Split Pea Soup

Place the gammon into a very large, sturdy pan and cover with 2 litres of cold water. Set the pan over high heat and bring it to a vigorous boil. Once boiling, remove the pan from the heat and carefully drain off the water to help reduce the saltiness of the ham. Return the gammon to the pan and replenish with 2 litres of fresh cold water. Bring the liquid back to a rolling boil. Add the soaked split peas, chopped onions, carrots, bay leaves, and chopped celery to the pan. Allow the mixture to return to a boil. Lower the heat to maintain a gentle simmer, partially covered. Cook slowly for 1½ to 2½ hours, checking occasionally and topping up the water as necessary to keep the ingredients just submerged. As the ham softens, you can halve it so it fits comfortably under the liquid. Once the ham is tender and easy to shred with a fork, carefully lift it out. While the ham is still warm, remove the skin and shred the meat into bite-sized pieces using clean hands or gloves to protect from the heat. Discard the bay leaves from the soup. Stir in the frozen peas and let the pot simmer for another minute to cook them through. Then, using a hand blender, blend the soup until smooth and velvety. If the soup is too thick, add a splash of water or reserved cooking liquid to reach your desired consistency. Return the blended soup to the heat briefly if it has cooled down. When ready to serve, stir most of the shredded ham into the soup to warm through gently. Ladle the soup into bowls, scattering the remaining ham pieces on top for delightful texture. Serve alongside generous slices of crusty bread and butter to complete this wholesome, comforting meal. For best flavor, prepare ahead and reheat gently before serving.