Ham Hock and Split Pea soup

Ham Hock 


Ham hock approx 750g/1.5lb 

1 bay leaf 

1 medium carrot cut in half 

1 medium onion cut in half 

Handful of soup celery/1 celery stalk cut in half 

Enough water to cover hock – approx 3ltrs 


  • Place all ingredients in large saucepan and bring to the boil, allow to simmer for 2.5 hrs until ham is tender and falling off the bone. 
  • Remove Ham hock from saucepan and the strain stock into a large jug/bowl. 




Split Pea soup 


Reserved stock from ham hock (made up to 5pints with chicken or vegetable stock if necessary) 

500g yellow split peas 

2tblsp rapeseed oil 

2 medium onions, chopped 

4 celery stalks, chopped into small dice 

2 medium carrots, chopped into small dice 

2 leeks, thinly sliced 

2 garlic cloves, chopped finely 

2tsp thyme leaves 

400g tin of chopped tomatoes 

Freshly ground black pepper 

Good pinch or sugar 

Fresh parsley, to serve. 


  • Rinse split peas and bring to boil with reserved stock, cooked for approximately 1hr or until peas are soft and tender. 
  • Meanwhile, heat the rapeseed oil in a medium saucepan.  Add chopped onion, celery, carrot, leeks, garlic and thyme leaves.  Cover and sweat for 10-12 minutes on a gentle heat. 
  • Add the chopped tomatoes and juice, freshly ground black pepper and sugar if needed and continue to cook for another 10 minutes. 
  • Add the split peas and stock. 
  • Remove the fat from the ham hock and shred the meat into bite sized pieces.  Add to the soup.  Simmer for a further five minutes.  
  • Taste and check for seasoning. 
  • Scatter lots of fresh chopped parsley on top, and serve. 


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