Split Pea Soup

This is from my old Good Housekeeping Cookbook and is a "keeper".

1 leftover meaty hambone from which you'd harvest (once it drops off the bone in long soup cooking) enough ham for at least 1.5 cups.
1 16-oz package of split peas
2-3 medium carrots, sliced whatever way you like
1 medium to large onion, chopped whatever way you like
1/4 tsp whole allspice
1/4 tsp peppercorns
1 bay leaf
salt, to taste

In Dutch oven or large kettle over medium heat, heat the ingredients in 7-8 cups of water to boiling. Add salt to taste. Reduce heat to low and simmer at least one hour. Remove bone from soup and put the meat of it back into your soup. Makes about 6-8 servings.