Mo's Ham Bone Soup

deb baldwin


At hunting camp, I would alway's make a ham for one dinner during the week and the bone was saved for this wonderful soup.
All the hunters loved this soup and I never had any left overs.

This recipe was given to me by Mo, a camp cook in Canada.
I survived 6 weeks of camp cooking and the last week I had to put bag balm on my hands. Then put my hands into socks, when I went to bed, because they were so sore.

★★★★★ 1 vote
6 - 8
15 Min
3 Hr
Stove Top


ham bone (left over)
extra ham, cubed
carrots, onion, celery & potatoes, diced
3 Tbsp
chicken bouillon granules
1 pkg
split peas, washed and drained
1/2 c
pearl barley, uncooked (washed and drained)
pepper to taste
1/4 tsp
marjoram, dried (mo had this in all her recipes, but i never added it)


1Simmer ham bone in a large pot until the meat falls off the bone. Remove the ham bone.
Keep the broth.
Skim off fat.
Add extra ham cubes.
2Add more water to the same pot until 1/2 full and bring to a boil.
Add diced carrots, onion, celery & potatoes.
Add chicken bouillon, peas and barley.
Add pepper.
Bring to a boil and turn down to simmer.
Simmer for an hour, until all is done.
Salt to taste if needed.

This is really good with home made bread or rolls.

About this Recipe

Course/Dish: Other Soups, Pork
Main Ingredient: Pork
Regional Style: Canadian
Hashtags: #peas, #ham, #vegetables, #barley