Split Pea and Ham Hock Soup (Classic Recipe)

This split pea and ham hock soup is a proper classic and one of the heartiest soups you can make. The ham hock simmers down into the most flavourful stock, and the split peas cook until they break apart into a thick, creamy base. You shred the meat from the hock and stir it back through at the end, so nothing goes to waste.

I love this recipe because the ham hock does double duty. It makes the stock and provides the meat, all from one inexpensive cut. If you do not have a ham hock, you can use chicken stock and chopped leftover gammon or ham instead. The soup freezes brilliantly, so it is well worth making a full batch.

You can finish it with a hit of fresh mint if you want to brighten things up, but I really like it straight. Ham and pea is an all-time classic combination that does not need much fuss. A few oven-baked croutons on top are a must for me, both to soak into the soup and to add crunch.

Tips for the Best Split Pea and Ham Hock Soup

The ham hock (also called a pork knuckle) is a cheap cut that is big on bone and big on flavour. Ask your butcher for a smoked hock if you want a deeper, smokier taste. An unsmoked one gives a milder, more delicate result.

There is no need to soak the split peas overnight. They break down during the long cooking time, especially in a pressure cooker where the quick release of pressure helps them collapse into a creamy consistency.

Use younger, smaller carrots and dice all your vegetables evenly so they cook at the same rate. Sauté the onion, carrot and celery before adding them to the pot. That initial softening in olive oil builds a flavour base that makes a real difference.

If you want a completely smooth soup, blend everything after cooking and then stir the shredded ham back through. If you prefer some texture, blend only half the soup and leave the rest chunky. I like it somewhere in between.

How to Make Ham Hock Stock

You can make this ahead and keep it in the fridge for up to three days, or freeze it for up to three months.

Place 800 grams to 1 kg ham hock in a large pot with 1 roughly chopped onion, 3 bay leaves, 4 sprigs of thyme, 1 chopped celery stalk, 1 carrot and 4 to 5 cloves of garlic. Cover with 2.5 litres of water.

For stovetop: simmer for 2 hours. Strain, reserve the liquid and remove the meat from the bone.

For the pressure cooker: cook for 1 hour and use the natural (slow) pressure release. Strain, reserve the liquid and remove the meat from the bone.

How to Make Oven-Baked Croutons

Cut a good white loaf into cubes, drizzle with olive oil, and spread them on a baking tray. Roast at 180°C (350°F) for about 15 minutes, shaking the pan a few times, until golden on all sides. They keep in an airtight container for a couple of days.

Frequently Asked Questions for Split Pea and Ham Hock Soup

Do I need to soak split peas before making soup?

No. Split peas do not need soaking. They break down during the long cooking time, especially if you are using a slow cooker or pressure cooker. Rinsing them under cold water before cooking is enough.

Can I make split pea soup without a ham hock?

Yes. Use chicken or vegetable stock and add about 200 grams of chopped cooked ham or leftover roast gammon. The flavour will be lighter, but it still makes a great soup.

Can I make this soup in a slow cooker?

Yes. Sauté the vegetables first, then add everything to the slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Add the shredded ham about halfway through.

Can I make this soup in a pressure cooker?

Yes. The pressure cooker is the fastest method. Cook the soup under pressure for about 30 minutes, then use the quick-release method. The pressure helps break the split peas down into a creamy consistency.

Can I freeze split pea and ham hock soup?

Yes. This soup freezes really well. Cool completely, transfer to freezer-safe containers and freeze for up to three months. Defrost overnight in the fridge and reheat gently on the stove, adding a splash of water or stock to loosen it as it thickens considerably once chilled.

Why is my split pea soup too thick?

Split pea soup continues to thicken as it cools and as the peas absorb liquid. Add water or stock a little at a time when reheating until you reach the consistency you want. This is completely normal and not a sign that anything went wrong.

What is the difference between a ham hock and gammon?

