1Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
2Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
3Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
4Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.