Smoky ham hocks enhance the flavor of fresh field peas.

 2 smoked ham hocks
1-1/2 cups chopped onion
3 tablespoons bacon drippings
2 garlic cloves, minced
3 cups shelled fresh field peas
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Bring hocks and 2 quarts of water to a boil in a large Dutch oven over medium heat; simmer 1-1/2 to 2 hours or until meat is tender. Saute onion in bacon drippings in a medium-sized skillet over medium heat for about 5 minutes. Add garlic and saute 1 minute longer. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, for 45 minutes or until peas are tender. Remove hocks from the Dutch oven and drain peas. Remove and chop the ham from the bones. Stir ham into peas and sprinkle with salt and pepper.