Name: Hairy Bikers Pea And Ham Soup Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 1kg smoked ham hock; 500g dried green split peas, soaked overnight; 2 large onions, chopped; 3 medium carrots, chopped; 3 celery sticks, chopped; 2 bay leaves; 2 litres cold water or chicken stock; Fresh parsley, chopped; Salt and pepper

This thick pea and ham soup is made with a smoked ham hock, dried split peas, carrots, celery and onions. Everything simmers together for about 2 hours until the peas break down and the ham falls off the bone. Serve it in big bowls with crusty bread for 6 hungry people.

I make a batch of this every time the weather turns cold. It freezes brilliantly, so I always have a few portions tucked away for nights when I need something warm and filling.

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Hairy Bikers Pea And Ham Soup Ingredients

1kg smoked ham hock or gammon joint
500g dried green split peas, soaked overnight
2 large onions, chopped
3 medium carrots, chopped
3 celery sticks, chopped
2 bay leaves
A small handful of fresh parsley, chopped
2 litres of cold water or chicken stock
Salt and freshly ground black pepper

How To Make Pea And Ham Soup

Prepare the ham hock: Place the ham hock in a large stockpot and cover with cold water. Bring to the boil, then carefully discard the water. This removes excess salt from the ham.
Simmer the base: Return the ham hock to the pot. Add the soaked and drained split peas, chopped onions, carrots, celery and bay leaves. Pour in 2 litres of fresh cold water or chicken stock.
Cook the soup: Bring everything to a gentle boil, then reduce to a low simmer. Cover and cook for 2 to 2.5 hours until the peas have broken down and the ham is tender and falling off the bone.
Shred the ham: Remove the ham hock from the pot and let it cool slightly. Pull the meat off the bone, discarding the skin, fat and bones. Shred the meat into bite-sized pieces.
Blend the soup: Remove the bay leaves. Use a stick blender to blend the soup until smooth, or leave it slightly chunky if you prefer more texture.
Finish and serve: Return the shredded ham to the pot and stir in the fresh parsley. Season with black pepper and a little salt if needed. Serve hot with crusty bread.

What Is the Secret to a Great Pea and Ham Soup?

Soak the peas overnight: This cuts the cooking time and helps the peas break down into a smooth, thick soup. Add a pinch of bicarbonate of soda to the soaking water to soften them further.
Blanch the ham hock first: Bringing the hock to the boil and discarding that first water removes excess salt. Skip this step and the soup can end up too salty to fix.
Low and slow wins: Keep the simmer gentle. A hard boil breaks up the vegetables too quickly and makes the soup cloudy before the ham is properly tender.
Control the texture: Blend most of the soup smooth but leave a few ladles chunky before mixing back together. This gives you a creamy base with bits to chew on.
Try it in a slow cooker: This recipe works brilliantly on low for 6 to 8 hours. Add everything after blanching the ham hock. Try the Hairy Bikers Chicken Soup for another comforting slow-simmered classic.

What Should You Serve on the Side?

A thick slice of crusty white bread or warm soda bread is the classic choice. Toast it and spread with salted butter for the best combination. Cheese scones or a simple carrot and coriander soup make a nice starter if you are serving this as part of a bigger spread.

For something lighter, top the soup with a handful of croutons and a swirl of double cream. A few shavings of mature Cheddar stirred through at the last minute add richness without overpowering the ham flavour.

Does This Freeze Well?

This soup freezes brilliantly. Let it cool completely, then portion into airtight containers or freezer bags. It keeps in the freezer for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob, adding a splash of water if it has thickened too much.

In the fridge, leftovers keep for 3 to 4 days in a sealed container. The soup thickens as it cools, so thin it out with a little stock or water when reheating.

Nutrition Facts

Serving Size: 1 bowl (approx. 1/6 of the recipe)
Calories: 450 kcal
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 950mg
Total Carbohydrate: 40g
Dietary Fiber: 15g
Sugars: 8g
Protein: 35g

Frequently Asked Questions

Do you need to soak split peas before making this soup? Yes, soaking them overnight softens the peas and cuts the cooking time by about an hour. If you forget, rinse them well and add 30 to 45 minutes extra simmering time.

What is the secret ingredient in pea and ham soup? A pinch of bicarbonate of soda in the soaking water helps break down the peas faster, giving you a creamier, smoother soup without any extra effort.

How does the Hairy Bikers’ pea and ham soup compare to Mary Berry’s? Mary Berry’s version uses frozen peas for a quicker cook, while this recipe uses dried split peas simmered slowly with a ham hock. The result here is thicker and more traditional, with a deeper smoky flavour from the hock.

Can you make this pea and ham soup in a slow cooker? Yes. Blanch the ham hock first, then add everything to the slow cooker on low for 6 to 8 hours. Shred the ham and blend at the end as normal.

Can you use a gammon joint instead of a ham hock? You can, but a ham hock gives better flavour because the bone adds richness to the stock as it simmers. If using gammon, reduce the salt and check seasoning at the end.

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