Nan's Pea & Ham Soup - A Real Winter Warmer

Another of nan's classics and again cheap, cheerful & filling on a cold winter's evening. Make up a batch at the weekend then it's only a few of minutes to warm up when you get in

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   1) Place ham shank in a large pan & cover with cold water
   2) Bring to the boil & skim off any scum that comes to the top
   3) Simmer until the meat is really tender at least 90 mins
   4) Meanwhile soak the peas as directed on the pack - the quick soak ones are fine
   5) Remove the cooked ham & leave to cool
   6) Allow the stock to cook a bit then strain through a colander lined with 3 layers of kitchen paper into another large pan to remove any fat
   7) When the peas are soaked, bring the strained stock back to boiling & add peas, onions & lentils plus a good shake of black pepper
   8) Simmer until veg is thoroughly cooked through & peas are starting to go a bit mushy - Taste & add stock cubes & salt & pepper if required
   9) Dismember the ham shank - remove skin, fat & bone & chop the meat into small pieces
   10 At this point you can blend the soup if you prefer it smooth then add the ham pieces, or serve it unblended (rustic!!) with the added ham
   
   Best served with a chunk of warm crusty bread - guaranteed to warm yer cockles :-)