Dried Blackeyed Peas w/ Smoked Ham Shanks

By msippigrl

(These were the best tasting ones I've ever made.
The ham shanks added the BEST flavor. They came from Rouse's, 8-10 of them in a vac pack).

Ingredients

• 1 lb. pkg. dried blackeye peas (I used China Doll)
• 1 medium, meaty smoked ham shank (from Rouse's), not ham hocks
• 1 1/2 teaspoons salt, or to taste
• 1/4-1/2 teaspoon garlic salt
• 1/4-1/2 teaspoon ground thyme, to taste
• 1/4-1/2 teaspoon black pepper, to taste
• 1/8 teaspoon Tony Chachere's creole seasoning
• 1 tablespoon Crisco vegetable shortening

Preparation

Step 1

In a large pot, bring peas, enough water to cover them by about 3", and ham shank to a boil over medium heat; then boil (uncovered) for 10 minutes. Reduce heat to medium-low, add seasonings, cover pot (with lid slightly tilted) and cook for about 1 hour or until peas are tender, adding more water if needed.

NOTE:
Ham shanks can usually be found in the grocer's refrigerated section where the seasoning meats are (cubed ham, bacon pieces, ham hocks, etc.). I found these at Rouse's, about 8 in the package.
I only used one to cook in the beans for seasoning. I boiled extras separately in salted water to eat with the peas.