1 ham shank
1 med. onion, slivered
2 med. carrots, thinly sliced
2 stalks celery
1 lb. green split peas, rinsed and drained
2 qts. water
2 tsp. dried tarragon leaves
1 tsp. salt
1/4 tsp. each ground nutmeg and white pepper
1/4 c. chopped fresh parsley

In 6 quart Dutch oven combine ham shank, carrots, celery, split peas, water, tarragon, salt, nutmeg and white pepper. Bring to boil. Cover, reduce heat and simmer for 2 1/2 - 3 hours until ham and peas are tender. Stir in parsley. Adjust seasonings if necessary.