Split Pea Soup with Ham Bone

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add ham hock, flattest-side down; cook, turning once until lightly browned, about 5 minutes. Transfer to a plate. Add carrots, celery and leek to the pot; cook, stirring often, until softened and bright, about 4 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the reserved ham hock and any accumulated juices to the pot. Stir in split peas, water, pepper and salt.

Bring to a boil over high heat; boil, undisturbed, for 6 minutes. Reduce heat to medium-low to maintain a simmer. Simmer, uncovered and undisturbed, for 20 minutes. Cover and continue simmering, undisturbed, until the peas are tender and the ham starts to pull away from the bone, 40 to 55 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium heat. Stir in paprika; cook, stirring constantly, until fragrant, about 10 seconds.

Remove the soup from the heat. Transfer the ham hock to a cutting board; ​​let stand until cool enough to handle, 5 to 10 minutes. Cut the meat into about 1/4-inch pieces, discarding bone, fat and skin. Stir the ham into the soup, along with lemon juice. Add additional water, as needed, to reach desired consistency. Ladle the soup into 6 bowls and drizzle with the paprika oil.