What, you have several pounds of leftover ham?
Why not make Split Pea Soup?
Adapted from this recipe-ish thing, though I used ham juice instead of chicken stock. If you’ve got it flaunt it, huh? Oh, and the carrots were frozen from the garden.
And that was the latest bread experiment, with the sourdough started added to the dough and then aged for about a day, cooked at normal bread temperatures (~375) in a sealed casserole dish. Turned out pretty darn good, though the crust is still a little thick for my taste. I’ll keep experimenting, I guess.