Place the hock, onion, and bay leaves in a large pot over medium heat and cover with cold water. Bring to a boil and reduce to low-medium and simmer for 1 ½ -2 hours until the meat is coming off the bone. Strain and reserve the liquid. Discard the bay and onion. Allow the hock to cool and remove and discard the skin and bone. Shred the flesh into pieces. Finely chop the tendon. Set aside and keep warm.
While the hock is cooking, melt the butter over medium high heat in a heavy based pot. Add the carrot, cook for five minutes before adding the celery and leeks. Cook for 10-15 minutes, stirring occasionally, until tender.
Add the peas, cook for a few minutes then add two litres of the reserved ham hock stock. Puree using a handheld blender (or in several batches in a food processor). Return to the heat. Check for seasoning. Add a squeeze of lemon or dash of sherry vinegar to add a hint of sharpness. Serve in warmed bowls, tops with shredded ham, with tiny drizzle of extra virgin olive oil and a few mint leaves with crusty bread
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