- Cook the peas according to the pack instructions.
- Make a dressing by combining the oil, vinegar, mustard and sugar. Season to taste.
- Mix most of the dressing with the drained peas, peppers and sprouts.
- Arrange the mixture in a ring on a plate, garnish with salad leaves and top with the ham hock.
- Drizzle over the rest of the dressing and serve.
Perfect with crusty bread.