Place the ham bone with the meat attached, carrots, onion, garlic, potato, bay leaves, peppercorns and ground cloves in a large stock pot and cover with water. Bring to a boil over high heat, reduce heat and simmer, uncovered, for 1 ½ - 2 hours. Skim the top of the broth occasionally to remove the fat.

Turn off the heat. Reserving the stock and allowing it to cool, use a large slotted spoon (a pasta draining spoon works great!) to remove the ham bone, onion, carrots, set aside to cool slightly. Discard the potato, bqy leves, and peppercorns.

Remove all the meat from the ham bone and chop fine. Peel the skin from the onion, and squeeze out the garlic pulp. Skim any remaining fat from the top of the broth. Place the onions, carrots, and garlic back in the ham stock, add the frozen peas. Bring to a boil, reduce heat, and simmer for about 5 minutes, or until the peas are tender. Using an immersion blender, puree the soup until smooth. Stir the the ham, heat through and serve.