1.Soak peas as directed on packet.
2.Cook ham shank. I add bolining water with 2 veg stock cubes,few whole peppercorns and few cloves. Boil or put into stockpot for 1-1 1/2 hrs.
3.When ham cooked take off bone and save jelly from stock.
4.Cook peas as directed on packet adding sliced onion and potato cut into small cubes.
5. Add extra stock up to 1 pint from ham stock and jelly from ham .You can add extra stock near end of cooking time if you want to make soup to your consistency.
6. Serve with warm crusty rolls