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1
Prepare a hot fire (a 2-second fire) in a campfire, fire pit, or wood-fired oven.
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2
Put the ham shank and stock in a 6-quart cast-iron or clay pot.
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3
Bring to a boil over high heat, then reduce the heat to a simmer.
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4
As the stock is heating, skim off any white foam that rises to the surface.
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5
Simmer until no more foam rises to the surface, about 10 minutes.
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6
Add the remaining ingredients and bring to a boil over high heat, stirring occasionally.
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7
Move to indirect heat at a lower temperature to simmer, cover, and cook until the vegetables and split peas are tender.
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8
Transfer the ham shank to a plate and set aside until cool enough to handle.
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9
Pass the soup through a food mill into a clean 6-quart pot.
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10
Be sure to scrape the bottom of the food mill and add to the pot of soup.
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11
Alternatively, remove and discard the bay leaf and thyme sprigs and puree the soup in batches in a blender or food processor.
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12
Trim off the skin and fat from the ham shank and cut the meat into 1/2-inch pieces.
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13
Add the meat to the soup.
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14
If necessary, reheat the soup over medium heat in the oven.
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15
Taste and adjust the seasoning.
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16
This smoky salt is fantastic in this soup.
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17
You can also use it in barbecue sauce, as it contributes a natural smoky flavor thats quite wonderful.
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18
The salt is smoked for twenty-four hours over red alder until it absorbs the woods full, rich aroma (see page 187).
