8 c. water
1 lb split peas (2 cups)
1 large onion, chopped
2 bay leaves
1/2 t. thyme
Ham hock
2 carrots, diced
1 stalk celery, 1/4" slices (optional)
2 T. sherry
S&P
Add first six ingredients and bring to boil, then lower to slow simmer. Partially cover and stir periodically. Cook until thickened, about 4-5 hours. Remove ham hock and pull meat, returning to pot with carrots and celery, if using. Cook until carrots tender, 30-45 minutes. Adjust S&P as needed and stir in sherry. Serve with the all-important oyster crackers!
