Rinse and soak peas in a large bowl overnight (at least 8 hours).
Strain and discard water from soak.
Cooking instructions
Pour 12 cups of water into a large pot, add the bouillon cubes, and bring to a boil. Stir occasionally to dissolve bouillon cubs, add peas, reduce heat, and bring to a simmer.
Cook the bacon in a separate, deep skillet over medium-high heat (about 10 minutes). Place the bacon slices on a paper towel-lined plate, crumble, and set aside.
Melt the butter in the pan with the bacon grease. Add the onions in the butter/bacon-grease mixture until they begin to turn brown at the edges (about 10-20 minutes).
Stir the onions and cooking fat into the peas, add the crumbled bacon, ham, and Cajun Blaze Seasoning (to taste).
Simmer over low heat for 8 hours until peas are soft. Stir occasionally to prevent sticking.
Notes
The reason for rinsing and soaking peas (or beans) is to remove indigestible sugars that cause gas.