Hairy Bikers Pea and Ham Soup Recipe

Few soups feel quite as satisfying on a cold day as a thick, smoky bowl of pea and ham soup. A Hairy Bikers pea and ham soup recipe is one of the most searched versions of this British classic, thanks to a technique that turns a humble ham hock and a bag of dried peas into something rich, velvety, and deeply comforting, all without needing a drop of cream.

If you’ve been wanting to make this old-fashioned favorite from scratch, this guide has everything you need. We’ll cover a full recipe inspired by the classic Hairy Bikers technique, a slow cooker adaptation, a marrowfat pea variation, and a fun twist with dumplings. We’ll also compare it briefly to Mary Berry’s approach and answer the most common questions people run into. By the end, you’ll have a reliable, freezer-friendly soup worth making again and again.

What Makes This Pea and Ham Soup Recipe So Good

The secret to this style of pea and ham soup lies in two key techniques: blanching the ham hock first, and letting the split peas do the thickening work naturally. Blanching involves boiling the ham hock briefly in fresh water, then discarding that water before starting the actual soup. This step removes a lot of the excess saltiness that smoked or cured ham can carry, which keeps the finished soup well balanced rather than overpoweringly salty.

The second technique is patience. Dried split peas, especially when soaked ahead of time, break down slowly as they simmer, releasing starch that thickens the soup into a naturally creamy texture without needing any added cream or flour. A blade of mace, bay leaves, and a spoonful of hot mustard are classic seasoning additions that round out the flavor, giving the soup a subtle warmth and depth that plain salt and pepper alone wouldn’t achieve.

Hairy Bikers Pea and Ham Soup Recipe

Here’s a full recipe inspired by this classic technique, designed to make a big, freezer-friendly batch.

Ingredients

• 300g dried split peas
• A pinch of bicarbonate of soda
• 1 small to medium smoked ham hock
• 2 onions (1 left whole and studded with 2 cloves, 1 diced)
• 1 blade of mace
• 2 bay leaves
• 1 carrot, diced
• 1 celery stick, diced
• 1 tablespoon hot mustard
• Salt and freshly ground black pepper
• Fresh parsley, chopped, to serve

Instructions

1. Place the split peas in a bowl with the bicarbonate of soda, cover with cold water, and leave to soak overnight. Drain and rinse before using.
2. Put the ham hock into a large pot and cover with cold water. Bring to the boil, then immediately drain, discarding the water. Rinse both the hock and the pot to remove any starchy foam. This blanching step is what keeps the finished soup from turning too salty.
3. Return the hock to the clean pot with 1.5 to 2 liters of fresh cold water. Add the clove-studded onion, mace, and bay leaves. Bring to a gentle simmer and cook for about an hour.
4. In a separate small pan, boil the drained, soaked split peas hard for 10 minutes, then drain.
5. Add the boiled peas, diced onion, carrot, and celery to the pot with the ham hock. Simmer for a further 45 minutes to an hour, until the peas are completely soft and the ham is tender, topping up with a little water if the soup becomes too thick.
6. Lift out the ham hock and set aside to cool slightly. Discard the whole onion, bay leaves, and mace blade.
7. Once cool enough to handle, shred the ham hock meat, discarding the skin and bone.
8. Stir the mustard and a generous amount of black pepper into the soup, then blend with a stick blender to a rough, semi-smooth puree, leaving some texture rather than making it perfectly silky.
9. Return most of the shredded ham to the pot, reserving a little to scatter on top. Taste and adjust the seasoning, adding salt carefully since the ham will already have contributed some.
10. Serve hot, topped with the reserved ham and a sprinkle of fresh parsley.

Hairy Bikers Pea and Ham Soup Recipe Slow Cooker Method

For a more hands-off version, a Hairy Bikers pea and ham soup recipe slow cooker method works particularly well, since the long, gentle cooking time suits this soup’s need for patience.

1. Blanch the ham hock as described above to remove excess salt.
2. Add the blanched ham hock, soaked and drained split peas, diced onion, carrot, celery, and bay leaves to the slow cooker, along with enough water or stock to cover everything generously.
3. Cook on low for 6 to 8 hours, until the peas have completely broken down and the ham is falling off the bone.
4. Remove the ham hock, shred the meat, and discard the skin and bone.
5. Stir in the mustard and black pepper, blend if you prefer a smoother texture, then return the shredded ham to the pot before serving.

