n high cooking and cook for an hour.
Now, some
eek, carrots, celery, bay leaves, ham hocks and peppercorns in a large
he ham hocks and return to a boil; cook at a boil for
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.
Rinse ham hocks and place in 3 quarts
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.
large pot, place the ham hocks and cover with 2 inches
Cover ham hocks with water in large pot.
Bring to a boil, then simmer, covered, for 1 to 2 hours or until tender.
Saute salt pork until crisp on both sides.
When ham hocks are done, stir in salt pork and its fat with 1 cup onion, sugar and greens (washed and cut up).
Cover pot and simmer for 45 to 60 minutes. Serves 4 to 6.
Wash ham hocks and put in small pressure
Cover ham hocks with cold water and cook
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.
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.
Put ham hocks, onion, garlic and hot sauce in an 8-quart pot with enough water to cover ham hocks.
Cover and cook over medium heat until water comes to a boil.
After it begins to boil, remove the lid and let boil for 5 more minutes.
Stir in the salt (wine) and greens, then add the soy sauce and stir again; cover, then turn heat to low and cook for 1 1/2 to 2 hours, stirring occasionally.
If necessary, add more water so that greens don't stick.
Yields 4 to 6 servings.
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.
efore using.
Place the ham hocks, 10 cups of the water
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.
Wash greens, breaking off the tough stems.
Cook the ham hocks for about 1 hour, then cut up greens with season to taste.
Let cook for 2 to 3 hours on low heat.
Put the ham hocks and oxtail pieces in medium
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.
Put the lima beans in a kettle with the water. Bring to a full boil and boil for 2 minutes. Remove from heat and allow them to stand, covered, for 1 1/2 hours. Then add the ham hocks, onions, and celery. Season with brown sugar, mustard, and salt. Cover and simmer for 2 hours. Remove meat from bones, keeping it in large pieces. Skim excess fat from top of sauce. Return meat to kettle.