Rinse the Dried Split Green Peas under cold water and pick out any debris; set aside.
Place the Smoked Ham Hock in a large heavy-bottomed pot and add enough Water to cover it by about 2 inches.
Bring to a gentle boil, then reduce heat and skim off any foam that rises to the surface.
Add the rinsed peas and the roughly chopped aromatics: one Onion, two Carrots, two stalks of Celery, and a trimmed and sliced Leek.
Tuck in a Bay Leaf, a few sprigs or a teaspoon of Thyme, and a teaspoon of whole Black Peppercorns.
Cover and simmer gently for 1 to 1 1/2 hours, stirring occasionally, until the peas have broken down and the ham is very tender.
Remove the ham hock from the pot. When cool enough to handle, shred the meat off the bone and discard the bone and excess fat, then return the shredded ham to the soup.
If you prefer a smoother texture, use an immersion blender to puree part of the soup in the pot, leaving some pea and vegetable pieces for body.
Taste and season with Salt and freshly ground Black Pepper as needed. If the soup is too thick, loosen with a little boiling water.
Ladle into bowls and serve hot; the flavors will deepen if left to rest for a few hours or overnight.
