Black-Eyed Peas* - cooking recipe

Ingredients

2 lb. ham shank
1/4 to 1/2 lb. smoked hog jowl
2 lb. black-eyed peas per 4 qt. water
2 large onions, diced
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper

Preparation

First Day:
Cover about 2 pounds of ham shank (include skin and bone) and 1/4 to 1/2 pound smoked hog jowl with cold water in a 4-quart pot and boil gently for 2 hours or until the meat comes off the bone easily.
Chill overnight.