1 ham bone (leftover from whole or half ham, with enough meat left to make 1 1/2 c.)
1 (16 oz.) pkg. split peas
2 carrots, thinly sliced
1 med. onion, chopped
7 c. water
1/4 tsp. allspice
1/4 tsp. peppercorns
1 bay leaf
Salt

In 5 quart Dutch oven over medium heat, heat bone, split peas, carrots, onion and water to boiling. Tie allspice, peppercorns and bay leaf in piece of cheesecloth. Add to bone mixture. Reduce heat to low; cover; simmer 1 hour.

Discard spice bag, add dash salt. Remove bone to cutting board. Cut off meat and discard bone. Cut meat into small chunks and return to soup for serving.