Ham Hock and Split Pea Soup Recipe

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serves: 6
Skill: easy
Prep: 20 min
Cooking: 3 hr

Nutrition per portion

Calories 347 kCal 17%
Fat 8g 11%
  -  Saturates 3g 15%

Ham and pea soup is a classic that everyone can make at home. It takes a little while to make but it’s well worth the wait, especially on a cold winter’s day when you need a bowl of something warm and comforting.

Ham hock is nice and salty which adds a nice meaty flavour as well as some texture to this smooth soup. You can serve it up as a starter at a dinner party or even as a main when you’re after something filling and comforting. Dish it up with some freshly baked crusty bread for an added treat!



  • 1.3kg ham hock, preferably British
  • 2 onions, quartered
  • 1 stick celery, diced
  • 1 carrot, chopped into chunks
  • 1 bay leaf
  • 6 peppercorns
  • 15g butter
  • 1 onion, diced
  • 1 leek, diced
  • 300g split peas, rinsed and drained
  • handful parsley, chopped


  • Place the ham and stock ingredients into a large saucepan. Cover with cold water, bring to the boil, then turn down and simmer very gently for 2 hours, skimming occasionally.

  • Remove the ham and cool. Strain and reserve the stock, discarding the veg 
and spices. In a separate pan, melt the butter and fry the onion and leek without colouring. Add the split peas and cover completely with the stock, around 2 litres. Bring to the boil, then turn down and simmer gently. Place a lid on the pan and cook for 45 minutes, until the peas are soft.

  • Whizz the soup in a blender and return 
to the pan. If it’s too thick, add a little more stock or water. Shred the ham, discarding any fat and sinew. Stir through the soup, garnish with chopped parsley and serve.

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