• Wash split peas and place in a 2-litre capacity bowl with 1-litre of water.
• Cover and allow the split peas to soak for 8 hours or overnight.
• Remove rind from ham hock and discard.
• Cut meat away from the bone and roughly chop. Reserve bone.
• Drain split peas and place into a 5-litre capacity microwave safe dish.
• Add ham bone, chopped ham, onion, thyme, bay leaf and chicken stock.
• Cook uncovered on P10 for 15 minutes.
• Reduce power to P6 and cook for 15 minutes.
• Skim top of soup and cook on P6 for a further 30 minutes.
• Remove ham bone and bay leaf and stir in frozen peas.
• Cook on P6 for 10 minutes.
• Blend half the soup and return to the bowl, stirring through the remaining soup.
• Serve hot with crusty bread.

Tip

• Do not add salt when cooking lentils or pulses, as they will toughen. Add salt after cooking if desired.