As luck would have it, I've been doing a lot of braising and stewing lately, transforming tough old cuts of meat into something succulent and wonderful.  As colder weather turned my thoughts to hearty soups, I fixed on split pea soup with ham.  And it didn't take Chef Jerry Pellegrino much thinking to figure out exactly what kind of ham I'm talking about.  Of course, it's HAM HOCKS.

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