Rinse and pick through the peas. Watch for any small pea-sized rocks that might be there. I know you don’t want to visit the dentist for a chipped tooth.

Fill a large pot with the chicken stock, add the peas, the chopped onion, the ham hock, and the onion studded with cloves, thyme, and grated ginger.

Bring to a boil then reduce the heat to medium-low and simmer for 90 minutes (uncovered).

Remove the studded onion and discard it. Remove the ham hock and transfer it on a cutting board. When the ham hock gets cool enough to handle, remove and discard the fat, bone, and tough gristle. Chop the lean ham and return it to the soup pot. You will probably have about one cup of ham.

Continue to simmer the soup for an additional 30 minutes stirring it often. It will thicken up and if you prefer a thinner soup you can add additional chicken stock.

Taste the soup and season with salt and pepper if needed. Serve with a nice crusty whole-grain bread and a dollop of brown mustard. Enjoy!