Heat a dutch oven on the stove top over medium heat. Add the butter and bacon fat to the pot and allow it to melt. Once the fats are melted; add the diced ham and sauté to release flavor and crisp up, about 5 minutes. Use a slotted spoon to remove the ham pieces transferring them to a small bowl then set aside for later use.

Next, add the diced onion, celery and carrots to the pot; sauté until tender, about 5 minutes. Be sure to use a wooden spoon to deglaze the bottom of the pot as the vegetables release their juices.

For the next step, add the minced garlic and stir to combine with the vegetables and allow the mixture to sauté about 1 minute more. Season the vegetables with salt and black pepper.

Next, add the split peas (which may be clumped together after washing), the chicken stock, bay leaf and sprig of thyme to the pot. Cover the pot with a lid and simmer over a medium low heat for 1 hour, or until the peas are tender.

Carefully use an immersion blender to puree the soup mixture until creamy.

Add half of the reserved country ham pieces back to the soup and heat through for a minute or two. Use the remaining ham pieces for garnish when serving.

Serve hot.