Smoked Picnic And Oven Pea Soup - cooking recipe

Ingredients

1 lb. split green peas
6 c. water
2 onions, cut in chunks
2 ribs celery with tops, cut in chunks
1/2 tsp. thyme
1/2 tsp. coarsely ground pepper
1 bay leaf
1 smoked pork shoulder picnic ham (5 to 8 lb.)

Preparation

In a deep roaster, with cover, combine all ingredients except picnic ham.
Do not add salt.
Top with picnic ham, cover and place in cold oven.
Then bake at 300\u00b0 for 3 to 4 hours or until peas are very tender and mushy.
Lift meat from soup.
Slice and serve hot or cool.
Refrigerate for future use.