This is delish! Didn't take long to make. The ham hock is from Green Meadows farm in Hamilton. They raised pigs on the farm this year. Very gently smoked.
4 to 6 servings
1/4c olive oil
1 large onion finely diced (I used a white onion)
2 carrots finely diced
2 stalks celery finely diced. (Try to make all the veggies about the same size)
1 lb bag of split peas, rinsed
11/2 lb smoked ham hock (or your leftover ham bone)
2 quarts chicken stock, water or combination (I used chicken stock)
Salt and pepper to taste. (I would put some salt with the veggie saute and wait to correct seasoning at the end. The pork might be salty. I didn't add any at the end)
In a large saucepan, saute onion, celery and carrots over medium-high heat. Add the split peas and ham hock cover by about 2". (That would have been another quart and then the soup would be too thin. So I didn't cover the ham hock just the peas.
Bring to a boil and simmer for about 1 hour until the soup is thick and the peas have almost disintegrated, but not quite. Season. Remove ham hock and shred. Serve with some of the ham on each bowl of soup.