How Long to Cook Split Pea Soup with Smoked Ham Hock (1 lb Dry Green Split Peas) in the slow cooker
Specification: 1 lb green split peas rinsed and picked over, one 1½–2 lb smoked ham hock, 8 cups low-sodium chicken broth, mirepoix (2 carrots / 2 celery ribs / 1 onion), 2 bay leaves — everything loaded cold
3-Step Execution Protocol
Add split pea soup with smoked ham hock (1 lb dry green split peas) (1 lb green split peas rinsed and picked over, one 1½–2 lb smoked ham hock, 8 cups low-sodium chicken broth, mirepoix (2 carrots / 2 celery ribs / 1 onion), 2 bay leaves — everything loaded cold) to the slow cooker. Set to LOW (7–8 hrs).
Cook for 7–8 hours on LOW. Keep lid on; do not stir unless specified.
The split peas have collapsed into a pale-green purée that coats the back of a wooden spoon, and the meat on the hock pulls off the bone with a fork; a small pool of amber pork fat has risen to the surface. Rest for 15 minutes before serving.
USDA FSIS "Ham and Food Safety" (fully smoked/cured ham hocks are pre-cooked and safe once heated through, so this cook is limited by legume tenderness, not meat temperature); USA Dry Pea & Lentil Council "Cooking Dry Peas" (split peas cook to full breakdown in 7–8 hrs in a slow cooker on LOW, unsoaked); Crock-Pot 6-Qt Recipe Collection "Split Pea Soup with Ham" (LOW 7–8 hrs). Internal-temp target omitted per HR-2 — doneness is a spoon-coat and pea-collapse test, not a probe.