Ingredients
1 ham bone, preferably from glazed ham
3 tbsp vegetable oil
1 large onion, diced
8 cups water, or more as needed
1 lb dried black-eyed peas, may use navy beans instead
½ tsp pumpkin pie spice
2 tbsp honey
Preparation
In a large, heavy soup pot over medium to high heat, brown ham bone in vegetable oil until the 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 hour 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!
