In a 4-quart saucepan heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 10 minutes.

Cut the celery and carrot in half and add both to pan along with the peas, stock and ham hock. Bring to a boil, lower heat to medium; simmer, stirring occasionally, until tender and creamy, about 1 hour. The time depends on the size of your peas; cook smaller peas about 50 minutes and larger ones about 1 hour and 10 minutes.

Remove the ham hock, slice the meat fom the bone and chop; return the meat to the pan and discard bone. Season the peas with salt and pepper and serve.

Corn bread makes a tasty side with this dish.