That lovely stock you have left from cooking your ham makes a lovely, thick, winter-warming soup. For 2 litres stock, you'll need 350g (12oz) dried green split peas. Cook the peas for about 30 mins, then in a separate pan, sweat off an onion, celery stick and a carrot in butter. Add this to the split peas, and simmer for a further 40 minutes. Whiz up, add shredded or chopped leftover ham and heat to serve.
Try this speedy version using frozen peas