Cover and refrigerate several hours, turning occasionally. Remove ham to warmed platter. Cook, stirring constantly, until mixture is thick and bubbly. Pass sauce with ham. Chunky Split-Pea Soup Serve hot with pumpernickel bread and a hearty salad.
Leftovers freeze well.
Add water and chicken broth. Bring to full boil, skimming off any foam that rises to the surface with a slotted spoon. Reduce heat and simmer uncovered for 1 hour. Add ham and pepper, continue cooking for 30 minutes or until peas are very tender. Remove from heat, discard bay leaf and stir soup until smooth.