RecipeMuncher

If you have ever cooked with a ham hock, I am pretty confident that at least once you have used it to make pea and ham (or similarly named) soup. I have to make split pea soup once a year at least, in the depths of winter most commonly, but in all honesty, I have never thought to use a ham hock any other way. It’s spring in Australia now. Hardly the time for hearty thick pea and ham soup. I have a ham hock in my freezer though, that I would prefer not to leave in there until next winter. T (...)