James Martin Pea and Ham Soup Recipe

James Martin pea and ham soup is a hearty British-style bowl of split peas simmered with ham, onion, carrot and stock until soft and comforting. This practical version uses a cooked ham hock for smoky depth and tender pieces of meat, with a portion of the soup blended for a creamy texture without needing cream.

Ingredients

1 lb 2 oz (500 g) dried green split peas
1 cooked, smoked ham hock, about 2 lb (900 g)
1 tbsp (15 ml) neutral oil or olive oil
1 medium yellow onion, about 7 oz (200 g), finely chopped
2 medium carrots, about 7 oz (200 g), peeled and diced
2 celery stalks, about 4 oz (120 g), diced
2 garlic cloves, finely chopped
8 cups (1.9 L) low-sodium chicken stock or water
1 bay leaf
4 sprigs fresh thyme, or 1 tsp dried thyme
½ tsp (1 g) freshly ground black pepper, plus more to taste
1 tbsp (15 ml) lemon juice or cider vinegar, optional
Salt, as needed, only after tasting

Instructions

Rinse the split peas in a sieve, picking out any stones or damaged peas. Soaking is not necessary, but rinsing removes dust and helps the peas cook evenly. Chop the vegetables while the peas drain.
Set a large, heavy 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. Add the garlic and cook for 30 seconds.
Add the rinsed split peas, ham hock, stock or water, bay leaf, thyme and black pepper. Bring the liquid just to a boil, then reduce the heat to low. Partly cover the pot and simmer gently for about 2 hours, stirring every 20 minutes and scraping the bottom. Add 1 cup (240 ml) water if the soup becomes thicker than you want before the peas are tender.
Check the peas after 1 hour 45 minutes. They should be soft enough to crush easily with a spoon; depending on their age, they may need up to 2 hours 15 minutes. The ham hock should be hot throughout and the meat should pull away readily. If cooking an uncooked ham hock rather than a ready-cooked one, use a food thermometer to verify it reaches the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; follow any package instructions for curing or cooking.
Lift out the ham hock and bay leaf. Let the hock cool until safe to handle, then remove the skin and bones and discard them. Shred or chop the meat into bite-sized pieces. If it is not tender, return it to the pot and simmer until it pulls apart easily.
For a partly creamy texture, blend about half the soup with an immersion blender, keeping the blender head submerged to avoid splashes. Alternatively, ladle half into a heat-safe blender, vent the lid, cover it with a folded towel and blend carefully. Stir the blended soup back into the pot along with the ham.
Warm the soup gently for 5 minutes, then taste before adding salt: ham and stock can already be salty. Add lemon juice or cider vinegar, if using, to brighten the flavor, and adjust the pepper. Remove the thyme stems and serve hot.

Tips

Use cooked ham deliberately. A ready-cooked smoked hock contributes flavor as the peas simmer; the recipe does not require you to cook raw pork separately. If the hock is especially salty, use water or unsalted stock and season only at the end.
Keep the simmer gentle. A vigorous boil can make the bottom catch before the peas soften. Stir regularly, especially as the soup thickens, and add hot water a little at a time if needed.
Adjust the texture without cream. Blend only part of the pot for a soup that is both smooth and chunky. For a fully smooth finish, remove the ham first and blend the peas and vegetables before stirring the meat back in.
Plan for a thick soup. Split peas continue absorbing liquid as the soup stands. Have hot stock or water ready to loosen leftovers, rather than adding a large amount before you know how thick they will become.

Serving Suggestions

Serve in warmed bowls with crusty bread, a seeded roll or toasted sourdough for dipping. A small scattering of chopped parsley or thyme adds freshness, while a little cracked black pepper and a few drops of vinegar balance the smoky, savory broth. For a fuller meal, offer a simple green salad alongside; the soup is substantial enough to be the main course.

Variations

For a meat-free version, omit the ham hock and use vegetable stock. Add 1 teaspoon (5 ml) smoked paprika and, if desired, ½ teaspoon (2.5 ml) soy sauce for savory depth; the result will be less smoky and will not have the pulled ham texture. A vegetarian smoked seasoning can also help, but check its label for salt before seasoning the pot.

Yellow split peas work in the same quantity and make a slightly sweeter, golden soup. If split peas are unavailable, dried green peas can be used, but cooking time varies and the soup may need extra liquid. Frozen peas are not a direct one-for-one substitute for dried split peas: they cook quickly and produce a lighter, fresher soup, so use a separate recipe designed around them. You can also stir in 1 cup (150 g) diced cooked ham near the end if a whole hock is hard to find; simmer the soup without it and season to taste.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow covered containers. Keep it refrigerated for 3–4 days, or freeze it for up to 3 months for best quality. Thaw frozen soup in the refrigerator overnight. Reheat only the amount needed in a saucepan, stirring regularly until it reaches 165°F (74°C); add water or stock to loosen it as it heats. If using a microwave, cover loosely, stir partway through and check that the center reaches 165°F (74°C). Avoid repeatedly cooling and reheating the same pot.

Frequently Asked Questions

Do I need to soak split peas?
No. Rinse them and simmer until completely tender. Soaking is optional, but it can shorten cooking and makes timing less predictable, so start checking early if you soak them.

Why are my split peas still firm?
They may simply need more time; older peas can take longer to soften. Keep the soup at a gentle simmer and add water if it is getting too thick. Acidic ingredients can slow softening, so add lemon juice or vinegar only after the peas are tender.

Can I make this soup without a ham hock?
Yes. Use diced cooked ham added near the end, or leave out meat and use vegetable stock with smoked paprika for a vegetarian version. The flavor and texture will differ from a soup made with a hock.

Can I make pea and ham soup ahead?
Yes. It keeps for 3–4 days in the refrigerator and often thickens as it cools. Refrigerate within 2 hours, then reheat to 165°F (74°C), stirring and adding stock or water until the consistency is right.

Can I use a slow cooker?
Yes, but timing depends on the appliance. Soften the vegetables in a pan first for better flavor, then cook them with the rinsed peas, stock and seasonings on low until the peas are tender, usually around 7–9 hours. Add cooked ham near the end, or use a cooked hock to flavor the soup; check the appliance instructions and don’t fill it beyond its recommended limit.

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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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