Favorite Recipes of Maverick Swaniel Harrienger

1 16 ounce package dried black eyed peas
3 cups low sodium chicken broth
2 cups water
2 8 ounce smoked ham hocks
1 chopped large onion
1 chopped celery rib
2 diced medium carrots
1 seeded and diced small jalapeno pepper
1 teaspoon salt
1 teaspoon pepper

Place peas in Dutch oven; add water to cover 2 in. above peas.  Bring to a boil; boil 1 m.  Cover, remove from heat; let stand 1 h. Drain, set aside.
Bring broth, 2 cups water, and ham hocks to a boil in Dutch oven over medium high heat.  Cover, reduce heat, and cook 1 h.
Add peas, onion, and remaining ingredients; cook, covered, up to 1 h, stirring occasionally.  Serves 6 to 8.


1 10 pound smoked ham
1 13 ounce jar orange marmalade
. 25 cup stone ground mustard

Wrap ham in aluminum foil, + place in lightly greased 13″ x 9″ baking dish, and bake at 300ºF 2 h.
Remove ham from oven, and unwrap.  Remove skin and excess fat from ham. Score fat on ham in diamond pattern.
Stir together marmalade and remaining ingredients in small bowl.  Spoon glaze over ham and bake 1 h, basting every 15 m.  Let stand 15 m before slicing.  Serves 16.

et cetera