1In 5-quart Dutch oven, combine all ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 to 2 hours or until peas are tender and soup thickens.
2Remove peppercorns and ham shank. Remove ham from bone; cut into bite-sized pieces. Return ham to soup; discard bone and peppercorns. Simmer until thoroughly heated.