 | PM |  | | Quote | | | Reply | | | Full Topic | |
| Joined: | Tue Jun 7th, 2005 |
| Location: | Campbell, California USA |
| Posts: | 25123 |
| Status: |
Offline
|
| Mana: |  |
10 cups of water and a ham bone or hamhocks
[most recently, I made this with the bone and remains of a-once-8-pound Honeybaked ham]
cook for 3 hours on low - long enough for the meat to be falling off the bone
remove from heat, retain ALL the broth, fish out the ham bone/ham and let it cool enough that you can work to separate out
the meat from bone/skin/fat, then replace in broth
add to this 8 ounces of split peas
2 tablespoons of [in this case, smoked salt]
2 tablespoons of minced onion [or 1 large, diced onion]
1 teaspoon ground pepper
3 large carrots, diced
3 stalks of celery, diced
cook together on low for 3 hours
After 3 hours, remove from heat and mash contents of pot with a berry masher [potato masher] until contents blended and smoothish
Put back on heat for another hour
[with various other preparations, this will take about 8 hours to prepare]
| Close Window | |