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Add split peas, Low-Sodium Chicken Broth, water, Spike Seasoning (if using) and bay leaves to the slow cooker, stir to combine, and start to cook on low.
Dice up the ham to make 2 cups diced ham (or a bit more). Add ham to the slow cooker.
I also add the ham rinds and a ham bone too if you have those. I love to add a couple of packets of Goya Ham Flavor Concentrate, but if you have ham rinds and a ham bone that might not be needed.
Cut up one cup of chopped carrots, celery, and onion and add to the soup. Stir to combine ingredients.
Let the soup cook 8 hours low, or a bit longer won't matter if you're not home. (Or you can cook about 4 hours on high.)
Check the consistency of the soup about ⅔ of the way through cooking time and add a little water if it seems too thick when the split peas have disintegrated.
Season with fresh-ground black pepper and enjoy!
This soup will keep at least a week in the refrigerator, and it also freezes well.