Split pea and ham soup

Method

Place the ham hock in a large pot with water and bring to boil; simmer for 20 minutes, then skim off any impurities. Add the diced onion, celery, carrot and garlic, then stir in the split peas, stock, and seasoning. Bring back to a boil, then reduce heat and simmer for 60 minutes until peas are tender and the ham is falling off the bone. Remove the ham hock, allow to cool slightly, then shred the meat from the bone and discard fat. Return the shredded ham to the pot, stir well, and simmer for a further 10 minutes. Season to taste and serve hot.