Too many leftovers...

Thanksgiving is over, which means I feel no guilt whatsoever listening to Christmas music.

I do, however, feel an intense amount of guilt over all of the leftovers in my fridge. I'm trying to find creative ways to eat them, because honestly after 4 days, those same mashed potatoes hold no allure.

In addition to normal Thanksgiving leftovers, we have a 10 lb Honey Baked Ham from Husband's work! We froze half of it, but we still have so. much. ham. And we're going to get another one for CHRISTMAS! GAH! What does one do with all of this ham? Luckily Honey Baked Ham has an entire website devoted to recipes using ham leftovers. After Husband ate ham sandwiches for 2 days straight (think lunch & dinner), I decided to try to use up some more. And yesterday we made this glorious Split Pea Soup from the Whole Foods website. If you have a slow cooker and a ham bone, saddle up.

Best use of leftovers yet. Hopefully more to come. Otherwise the ham might take over.

Ingredients: 

• 1 (16 ounces) package dried green split peas, rinsed
• 1 meaty ham bone, 2 ham hocks or 2 cups diced ham
• 1 cup sliced baby carrots
• 1 cup chopped yellow onion
• 2 ribs celery plus leaves, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste
• 6 cups chicken broth

Method: 

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham falls off the bone

Bone apetit! hahaha