We had some rain here in the desert and the wind picked up for a last bit of winter before the summer heat. So...we decided to do a double cooked ham (no rub or glaze) in MES with hickory for a nice meal and ham sandwiches for the week. Then make good use of the ham hock! Simple recipe: - leftover smoked ham hock, onion, celery, pepper to taste, water in a pot simmer "for a while". - strain to leave broth only - add split peas to broth at low simmer and stir. Peas to broth to stirring = soup consistency. My wife likes it thinner, I'm more of a thick soup fan. So we make it thin! - add chopped up leftover ham - eat soup and give your good dog the leftover hock! Thank you for looking!