We bought a 9-pound ham on a whim over the weekend, and I spent my work-at-home Tuesday baking it for hours (we skipped the glaze since it was our first time). All that rendered fat in the roasting pan made (more) cornbread seem like a natural fit (the porky bread was great with honey and butter), and it was already a foggy, rainy day, so why not simmer the ham bone for hours with split peas? Here’s the thing about stereotypically Southern meals, it turns out: they actually do all go together.