A ham hock (also called a pork knuckle) is the joint between the leg and the foot of the pig. It is cured or smoked and full of connective tissue, which breaks down during cooking and gives the stock incredible body and flavour. Gammon is a larger, leaner cut from the hind leg. Both work in this soup, but the hock gives a richer, more gelatinous stock.

Serving Suggestions

This soup is a meal on its own with crusty bread. Try it with my easy cheese and sweetcorn bread or easy wholewheat bread. A simple green salad on the side rounds it out nicely for lunch.

Split Pea and Ham Hock Soup Recipe

A classic split pea soup made with homemade ham hock stock. Rich, creamy and deeply comforting. Includes slow cooker, pressure cooker and stovetop methods.

Print Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Ingredients

• 500 grams dried split peas
• 2 Tbsp olive oil
• 1 carrot finely diced
• 2 celery stalks finely diced
• 1 onion finely diced
• 2 cloves garlic crushed
• 1 bay leaf
• 1.5 litres of ham hock stock use chicken or veg stock as an alternative

Instructions

• Cook the ham hock stock as per the instructions above. Shred the cooked ham from the hock (about 1.5 to 2 cups) and set aside. If you are not using a hock, chop 200 grams of cooked ham or gammon and set aside.
• Heat the olive oil in a large pot over a medium heat. Add the onion, carrot and celery and sauté until softened, about 5 minutes. Add the garlic and cook for a further minute until fragrant.
• Rinse the split peas under cold running water and add them to the pot along with the ham hock stock (or chicken/vegetable stock) and bay leaf.
• Follow the instructions below for your chosen cooking method.
• Finish with chopped fresh mint if using, and season with salt and pepper to taste. Be careful with salt as the ham hock stock can be quite salty on its own.

How to make split pea and ham hock soup on the stovetop

• Bring the soup to a boil, then reduce the heat to a low, gentle simmer. Cover and cook for 1 to 1.5 hours, stirring occasionally, until the split peas have softened and started to break down. Stir more frequently in the last 30 minutes to prevent the soup catching on the bottom of the pot.
• Remove the bay leaf and blend the soup with a stick blender until smooth, or half-blend it if you prefer some texture. If the soup is too thick, add a splash of stock or water to loosen it.
• Stir through the shredded ham and simmer uncovered for a further 15 to 20 minutes to thicken and heat the meat through.

How to make split pea and ham hock soup in a slow cooker

• Sauté the vegetables as above, then transfer everything except the shredded ham to the slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours until the peas have completely broken down.
• Remove the bay leaf and blend to your preferred consistency with a stick blender. Stir through the shredded ham and cook for a further 20 to 30 minutes until the meat is heated through. Season and finish with mint if using.

How to make split pea and ham hock soup in a pressure cooker

• Sauté the vegetables in the pressure cooker using the sauté function (or on the stove if using a stovetop pressure cooker). Add the split peas, stock, bay leaf and shredded ham. Lock the lid and cook on high pressure for 30 minutes.
• Use the quick-release method to release the pressure. The rapid release bursts the peas and breaks them down naturally, so there is no need to blend. Remove the bay leaf, stir well, and season. Finish with mint if using.

Notes

A hearty, classic soup where the ham hock does double duty, making the stock and providing the shredded meat. The split peas cook down into a thick, creamy base with no blending required if you prefer it rustic.

For stovetop cooking, follow the slow cooker method but simmer gently on the stove for about 2 hours. Add the shredded ham after blending if you want a smooth soup, or stir it through at the halfway point for a chunkier texture.

Smoked ham hocks give a deeper, smokier flavour. Unsmoked hocks are milder and more delicate.

If you do not have a ham hock, use 1.5 litres of good chicken stock and 200 grams of chopped cooked ham or leftover gammon.

Storage: Keep in an airtight container in the fridge for up to four days.

Reheating: Warm gently on the stove over a medium-low heat. The soup thickens significantly once chilled, so add water or stock to loosen it to your preferred consistency.

Freezing: Cool completely and transfer to freezer-safe containers. Freeze for up to three months. Defrost overnight in the fridge and reheat on the stove.

Servings: 6

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