I baked a ham yesterday

Recipe - Ham With Split Peas Soup:
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Notes:
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- I essentially used this recipe (doubled):
stripedspatula.com/split-pea-soup-with-ham/
- Instead of cooking the bone, I tossed all of the scraps into the
Instant Pot with a quart of low-sodium/no salt chicken broth.
- Can add sour cream (or yogurt) for smoothness. Did not add salt.
Used a bit too much thyme, otherwise flavor good.

Ingredients: (single recipe)
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- 1/4 cup unsalted butter (can use ham fat also - half-n-half)
- 2 cups chopped onion
- 1 cup diced carrot (1/4-inch dice)
- 1 cup diced celery (1/4-inch dice)
- bell pepper?
- 1/4 to 1 teaspoon kosher salt, to taste (used none)
- 1 teaspoon freshly-ground black pepper (plus additional to taste)
- 1/8 teaspoon red pepper
- 1/4 teaspoon paprika
- 2 cloves garlic, minced
- 1 pound dried split peas, rinsed and sorted
- 1 meaty ham bone (did not use)
- 1 large bay leaf (or 2 small)
- 2 teaspoons fresh thyme leaves, chopped and quantity divided
- 6 cups chicken stock (used half-n-half with ham stock)
- 2 cups water
- 1 cup diced ham (1/2-inch dice)
- Accent and Chin HO
- a little psyllium for thickening
- Buttery Garlic Croutons, for serving

Procedure:
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1) In a large pot or Dutch oven, melt butter until foaming subsides. Add
onion, carrot, celery, 1/4 teaspoon salt and 1/2 teaspoon pepper.
Cook until vegetables are softened and just beginning to brown, 5-8
minutes. Add garlic and cook for 1 minute, until aromatic.
2) Stir in split peas. Add ham bone, bay leaf, and 1 teaspoon fresh thyme.
3) Stir in chicken stock and water. Bring to a boil, reduce heat, and
simmer uncovered for 60-90 minutes, stirring occasionally, until
split peas are cooked down and soup is thickened to desired
consistency. (Stir more frequently as the soup begins to thicken
and add a little additional stock or water if needed.)
4) Add diced ham during the last 15 minutes of cooking. When ready to
serve, remove and discard ham bone and bay leaf, and stir in
remaining 1 teaspoon fresh thyme. Season to taste with salt, if
needed. Serve hot with croutons and cracked black pepper.