Place the ham hock, cloves, bay leaves and peppercorns
Break up the chard, cut up the ham hock, quarter the onion, and add everything to boiling water.
Reduce heat, and simmer for an hour, adding more water as necessary. If desired, add more vinegar.
Break up meat on hamhock further, remove bone. Serve hot. Leftovers may be microwaved.
Cook ham hock until done, reserving 3 cups liquid.
Add black-eyed peas to boiling liquid and ham hock. Cook slowly until peas are soft.
Season to taste.
Pick and wash about 2 cups dry beans of your choice.
Place in crock-pot with the ham hock.
Add water about 2 inches above the beans in pot.
Cook about 30 minutes on high, then reduce heat to low and cook 4 to 6 hours, stirring at intervals and adding water as needed.
Salt to taste.
Serve with cornbread.
Heat oil in a large saucepan over medium heat. Cook onion, garlic and mixed herbs, stirring occasionally, for 10 mins, or until onions are tender. Increase heat to high, add carrot and celery and cook for 4-5 mins, or until mixture begins to brown. Add tomato puree, stock, beans and ham hock. Bring to a boil, reduce heat and simmer for 25-30 mins.
Remove ham hock. Shred meat and return to soup. Discard skin, bone and fat.
Add pasta and cook for 15 mins. Season to taste. Top with grated parmesan and serve with crusty bread.
Saute onion, celery and garlic for 1-2 mins. Add spices
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
For ham hock broth:
Preheat a large
Heat oil in a large saucepan on high heat. Saute onion for 4-5 mins until tender. Add 2 1/2 quarts water, ham, peas and bay leaves.
Bring to a boil. Reduce heat to low; simmer, covered, 1 hour. Remove lid. Simmer 30 mins. Remove ham hock.
Add carrot and celery. Simmer 40-45 mins until vegetables and peas are tender. Remove bay leaves and discard.
Remove rind from hock and discard. Pull meat from bone and coarsely chop. Return to pan. Season to taste.
Serve soup topped with parsley.
o a boil, and boil for 2 minutes. Reduce heat to
ins, until tender.
Add ham hock, split peas and 8 cups
low cooker, combine potatoes, onion, ham hock, dill weed, lemon peel, white
In crockpot add cleaned beans, onions, garlic and ham hock.
Cover with water or chicken stock and cook on medium for 6 hours.
At about the half way point the meat should come off the ham hock, if not let it cook a little longer until you can. Remove the ham hock from beans and let cool.
Remove the layer of fat from the ham hock and shred the meat into bite size pieces and return to the crockpot.
When beans are done add salt and pepper to taste and skim as much fat off the beans as possible.
nd stir in the beans, ham hock, quartered onion, garlic and bay
Follow directions on bean bag for presoaking the beans.
Drain
et aside.
Score the ham hock. Place in a pot, covered
large stockpot. Add the ham hock, onion and garlic. Season with
Add beans to slow cooker.
In a saute pan over med-high heat, add vegetable oil.
Add in onion, celery, and carrots; saute for about 10 minutes until lightly browned.
Transfer mixture to the slow cooker and add in chicken stock and ham hock.
Cover and cook on low for 5-7 hours.
Remove the ham hock and strip it of as much fat as you can; return the meat to the pot and cook for 1 hour, until the beans are very tender.
If needed, season to taste with salt and pepper.
Serve hot, garnished with parsley.
After rinsing and sorting beans, place water in large saucepan and bring to a boil.
Add salt and beans and remove from heat.
Let beans sit in water for one hour.
Add ham hock, onions, carrots, celery, garlic, mustard, and bay leaves.
Stir throughly.
Bring to a boil, then simmer over low heat for one hour.
Remove ham hock.
Add ham, stir, and simmer for 30 more minutes.
Remove bay leaves.
Season with pepper and serve.
paringly to compensate for the ham hock and the additional diced ham. Cover crock