How Long to Cook Split Pea Soup with Smoked Ham Hock in the dutch oven
Specification: 1 lb dry green split peas (rinsed, no soak), 1 smoked ham hock (~1.25 lb), 8 cups chicken or ham stock, mirepoix of carrot/celery/onion, bay leaf, and cracked black pepper; simmered lid-ajar in enameled Dutch oven
3-Step Execution Protocol
Preheat dutch oven to Gentle stovetop simmer (200°F–205°F liquid, lazy bubble at surface — never rolling boil). Prepare split pea soup with smoked ham hock (1 lb dry green split peas (rinsed, no soak), 1 smoked ham hock (~1.25 lb), 8 cups chicken or ham stock, mirepoix of carrot/celery/onion, bay leaf, and cracked black pepper; simmered lid-ajar in enameled Dutch oven).
Cook for 90–120 min gentle simmer (until peas dissolve; ham hock added at start). Do not flip; allow surface to develop undisturbed.
Split peas have broken down completely into a thick porridge-like base with no whole peas visible when you drag a spoon across the surface; ham falls off the hock bone at the touch of tongs. Confirm internal temperature reaches 165°F internal for smoked ham hock (USDA FSIS "Ham and Food Safety" requires reheating fully-cooked cured ham to 165°F for hot serving; 145°F if originally raw-cured). Rest for 10 minutes before serving.
USDA FSIS "Ham and Food Safety" (fully-cooked ham reheated to 165°F, freshly cured to 145°F minimum); Cook's Illustrated "Best Split Pea and Ham Soup" tested simmer time and no-soak method; Le Creuset Dutch Oven Soup Reference.