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Clean ham hocks thoroughly.
Place water and ham hocks in large Dutch oven or kettle.
Simmer for 45 minutes Wash and sort peas.
Place in large bowl.
Cover with warm water.
Soak 45 minutes.
Pour water off peas.
Add peas, onion, celery, salt and pepper to ham hocks.
Boil on medium heat 2 hours, or until meat and peas are tender.
Stir occasionally.
Remove ham hocks.
Cut meat from bone.
Discard rind, fat, and bone.
Shred meat.
Return meat to soup.
Combine small amount evaporated milk and flour to make paste.
Stir in remaining milk gradually.
Stir until well blended.
Add to soup.
Cook and stir until mixture comes to a boil and thickens.
1991 The National Council of Negro Women Inc.
The Black Family Reunion Cookbook Tradery House, Memphis, Tennessee MM Format by John Hartman Indianapolis, IN Get Free Content at ContentMart.com
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