Last year I wrote that ham hocks are only consumed in one of two ways in my house: either slowly roasted so that they have glassy crackling, or simmered so that their intense, smoky, porky essence can be collected in a broth.
This ham-hock broth is the distilled essence of eastern Canada, and the foundation of split-pea soup.
Once you have simmered the ham hock and collected the broth, here are some thoughts on making split-pea soup.
After extensive cooking the ham hock itself has very little flavour and seasoning, but it still makes for a good garnish.
I use yellow split-peas, because the green ones look like baby poo once they’re cooked.
Split-peas have very intense thickening power. In … Continue reading.