Soak peas for 8 hours or overnight and drain.
Score ham hocks, cover with water, bring to a boil and simmer one hour. If using a raw ham bone, roast it in the oven until it starts to brown.
Melt the butter, add the mirepoix, and cook until soft.
Add the garlic to the mirepoix and cook for another few minutes.
Add the ham and the hocks and cook until beginning to brown.
Add the peas, salt, pepper, and red pepper and heat through.
Add the liquid, bay leaves, thyme, and the ham bone if you have one, and simmer until the peas are tender, adding water as needed.
Add cream and sherry to taste and serve.