Nancy tossed the Christmas ham bones in the DO this morning. The bones simmered/boiled for over 3 hours. She added split peas and a bunch of ham ends from the last batch of loins that I sliced up. It smells like my smoker in our kitchen today.
These ends are intensely smokey and flavored with Pop's brine.
I added twice this much to the pot.
Now we are cooking it down until it starts to thicken. I'll post a finished picture when it gets done.