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1
In a 6 qt.
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2
pot, pour the peas and enough water to cover.
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3
Stir for a minute and carefully drain the water without losing any peas.
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4
Then re-add 4 quarts (3775 ml) water.
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5
Add the bay leaves.
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6
Carve the hamhock, removing and discarding the skin and gristle.
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7
Remove all the meat, and trim the fat from the meat.
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8
Trim the fat and gristle from the bone.
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9
Add the bone to the peas and water, cover, and let stand overnight.
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10
Chop the meat from the hamhock.
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11
Place the chopped meat and all the chopped vegetables in a plastic bag and refrigerate overnight.
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12
Add the bag of chopped vegetables and meat to the pot.
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13
Bring to a boil.
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14
When the soup comes to a boil, a brownish foam will appear--spoon this off.
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15
When you have the soup still boiling and the foam spooned off, add the spices and stir well.
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16
Reduce heat to a simmer and cover.
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17
Allow to simmer for 6-8 hours.
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18
After simmering, remove the bone.
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19
Allow the soup to cool and siphon off the fat that rises to the top.
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20
After cooking, all the vegetables should have dissolved--if not, you can run the soup through a blender or food processor.
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21
Serve with hot, fresh baked corn bread.
