2 1/2 lb. meaty smoked ham hocks
2 qt. water
1 lg. onion, sliced
1 lb. lg. dry limas (2 1/2 c.)
2-4 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. dry mustard

Place ham hocks in large kettle; add water and onion. Bring to boiling; reduce heat and simmer covered 1 hour. Rinse limas and add to soup. I always soak my limas in water overnight, to make them more tender. Add seasonings. Simmer about 2 1/2 hours or until ham and limas are tender, uncovering for the last half hour. Remove bones; cut ham in bite size pieces and heat in soup. Season to taste with salt and pepper.