Ideally, make the stock is made in advance so there’s time to chill and remove the fat.
Rinse the smoked ham hough in cold water.
Add all the stock ingredients to a large stock pot. Cover with water and bring to the boil.
Reduce down to a simmer and cook for approx 3-4 hours, until the liquid has reduced by half.
Remove the cooked meat and set to one side.
Strain the liquid through a fine sieve and return to the pot. Chill in the fridge until the fat and the stock can be separated by skimming the fat off the top with a flat spoon.
Whilst still warm, remove the meat from the bone and shred the tender meat. Keep the meat to one side in foil until you’re ready to make the soup. Discard the rest of the cooked hough.
For the soup, heat a little olive oil in a non-stick pan. Add the garlic and onions and cook on a low heat until soft.
Add the potatoes cook on a low-heat for around 8 minutes until the onions are translucent and potatoes starting to break up.
Add the frozen peas and about 100g of the shredded ham meat and cover with the stock. Bring up to the boil and then reduce down to a simmer.
Cook for around 12 minutes and take off the heat. Using a stick blender, whizz the soup until you reach desired consistency (smooth, or a little chunkier). Stir through the cream and season with black pepper to taste.
Serve with some of the shredded ham hock and a sprinkle of black pepper.