If the idea of ham does not appeal, use some Pimenton de la Vera instead for the broth. The smoky flavor really pulls this dish together. Use more stock to turn this into a brothy soup, or cook it down until the stock has reduced to a glaze and serve as a side. Finishing with a few drops of a vinegar based hot-sauce, vinegar, or lemon juice adds a bright spark to the dish and emphasizes the sweetness in the ham, leeks, and peas.