A Canadian favourite from Toronto restaurant Bannock.
1 small smoked ham hock, cut into two pieces
2 cups dried yellow split peas
1 bay leaf
2 cloves of garlic, minced
8 cups of water
1-1/2 cups of carrot, celery, and onion combined, diced
1 sprig thyme
3 tbsp maple syrup
3 tbsp apple cider vinegar
Salt, pepper and chopped parsley to taste
Step 1: In a large saucepan, place the ham hock, split peas, bay leaf, and minced garlic. Cover with water, bring to a rapid boil, skim and return to a simmer. Simmer gently for 1 hour and 15 minutes.
Step 2: Next, add the diced vegetables. Season with salt and ground pepper, and continue to cook for another hour, until the ham hock is fully cooked and the meat is easily removed from the bone.
Step 3: Remove from heat, lift out the ham hock, peel away the fat, and remove the cooked meat. Cut the meat into bite-sized pieces, and place back into the saucepan with the cooked split peas. Adjust seasoning with salt and pepper. Drizzle with maple syrup and cider vinegar. Divide into bowls, sprinkle with fresh parsley, and serve with a piece of warm bread or bannock.