Bowl of clams, ham and peas

• 1 smoked ham hock
• 1 onion, roughly chopped
• 1 leek, roughly chopped

Place the ham in a pot and cover with water. Bring to the boil, then strain and cover the ham with at least 2 litres of fresh water. Bring to a simmer, skim and add in the onion, leek, bay leaves and thyme. Simmer with the lid on until the ham is cooked and tender, about 4 hours.

With two slotted spoons, remove the ham from the stock and put it aside until it’s cool enough to handle. Pi