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Pea & Ham Hock Soup
A Lambert Produce Recipe

Pea & Ham Hock Soup Recipe

This is a delicious soup that’s very easy to make with Lamberts famous wood smoked ham hocks. It’s a filling meal from the freezer for lunch, or for dinner on a cold night.





  • 500g dried split green peas
  • Approx 1.5kg ham hock
  • 1/4 tsp salt
  • 3/4 tsp black pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 8 cups water (2 litres)
  • Parsley to serve
  • Crusty bread to dunk in the goodness


Note: Our Wood Smoked Hams Lamberts’ hams are traditionally double wood smoked with beech wood, making them pink on the inside and dark on the outside with a shine. We cook our hams for 12 hours, and the secret to smoking the best meat is attributed to the help of some German engineering. Our oven is an old German-designed bakehouse called Vemag. The oven runs on steam to generate the heat, which locks the flavour in, making it juicier as well. All Lamberts’ pork is sourced directly from Queensland farmers.


1. Place peas in a slow cooker, then push the ham hock in. Scatter the onion, carrot, celery, garlic, bay leaves, salt, and pepper around the ham bone. Pour the water over the top.

2. Slow cook for 8 to 10 hours on LOW or 6 hours on HIGH. (Or 2.5 hours on low on the stove, or 1 to 1.5 hours in a pressure cooker/Instant Pot on HIGH.)

3. Remove the ham bone and shred the ham meat. Discard the bone and fatty skin.

4. Remove the bay leaves.

5. Use a stick blender to blitz 2 or 3 times – this thickens the soup but doesn’t make it completely smooth (I prefer it chunky).

6. Return the shredded ham into the slow cooker and stir to combine. Taste and add more salt if needed (the soup gets a lot of salt from the ham).

7. Serve garnished with parsley and extra crusty bread for dunking. Enjoy!