Old-Fashioned Black-Eyed Peas and Ham


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The crockpot allowed me to have dinner ready every night without facing the temptation of take-out, and provided a great way to cook larger/tougher/cheaper cuts of meat so they would be tender and tasty.

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  • 1 ham bone (preferably from glazed ham)
  • 3 Tbs. vegetable oil
  • 1 large onion, diced
  • 2 qts. water (or more as needed)
  • 1 lb. dried black-eyed peas (may use navy beans instead)
  • If ham isn't glazed, also (optional):
  • 1/2 tsp. pumpkin pie spice
  • 2 Tbs. honey

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In large, heavy soup pot over Med-High heat, brown ham bone in vegetable oil until bottom is nicely coated with dark brown bits. Add onion and continue to sauté a minute or two until mostly translucent. Add water to cover bone, along with spice and honey (if needed). Simmer 30 minutes or until ham is tender. Remove ham and allow to cool. Sort and rinse peas; add peas to pot and reduce heat to Med. Simmer peas 45 min. to 1 hr. or until tender, adding water if needed to achieve desired consistency. Meanwhile, remove bits of ham from bone, chop, and add back to peas. Add salt to taste and serve with cornbread or (at our house) jalapeno cornbread. Freezes and reheats great!

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