This method is ideal for a busy day, since most of the work happens without any supervision, leaving you with a ready meal by dinnertime.

Marrowfat Pea and Ham Soup Recipe: A Sweeter Variation

A marrowfat pea and ham soup recipe swaps the usual green or yellow split peas for marrowfat peas, a larger, starchier variety with a naturally sweeter flavor and a slightly different texture once cooked down. Marrowfat peas tend to hold their shape a little more than split peas, so the finished soup often has a chunkier, less uniformly smooth consistency unless blended more thoroughly.

The rest of the method stays largely the same: soak the peas overnight, blanch the ham hock, and simmer everything together until tender. The main adjustment is cooking time, since marrowfat peas can take slightly longer to fully soften compared to split peas, so it’s worth checking for tenderness before assuming the soup is done.

Pea and Ham Soup with Dumplings: A Heartier Twist

For a more filling, stick-to-your-ribs version, pea and ham soup with dumplings turns this soup into more of a complete meal. Make a simple suet dumpling dough using 100g self-raising flour, 50g shredded suet, a pinch of salt, and enough cold water to bring it together into a soft dough. Shape into small balls, then drop them into the simmering soup for the final 20 minutes of cooking, covering the pot with a lid so they steam and puff up rather than sinking.

This variation is especially popular in colder months, since the dumplings soak up the rich, smoky broth while adding a soft, doughy contrast to the thick soup underneath.

Best Pea and Ham Soup Recipe: Tips for Getting It Right

If you’re chasing the best pea and ham soup recipe results, a few small details make a noticeable difference:

• Don’t skip the blanching step. This is the single biggest factor in preventing an overly salty finished soup.
• Soak the peas properly. Even a quick soak of a few hours helps peas cook more evenly, though an overnight soak gives the most consistent results.
• Blend to your preference. A rough, partial blend keeps some texture, while a fuller blend gives a smoother, more velvety finish; both are valid depending on what you enjoy.
• Season gradually. Since ham naturally carries salt, always taste before adding extra, especially toward the end of cooking.
• Freeze in portions. This soup freezes exceptionally well, making it a great option for batch cooking on a weekend.

Mary Berry Pea and Ham Soup: How It Compares

A Mary Berry pea and ham soup approach tends to favor a slightly more streamlined method, often skipping the separate pea-boiling step and instead simmering everything together in one pot from the start. Her version typically leans on classic seasoning, bay leaves and black pepper, without the more distinctive additions like mace or hot mustard that give the Hairy Bikers version its signature depth.

Both approaches land in a similarly comforting place, thick, hearty, and deeply savory, but the Hairy Bikers method’s extra seasoning layers and blanching technique tend to produce a slightly more complex, restaurant-style result.

Frequently Asked Questions

Do I need to soak split peas before cooking? Yes, soaking overnight helps the peas cook faster and more evenly. If you’re short on time, a few hours of soaking still makes a noticeable difference compared to skipping it entirely.

Can I use a gammon joint instead of a ham hock? Yes, though gammon can be saltier than a smoked ham hock, so it’s worth reducing any added salt in the recipe and tasting carefully before seasoning further.

Do I need to add cream to this soup? No. The split peas naturally thicken the soup as they break down, creating a creamy texture without needing any added cream.

Can I make this soup vegetarian? Yes. Skip the ham hock and use a good vegetable stock instead, adding a little smoked paprika for depth. The flavor will differ from the traditional version, but it still makes a satisfying soup.

How long does pea and ham soup last, and can I freeze it? It keeps well in the refrigerator for up to 4 days and freezes excellently for up to 3 months, making it an ideal make-ahead meal for batch cooking.

Final Thoughts

A great bowl of pea and ham soup comes down to just a few essentials done properly: a well-blanched ham hock, patiently soaked peas, and a bit of classic seasoning to tie it all together. Whether you follow the full traditional method, let a slow cooker do the work for you, or add dumplings for a heartier meal, this dish delivers real old-fashioned comfort in every spoonful.

Give this recipe a try on your next chilly evening, and consider making a double batch for the freezer. Few soups reward a little patience quite as generously as this one does.