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In a large pot or Dutch oven over medium heat, cover ham bone with water, and bring to a boil. Reduce heat and simmer until meat is falling from the bones. Remove meat from bones and chop into bite sized pieces, set aside.
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Strain the stock, reserving 4 cups broth. Discard the bone. In the Dutch oven, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in split peas, broth, water, chopped ham, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring occasionally.
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