Ham and Split Pea Soup

1 piece (about 2 1/2 pounds) smoked, bone-in picnic ham (or any leftover ham bone)
4 bay leaves
1 pound (2 1/2 cups) split peas, rinsed and picked through
1 tsp dried thyme
2 Tbsp extra-virgin olive oil
2 medium onions, chopped medium
2 medium carrots, chopped medium
2 medium stalks celery, chopped medium
1 Tbsp unsalted butter
2 medium garlic cloves, minced (about 2 tsp)
Pinch sugar
3 small red potatoes, scrubbed and cut into 1/2-inch dice (about 3/4 cup)
Ground black pepper
Minced red onion (optional)
Balsamic vinegar (optional)

1. Place ham, bay leaves, and 3 quarts water in large stockpot or Dutch oven.  Cover and bring to a boil over medium-high heat.  Reduce heat to low and simmer until meat is tender and pulls away from bone, 2 to 2 1/2 hours.  Remove ham meat and bone from pot and set aside.
2. Add split peas and thyme to stock.  Bring back to boil, reduce heat, and simmer, uncovered, until peas are tender but not dissolved, about 45 minutes.  Meanwhile, when ham is cool enough to handle, shred meat into bite-sized pieces and set aside.  Discard rind and bone.
3. While split peas are simmering, heat oil in large skillet over high heat until shimmering.  Add onions, carrots, and celery and saute, stirring frequently, until most of liquid evaporates and vegetables begin to brown, 5 to 6 minutes.  Reduce heat to medium-low and add butter, garlic, and sugar.  Cook vegetables, stirring frequently, until deeply browned, 30 to 35 minutes; set aside.
4. Add sauteed vegetables, potatoes, and shredded ham to pot with split peas.  Simmer until potatoes are tender and peas dissolve and thicken soup to consistency of light cream, about 20 minutes more.  Season with pepper to taste.  (The soup can be refrigerated in an airtight container for 2 days.  Warm soup over low heat until hot.)
5. Ladle soup into bowls, sprinkle with red onion, if using, and serve, passing balsamic vinegar separately.

Source: "Here in America's Test Kitchen" 2002 Cookbook

Try #1 - January 15, 2014
I made this for small group, and doubled the recipe.  Even so, we still had a ton of leftovers!  I really liked this version of split pea soup.  Taking the time to do the different steps (simmering the stock ahead of time, sauteing the vegetables separately in oil AND butter) really brought out the flavor.  I've made split pea soup many times, usually just throwing everything in one pot all at the same time.  This was definitely better; however, it was more time-consuming.  My kids liked it, which is a bonus.  I didn't serve it with the balsamic vinegar, although we did have a side salad with a balsamic vinaigrette dressing which worked nicely with the soup.  Home run!