I love a good, thick, smooth, hammy split pea soup! What a familiar, comfy flavor! But I almost never have a ham hock lying around. I do, however, buy ham steaks regularly, to portion out, freeze, and use in various recipes. I also save the little bones from the ham steaks. In this soup, two of those bones plus the addition of one slice of premium bacon impart a rich, savory flavor, without needing a ham hock or ham bone. Even if you don't have any bones or bacon and only have diced ham, just add a little extra ham. Toss in a whole jalapeno to add dimension and smokiness, too.