eek, carrots, celery, bay leaves, ham hocks and peppercorns in a large
b>Ham hocks go inches If you cannot find ham hocks, don't worry. The recipe
large pot, place the ham hocks and cover with 2 inches
Rinse ham hocks and place in 3 quarts
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
Cover ham hocks with cold water and cook
efore using.
Place the ham hocks, 10 cups of the water
Wash ham hocks and cook in pressure cooker for 45 minutes. Let pot cool before opening.
Meanwhile, clean collards and cut them up.
Wash collards until clean (no sand can be felt in bottom of sink).
Put bacon grease in pot and heat it.
Add the collards, pepper and liquid from the ham hocks along with the cut up ham hocks and cook over moderate heat approximately 30 minutes to an hour if the collards are tender, or until they reach the tenderness you desire.
Wash ham hocks and put in small pressure
Rinse peas well and pick out dirt and stones (I do not soak mine).
Add to a large stock pot.
Fill with water up to a little over half full (you may need to add more water (hot) as you go).
Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks).
Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick.
Put on low and simmer 2 1/2 to 3 hours, stirring every so often.
When done, you can serve it by itself or over rice.
ver high heat. Add the ham hocks and return to a boil
In a large flameproof casserole, combine all ingredients except ham hocks and heat to boiling, stirring occasionally. Place ham hocks on top of mixture and reduce heat to low.
Cover and simmer 2 to 2 1/2 hours, or until beans and ham hocks are tender.
Cooking time:
2 to 2 1/2 hours.
Serves 6.
Wash ham hocks.
Place in large pot or pressure cooker; cover with water.
Cook until tender.
Remove ham hocks from broth and cool.
Remove skin and fat, leaving only the lean ham.
Chop ham in small pieces, set aside.
Either use a defatting cup to remove fat from broth or place pot in refrigerator until fat rises to top and hardens, then remove.
When ham broth is defatted, place on stove and heat slowly to a boil.
In a large pot, brown ham hocks in oil or place ham bone in pot. Add water and onion, bringing to a boil.
Add greens and return liquid to boiling.
Reduce heat, cover and simmer
1 1/2 or 2 hours.
Drain.
Remove ham and cut meat into bite-sized pieces. Add meat to greens.
Combine ham hocks, water and onion in large pot.
Cover and simmer about 2 hours or until tender.
Wash greens well.
Remove ham hocks from liquid.
Chop ham and discard bone.
Add ham, greens and pepper to liquid.
Cover and cook slowly 30 to 45 minutes. Season with salt.
uarts water.
Bring beans, ham hocks and all the spices to
Place dry peas in a 6 quart kettle or Dutch oven and add 12 cups water.
Soak as directed.
Don't drain.
Stir in ham hocks, onion, celery, bay leaf, salt and cayenne pepper.
Bring to boiling.
Reduce heat; cover and simmer until ham hocks are tender and peas are done, about 1 1/2 hours.
Need one large pot (6 or 8-quart).
Boil ham hocks for 1 hour. Clean all greens and remove stems.
Add all greens and season to taste after 1 hour.
Boil for another 2 hours.
Add water if needed.
Done when ham hocks are tender and have fallen off bone. Makes 2 to 4 servings.
Great with cornbread.
Wash beans and remove all gravel and such.
Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
Add spices.
Bring to boil.
Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
Remove meat from ham hocks (discarding fat and bones) and return to the soup.
Soak beans in bowl for several hours or overnight. Rinse twice.
Place rinsed beans in large soup pan. Add sliced onion (both red and white), garlic, ham hocks, and basil to pan.
Cover beans with water.
Add Worcestershire, liquid smoke, paprika, chili powder, salt, and pepper.
Cook on low for 3-4 hours, adding water if necessary to keep beans covered.
Stir occasionally.
Discard ham hocks prior to serving.