On Wed, 04 Feb 2015 21:20:42 -0700, Janet B >
wrote:

>On Wed, 04 Feb 2015 22:00:44 -0600, Janet Wilder >
>wrote:
>
>>On 2/4/2015 6:45 PM, Janet B wrote:
>>> On Wed, 04 Feb 2015 19:04:08 -0500, Dave Smith
>>> > wrote:
>>>
>>>> I was in a store today and spotted some smoked ham hocks. I grabbed
>>>> one to use for a base for soup and made my second attempt at Snert, a
>>>> Dutch green pea soup. My previous attempt did not work out well when the
>>>> frozen ham hock turned out to be a tenderloin.
>>>>
>>>> I boiled the ham hock and about 1/2 pound of dried green peas in
>>>> chicken broth for about an hour, then added chopped celery, onion,
>>>> carrot and a couple chopped potatoes and simmered it for another hour.
>>>>
>>>>
>>>> I sampled some. Wow! It is delicious. Now I need some Rookworst or
>>>> German sausage to finish it off.
>>>>
>>> I just looked up Snert. I hadn't heard the term before. That's how I
>>> learned to make pea soup.
>>> BTW, I hate the frozen ham 'hocks'. Every time I have gotten a
>>> package in the last several years it hasn't been hocks and often the
>>> item is sour. I currently used smoked bacon ends and pieces.
>>> Janet US
>>>
>>smoked turkey wings work well, too
>thanks. I don't often see them here.
>Janet US

The few times a year I buy half a cured ham I tire of eating it after
a couple three days so I freeze the bone with a good amount of meat
still on it, they make excellent pea/bean soups and costs a lot less
than ham hocks that are mostly fat and gristle. Another good way to
flavor pea soup is with smoked kielbasa, even good natural casing hot
dogs.