Hambone Soup for the New Year’s Lime

29 Dec 2014
Making a Hambone soup is a great way of utilizing Christmas leftovers as the soup is made using your ham bone from your Christmas ham. It is a great dish to be served at your family New Year’s day lime.
soup ingredients

New Year’s day lime is nothing new to us here in T&T, we love having family over, and after cooking so many dishes for Christmas we don’t really feel like cooking up a storm and that’s where the urge to make a one pot comes in, you might make a Pelau or an Oil Down, but making a hambone soup is a great way of utilizing Christmas leftovers as the soup is made using your ham bone from your Christmas ham.  Here are the ingredients:

1 ham bone

1 ½ cup coconut milk

All-purpose seasoning

½ teaspoon black pepper

1 large onion

3 large potatoes (or any other ground provision, like dasheen or yam)

1 hot pepper

3 cloves of garlic

4 thyme leaves

2 cups dry yellow split peas

1 cup diced pumpkin

2 tablespoon olive oil

10 cups water

Step 1: Turn your stove on medium to high heat and add your sliced garlic, onion and black pepper then allow this to cook for a couple of minutes until you notice them browning.

Step 2:  Now add the thyme, cubed potato (or any other provision you chose to use) and carrot. You will need to rinse your split peas with cool water, drain them and add it to the pot as well then stir to mix in properly.

Step 3: It is always good when the ham bone that you are going to use has some leftover meat attached to it, as you can simply strip this off, cut it to cubes and add it to your pot as well. Add the coconut milk, the all-purpose seasoning and of course your ham bone; keep stirring.

Step 4: Add the water covering everything in the pot carefully and also add your hot pepper (add your hot pepper whole, this will give the pot some spice however, if you prefer heat you can chop your hot pepper then add it).

Step 5: At this point turn up the heat on the stove and bring the pot to a boil. After about 10 minutes turn the heat down to a simmer, cover the pot and allow the provision to cook for one and a half hours. You will need to stir approximately every 15 minutes so that nothing sticks to the bottom of the pot and burns. Your soup will become thicker as the split peas becomes tender. After one and a half hours your soup should be ready to go.

Home & Garden Caribbean Lifehack: When your soup cools down it may become very thick, be sure to add a ½ cup of water when reheating, this will give it the soup consistency that it had before, you can always add more all-purpose seasoning if it lost any flavour from the water addition.