| 1. |
Bring ham and bone to a boil. Reduce heat and simmer on low for a couple hours. When ready clean ham off the bone and into small pieces; set aside. |
| 2. |
Meanwhile; dice onion and slice carrots and set aside. |
| 3. |
Sort and clean the split peas. Put into pot and cover with 8 to 10 cups hot water. |
| 4. |
Add diced onion, carrots, ham and garlic powder. |
| 5. |
Dissolve two cubes of chicken bouillon and add to pot when cooking (optional). |
| 6. |
Bring to a boil, reduce heat and simmer gently until desired tenderness is reached, about 30-45 minutes. Leave lid tilted during cooking. |
