Drain the two cups of peas into a colander and rinse with cold water.
Add 10 cups of water to the vegetables. Put the ham bone in and simmer for 90 minutes, until the peas are tender. If there is meat on the bone, remove and cut off the meat and add back into the soup. Add the diced leftover ham and continue to cook until the soup is hot and simmering, about 20 more minutes. Remove the bay leaves, taste and adjust seasoning.
Serve hot with a dollop of creme fraiche.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/11/14/the-snowbird-hawthorne/