Hairy Bikers Pea and Ham Soup Recipe

Hairy Bikers pea and ham soup is a hearty British-style soup made with dried split peas, ham and vegetables, simmered until the peas soften and the broth turns thick and comforting. This version uses a smoked ham hock for deep flavour, with the meat shredded back into the pot; a gammon joint is a practical alternative.

Ingredients

1 lb 2 oz (500 g) dried green or yellow split peas, rinsed and picked over
1 smoked ham hock, about 2 lb (900 g)
1 medium yellow onion, about 7 oz (200 g), finely chopped
2 medium carrots, about 7 oz (200 g), peeled and diced
2 celery ribs, about 4 oz (110 g), diced
1 tablespoon (15 ml) neutral oil or olive oil
8 cups (1.9 L) water, plus extra if needed
2 bay leaves
4 sprigs fresh thyme, or 1 teaspoon (1 g) dried thyme
½ teaspoon (1 g) freshly ground black pepper
Salt, as needed, only after tasting
1 tablespoon (15 ml) cider vinegar, optional, to finish

Instructions

Rinse the split peas in a sieve under cold running water and remove any debris. Split peas generally do not need soaking; check the packet, since a few brands recommend it. Pat the ham hock dry. If it has a thick, hard rind, leave it on while simmering for flavour, then discard it before shredding the meat.
Set a large, heavy soup pot over medium heat and add the oil. Stir in the onion, carrots and celery and cook for 7–8 minutes, stirring occasionally, until softened but not browned. This gentle start builds flavour without making the vegetables taste fried.
Add the rinsed peas, ham hock, water, bay leaves, thyme and black pepper. Bring the pot just to a boil, skimming off any foam that gathers on top. Lower the heat, cover loosely and simmer gently for about 1 hour 45 minutes, stirring every 20 minutes and scraping the base so peas do not catch. Add hot water if the mixture becomes thicker than you want.
Check that the peas are very soft and breaking down. Lift the ham hock onto a clean plate and let it cool enough to handle, usually 10–15 minutes. Remove and discard the bay leaves, thyme stems, skin and bones. Shred the meat, discarding any tough connective tissue. Check the thickest piece with a food thermometer: USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest; the ham hock must also be fully hot and tender from its simmer. If using a raw gammon joint instead, cook it until it reaches that temperature, then rest it for 3 minutes before shredding.
For a smoother soup, blend with an immersion blender until partly or fully smooth; take care because hot soup can splash. Alternatively, mash some peas against the side of the pot with a spoon. Return the shredded ham to the soup and simmer for 5 minutes. Taste before adding salt: smoked ham can make the soup salty enough already. Stir in the cider vinegar, if using, and loosen with a little hot water if needed. Serve piping hot.

Tips

Rinse and inspect the peas. This removes dust and lets you spot small stones. Soak only if the packet specifically calls for it; soaking changes the timing, so follow its directions.
Keep the simmer gentle. A hard boil can make peas stick to the pot before they soften. Stir regularly, especially near the end, when the soup is thick.
Season at the end. Ham hocks vary greatly in saltiness. Wait until the meat is back in the soup before deciding whether it needs salt.
Choose the right substitute. A smoked gammon joint gives a similar savoury result; unsmoked gammon makes a milder soup. Leftover cooked ham can be added near the end, but it will not give the broth the same depth, so use stock instead of some of the water.

Serving Suggestions

Serve the soup in warmed bowls with crusty bread, brown bread or buttered toast for dipping. A little chopped parsley or a few thyme leaves add freshness, while black pepper and a small splash of cider vinegar sharpen the rich, smoky flavour. If the soup has thickened while standing, stir in hot water until it reaches a spoonable consistency before serving.

Variations

For a meat-free version, leave out the ham hock and use vegetable stock in place of the water. Add a teaspoon of smoked paprika for a gentle smoky note, while understanding that it will not reproduce the flavour of ham. For a more pronounced smoky taste, use a smoked ham hock and keep the seasoning restrained.

You can also use yellow split peas instead of green; the flavour is similar, though the colour will be more golden. For a chunkier soup, blend only a cup or two and stir it back in. If you have cooked ham rather than a hock, use about 2 cups (300 g) of chopped ham and add it during the final 10 minutes so it heats through without becoming stringy.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in shallow, covered containers. The soup keeps for 3–4 days in the refrigerator. It thickens as the peas absorb liquid, so add water or stock when reheating. Warm it gently on the stove, stirring often, until steaming throughout; leftovers should reach 165°F (74°C), checked with a food thermometer. Reheat only the portion you plan to eat.

For longer storage, freeze cooled soup in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave soup at room temperature for more than 2 hours.

Frequently Asked Questions

Do split peas need soaking for this soup?
No, most split peas can go straight into the pot after rinsing. If the packet gives different instructions, follow them, since soaking and pea age can affect cooking time.

Why are my peas still firm?
They may need more simmering, particularly if they are old or the water is hard. Keep the pot at a gentle simmer and add hot water if necessary; avoid adding acidic ingredients until the peas are tender, since acid can slow softening.

Can I make this with leftover ham?
Yes. Simmer the peas and vegetables in stock or water until soft, then add about 2 cups (300 g) chopped cooked ham for the last 10 minutes. The broth will be less smoky and rich than one made with a ham hock.

Can I make the soup in advance?
Yes. It is convenient to make a day ahead, then cool and refrigerate it within 2 hours. The soup will thicken overnight; add water or stock while reheating and bring it to 165°F (74°C).

Can I use a slow cooker?
Yes, but first soften the vegetables in a pan for best flavour. Add them to the slow cooker with the rinsed peas, ham hock, herbs and water; cook on low until peas and meat are tender, usually 8–10 hours. Check the appliance guidance and ensure the ham is thoroughly cooked and hot before shredding.

How can I make the soup thinner or smoother?
Stir in hot water or stock a little at a time to thin it. For a smooth finish, blend carefully with an immersion blender; for a rustic texture, mash just part of the peas and leave the rest whole.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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