Split Pea Soup With Smoked Ham

• 1 LB SPLIT PEAS
• 12 CUPS WATER
• 1 1/2 LBS SMOKED HAM HOCKS
• 3 MEDIUM ONIONS CHOPPED
• 1 TBS CHOPPED GARLIC
• 1 BAY LEAF
• 1 TSP WHOLE ALLSPICE
• HOT PEPPER SAUCE
• CROUTONS

1. SOAK SPLIT PEAS OVERNIGHT IN LARGE POT W/ENOUGH COLD WATER TO COVER BY AT LEAST 3 INCHES. DRAIN. RETURN SPLIT PEAS TO POT. ADD 12 CUPS WATER, HAM HOCKS, CHOPPED ONIONS, GARLIC, BAY LEAF AND ALLSPICE. BRING TO BOIL. REDUCE HEAT TO MEDIUM AND COOK UNTIL SPLIT PEAS ARE TENDER, STIRRING OCCASSIONALY AND ADDING MORE WATER AS NECESSARY IF SOUP BECOMES TOO THICK ABOUT 2 HOURS.
2. REMOVE HAM HOCKS FROM SOUP AND COOL SLIGHTLY. CUT SKIN AND FAT FROM HAM HOCKS AND DISCARD. CUT MEAT FROM BONES AND RETURN MEAT TO SOUP. SEASON SOUP WITH HOT PEPPER SAUCE, SALT AND PEPPER.
3. BRING SOUP TO SIMMER. LADLE INTO BOWLS. SPRINKLE WITH CROUTONS AND SERVE.

peas, water, onions, garlic, bay leaf, allspice, pepper sauce, croutons

Taken from www.epicurious.com/recipes/member/views/split-pea-soup-with-smoked-ham-50014228 (may not work)