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© Meredith Corporation. All rights reserved. Used with permission.
In a 5- to 6-quart slow cooker, combine split peas, pork hocks, ham, celery, onion, carrot, curry powder, marjoram, bay leaves and pepper. Stir in the water.
Cover and cook on Low for 9 to 11 hours or on High for 4 1/2 to 5 1/2 hours.
Discard bay leaves. Remove pork hocks. When pork hocks are cool enough to handle, remove meat from bones; discard bones. Coarsely chop meat. Return meat to soup.