1 lb. pkg. dried large lima beans
1 lb. smoked ham hock
1 lg. onion, chopped
2 lg. celery stalks, chopped
2 lg. carrots, peeled and chopped
2 pepper corns
Pinch of ground nutmeg
Salt to taste

In large bowl, cover dried beans with 6 to 8 cups cold water. Let stand overnight. Drain beans reserving water. In large pot, place ham hock with at least 3 cups reserved water. Cover and heat to boiling; simmer ham hock 30 minutes. Add beans and remaining ingredients except salt.

Add more water if necessary just to cover beans. Simmer 1 hour or until beans and ham hock are tender. Add salt if desired.