Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 lb 3 oz smoked ham hock or smoked ham joint on the bone
• 2 qt water, plus extra if needed
• 7 oz yellow split peas, soaked overnight and drained
• 2 onions, chopped
• 2 carrots, chopped
• 2 bay leaves
• 1 celery stick, chopped
• 10½ oz frozen peas
• 1 tsp fine sea salt, or to taste
• 1/2 tsp black pepper
• crusty bread, to serve

Method

1. Put the ham in a large pot, cover with the water and bring slowly to the boil, skimming off any foam that rises.
2. Reduce the heat, cover and simmer gently for about 1 hour 30 minutes, until the ham is tender and beginning to pull from the bone.
3. Lift out the ham and set aside to cool slightly. Strain the cooking liquid back into the pot if it looks cloudy.
4. Add the soaked split peas, onions, carrots, celery and bay leaves to the pot. Bring back to a simmer and cook, partly covered, for 45-60 minutes, stirring now and then, until the split peas have broken down and thickened the soup.
5. Meanwhile, pull the ham from the bone, discard skin, fat and bone, and shred or chop the meat into bite-sized pieces.
6. Return the ham to the pot with the frozen peas and simmer for 5 minutes more, until the peas are just cooked. Add a splash of water if the soup is thicker than you like.
7. Remove the bay leaves, season with salt and pepper, and serve hot in bowls with crusty bread.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).