Have Leftover Ham?

Ham and Split Pea Soup
By The Gourmet Farm Girl 
1 large ham bone with meat or 3 ham hocks
2 quarts water
2-14.5 oz.cans chicken broth
1 medium size onion (peeled and cut into quarters)
1 medium size onion chopped
3 bay leaves
3-4 gloves garlic (chopped)
3 stalks celery with leaves (chopped)
1 pound split peas
salt and pepper to taste
In a large stock pot add the water, broth, ham bone, onion quarters, bay leaves and celery; bring to a boil and then reduce to a low boil for 45-50 minutes or till the meat is falling off the bone.
Turn off heat and pull the ham bone out of  the broth. Let cool, pull meat from the bone and set aside.
Discard bone and any fatty pieces
Strain the broth through a colander to remove the large  pieces of vegetables. Return the broth to the stock pot and add the split peas to the broth along with the bay leaves and chopped onion. Cook over medium heat till the peas are soft and tender; 30-40 minutes. Add the ham pieces and continue to simmer for 10-15 minutes. Remove bay leaves before serving
Salt and pepper according to taste.
Serves 6-8