East Riding Ham and Pea Soup
A deeply comforting, hearty soup made with tender shredded ham hock and yellow split peas, slow-cooked until rich and velvety.
- Prep
- 15 min
- Cook
- 135 min
- Total
- 150 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Large stockpot
- •Frying pan
- •Chopping board
- •Chef's knife
- •Colander
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 13 g
- carbs
- 38 g
- fibre
- 11 g
- protein
- 34 g
- calories
- 410 kcal
Instructions
- 1
Rinse the split peas in a colander under cold water until the water runs clear.
- 2
Place the ham hock in a large stockpot and cover fully with cold water.
- 3
Bring to the boil on the hob, then drain and discard this initial salty water.
- 4
Return the hock to the pot with 2 litres of fresh water, bay leaves, thyme, and peppercorns.
- 5
Simmer gently on low heat with the lid on for 90 minutes until the ham is tender.
- 6
Heat the rapeseed oil in a frying pan and sweat the onion, carrots, celery, and leek until soft.
- 7
Lift the ham hock out onto a board and allow it to cool slightly.
- 8
Add the rinsed split peas and softened vegetables directly into the stockpot.
- 9
Simmer uncovered for 35 minutes, stirring often, until the peas break down and thicken the soup.
- 10
Shred the ham meat away from the bone using two forks, discarding the skin and bones.
- 11
Stir the shredded ham and chopped parsley into the soup, then season with freshly ground pepper.
Chef's tips
Do not add salt until the very end, as the ham hock naturally releases plenty of seasoning into the broth. Stir the pot frequently towards the end of cooking because yellow split peas easily catch on the bottom.
Ingredient substitutions
- smoked ham hock → unsmoked gammon shank or leftover roast ham
- yellow split peas → green split peas
Storage
Store in an airtight container in the fridge for up to four days or freeze for up to three months.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring in a splash of hot water to loosen the thick texture.
Common mistakes to avoid
- •Skipping the initial blanch of the ham hock, which can make the finished soup unpleasantly salty.
- •Not stirring regularly while the split peas soften, causing them to stick and scorch on the base.
Serving suggestions
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