1 tbsp fresh thyme, chopped and a few thyme leaves to serve
2 bay leaves
1 tsp black pepper
3-4 tsp wholegrain mustard
Chop the onions, celery and garlic finely.
Heat the oil in a heavy based pan, add the vegetables and cook for 3-4 minutes until softened but not coloured.
Rinse the peas in a sieve under running water and add to the pan along with the 2 litres of water, gammon, thyme and bay leaves.
Bring the contents of the pot to a boil, reduce the heat to low, place on the lid and cook for 1½ hours.
Remove the ham from the pot, discard the bay leaves and any herb twigs.
Remove the skin and any fat from the ham, shred the meat into bite size pieces and keep warm.
If a smooth finish is desired, blend the soup in a processor. Stir in the black pepper and adjust the seasoning to taste.
Pour the soup into serving bowls, add a handful of the shredded meat and dot the tops with the wholegrain mustard. Finish with a sprinkling of the fresh thyme leaves and serve with chunks of rustic wholegrain or spelt bread.