i've got about 4 lb of ham+bone left from Easter. I always like making split pea soup with it. If I make a stock with the ham (then tear off the ham and add it for the soup) and veggies, will it be TOO salty? I'm wondering if I'll need to dilute it with chicken stock after. I'd love if I could simply make a ham stock for the soup, but I'm worried it will be too salty.
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