To begin, rinse the dried peas thoroughly under cold running water. Place them in a large bowl and cover with plenty of water to soak overnight. This softens the peas, ensuring even cooking and a creamy texture.

The next day, drain and rinse the soaked peas. In a large heavy-based pot, add the peas along with 1.2 litres of fresh cold water. Bring the pot to a gentle boil over medium heat, skimming off any foam that rises for a cleaner, clearer broth.

Once the foam has been removed, add the smoked ham hock to the pot. Lower the heat to a simmer and cook uncovered for 1 hour. Ensure the water maintains a soft bubbling, not a rolling boil, to avoid breaking the peas too early.

After an hour, stir in the finely chopped onion, diced carrot, and bay leaf. Continue to simmer, stirring occasionally to prevent the peas from sticking to the bottom of the pot.

At this stage, add the marjoram and white pepper. These herbs lend the traditional mild aromatic depth to Hernekeitto. Adjust the heat if necessary to maintain a gentle simmer.

Continue simmering for another 1 to 1.5 hours, until the peas have softened fully and begun to break down, forming a thick, hearty consistency. Stir now and then to prevent scorching.

Carefully remove the ham hock from the pot. Shred the meat into bite-sized pieces, discarding any skin, excess fat, or bone. Return the meat to the soup, stirring to distribute it evenly.

Taste the soup and add salt if needed. Some smoked meats can be salty already, so always season towards the end. If the soup becomes too thick, thin it with a little hot water to reach your preferred texture.

Ladle the hot soup into bowls. Serve traditionally with a generous spoonful of strong mustard on the side and slices of buttered rye bread. Garnish with a sprinkle of marjoram if desired for extra fragrance. Hernekeitto tastes even better the next day as the flavours deepen.