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Ingredients
- 16 ounces dried green split peas — Normally come in a 16oz bag
- 1 Bay Leaf
- 2 cups diced ham — Farmland "Smoked Spiral Ham Slices & Pieces" are PERFECT
- 2 Smoked Ham Hocks
- 2 tsp Black peppercorns — lightly crushed, or very coarse ground
- 3 carrots — sliced
- 1/2 cup chopped onion
- 2 ribs of celery plus leaves — chopped
- 1 cloves garlic — minced (feel free to double this)
- 1 tbsp seasoned salt — NOT MORE SALT THAN THIS!!! Adjust down if your stock is salted.
- 6 cups chicken stock — or pork or vegetable, or just water in a dire emergency. But home-made chicken stock really makes this "pop".
- 1/4 cup fresh chopped parsley
Ingredients
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Instructions
- Layer ingredients (except parsley) in slow cooker IN THE ORDER GIVEN (important!) Pour stock over the whole thing. DO NOT STIR.
- Cover and cook on high 4 to 5 hours, or on low 8 to 10 hours.
- After two hours, stir to mix the ingredients. Then stir once an hour.
- Peas should be soft and ham should fall off the hocks. Add parsley about 15 minutes before taking off heat.
- Remove bones and bay leaf. Mash peas a bit with the back of a cooking spoon to thicken, if desired — but go easy. It always looks super thin at first, but thickens a lot as it cools.
- Fish out any large ham pieces that came off the hock bones. Shred or dice them and return them to the pot.
- Serve garnished with croutons. Storebought are fine, but if you're feeling adventurous...
Recipe Notes
Freezes great, either in ziplock bags with the air expelled, or in "freezer safe" canning jars. Leave an inch of headspace for expansion.
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