Ham hock(or shank) and peas.
Rinse the shank in running water...or put the shank into a large pan, cover with water and bring to the boil. Once the shank has come to the boil tip the water off and replace it with fresh water.......this will prevent the shank from being overly salty.
Cook the shank in the fresh water until it is properly cooked.(you can cut the meat up at this point, or leave it until it falls apart)
The peas need to be soaked at least overnight. Put the soaked peas into the pan with the shank(don't ask me how many peas....I never measure anything, I just go by rack of eye.......you can only have too many peas if they overflow the pan
.
I add to my pan a finely diced carrot, a small chopped onion and a finely chopped potato, and if liked(which I do) a handful of pearl barley.
Let all these ingredients simmer gently, stirring from time to time(stops the peas sticking to the bottom and burning...would ruin the taste).
It is ready to eat when all the peas have fallen(gone soft, and the meat has fallen into shreds). I could just eat a basinful of that right now.
This recipe can also be made with bacon ribs. And you can add dumplings for a bit of extra flavour.