Step 1

Place water, peas and ham hocks in a large stockpot. Bring to a boil over high heat. Skim off the foamy white residue that forms on the surface.

Step 2

Add chopped onion and whole peeled onion studded with cloves, marjoram and thyme. Simmer, covered, for 1 hour.

Step 3

Add carrots, celery, parsley, cubed ham and salt and pepper. Simmer, covered, for 30 minutes, until beans are very tender.

Step 4

Remove whole onion and discard.

Step 5

Remove ham hocks. Using a sharp knife, cut off any meat in the hocks. Cut into small pieces and return the ham to the pot. Discard the remainder of the hock.

Step 6

Season with salt and pepper.