A recipe from Angela Hartnett.
Put the ham hock, carrot, onion, celery and peppercorns in a large saucepan. Cover with about three litres of water and bring to the boil, then simmer until the meat falls away from the bone.Skim off any scum that may rise to the surface.
When ready, strain the cooking liquid through a colander (reserving the liquid) and set the ham hock aside, allowing it to cool. Shred the ham hock meat and discard the bone and vegetables.
Pour one and a half litres of the stock back into a pan and add the split peas. Cook for 25 minutes, again skimming off any scum. Add the leek and potatoes and cook for a further 15 minutes, until the potatoes are soft.
Finally add the frozen peas and mint, bring to the boil for one minute, then stir through the meat and serve.