A popular soup on both sides of the pond, ham and pea soup is filling but not so heavy that you feel weighed down after eating it. And soon after the holiday season, it's nice to have a hearty meal filled with legumes and just a bit of pork. The hint of smokiness imparted by the pork hock pairs well with the earthiness of the split peas, and finishing the soup with just a dash of lemon adds a bit of brightness.
Although this recipe calls for a smoked ham hock, if you still have a holiday ham bone sitting around, that would make a fantastic substitution. But if you're not the type of person who compulsively saves bones, the combination of the smoked hock with diced and fried thick-cut ham makes a very good soup. Pairs well with some rustic-style bread and a pint of cold ale.