2 c. peas, split (whole if preferred)
1/3 lb. bacon or 1 ham hock (or ham bone)
1 onion, coarsely chopped
2 qt. boiling water
Salt and pepper to taste

Boil moderately 1 1/2 hours (if whole peas add 30 minutes). Stir occasionally to prevent scorching. Best when left to sit in refrigerator for one or more days.