YELLOW SPLIT PEA SOUP Recipe

Soak the peas in enough water to cover for several
hours; drain. Put the peas in the crockery pot with ham bone,
water, mustard, carrots, parsley and onion. Cover and cook on
low setting of 200 degrees or 100 degreesC for 8 to 10 hours. Remove the ham
bone and cut off any meat. Dice the meat and return to the
soup. Add the ham, salt and pepper to taste and the sherry to taste