Rinse the split peas under cold water in a colander until the water runs clear and remove any debris.

In a large soup pot or Dutch oven, combine the split peas, ham hock, onion, carrots, celery, garlic, rosemary, and bay leaves.

Pour in the chicken broth and water to cover the ingredients.

Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.

Cover the pot partially with a lid and cook for 60 to 90 minutes, stirring occasionally to prevent the peas from sticking to the bottom.

Continue cooking until the peas have completely broken down and the soup is thick and creamy.

Remove the ham hock from the pot and set it aside on a cutting board to cool slightly.

Discard the bay leaves from the soup.

Once the ham hock is cool enough to handle, remove the skin and fat, then shred the meat from the bone.

Return the shredded meat to the soup pot and stir well.

Taste the soup and season with black pepper and salt if needed, keeping in mind the ham adds significant saltiness.

Serve hot with a slice of crusty bread.