Step 2

Add the split peas, onions, carrots, bay leaves, and celery to the pot. Bring to the boil, reduce to a simmer, and cook for 1½–2½ hours, topping up the water as needed. The ham can be halved partway through so it sits submerged. Cook until the ham is tender enough to pull into shreds.

Step 3

Lift out the ham, peel off and discard the skin, and shred the meat while still hot. Remove and discard the bay leaves from the soup.

Step 4

Stir the frozen peas into the soup and simmer for 1 minute. Blend until smooth. Add a splash of water if too thick.

Step 5

Stir most of the shredded ham into the soup. Ladle into bowls and top with the remaining ham. Serve with crusty bread and butter.