Green Split Peas and Ham with Scalloped Potatoes

by April Reinhardt
(last updated April 10, 2013)

One of my favorite foods is green split peas. They are super easy to cook and high in protein. I tend to eat them without additives, other than a little salt, but combining ham with green split peas makes them especially delicious.

Green Split Peas and Ham Ingredients

  • 1 16-ounce package of dry split peas
  • 1 chopped onion
  • 2 diced carrots
  • 2 diced ribs of celery
  • 2 8-ounce packages of cooked, diced ham
  • Salt to taste

Green Split Peas and Ham Directions

Pour the peas into a colander and rinse them with cold water. Place the peas into a large pot and cover them with 2 quarts of water. Bring the water to a boil over high heat and allow them to boil for 2 minutes. Remove the pot from the heat, cover, and allow the peas to soak for 1 hour. Meanwhile, clean the carrots, celery, and onion and then chop them. After the peas have soaked for an hour, add the diced ham and chopped onion. Bring the mixture to a full boil, reduce the heat to low, cover the pot, and cook for 2 hours, stirring occasionally. Add the carrots and celery and reduce the heat to simmer, remove the cover, and cook for about 45 minutes. Taste and add salt as needed.

Scalloped Potato Ingredients

  • 6 large baking potatoes
  • 1 chopped onion
  • 4 tablespoons of margarine
  • 4 tablespoons of flour
  • 2 cups of milk
  • 6 cups of shredded cheddar cheese

Scalloped Potato Directions

Preheat your oven to 350 degrees and prepare a 9" x 13" baking dish by buttering it. Wash and peel the potatoes, and then slice them into 1/4-inch slices and set aside. In a small saucepan, melt the margarine over low heat and gradually add the flour, stirring until smooth. Add the milk gradually and cook over medium heat, stirring constantly until the sauce thickens. Remove from heat. Place a layer of the sliced potatoes into the prepared baking dish, and a layer of onion, then a layer of cheese, then a layer of sauce. Continue layering in that order until you have used all of the ingredients. Cover the dish with aluminum foil and bake for 2 hours, or until the potatoes are tender and the sauce is bubbly.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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