked ham, with some meat attached) → 1 meaty smoked turkey leg or 8 oz (225 g) smoked ham hock. Either provides rich, smoky depth similar to ham bone. Use one or the other, not both. Cook time and yield remain the same.
dried green split peas → dried yellow split peas or a 50/50 mix of green and yellow split peas. Yellow peas yield a slightly milder, creamier result. The mix creates a pleasant color variation and balanced flavor.
dried thyme → 1 teaspoon dried marjoram or ½ teaspoon dried oregano. Marjoram adds earthiness; oregano brings a more Mediterranean note. Use one or the other in the same amount.
bay leaves → 1 strip of lemon zest or omit entirely. Lemon zest brightens the flavor subtly. The stew is fine without bay if you prefer a simpler herb profile.