Ham and Pea Soup - Skinke- og Grønærtesuppe

Serves 6

Soak the peas overnight in cold water. In the morning combine with ham, celery, onion, salt and pepper. Cover with water and cook slowly for 4 or 5 hours.

Remove ham from bone. Cut into small strips and serve separately as a main course, topped with Horseradish Sauce, and accompanied by boiled, buttered potatoes.