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.
Place the ham hock, cloves, bay leaves and peppercorns
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.
Cook ham hock until soft.
Trim off all fat.
Cook all vegetables separately.
Mix together with cubed ham.
Heat and serve.
Good luck!
Cook ham hock until tender.
Put pinto beans together with meat in broth along with more water if needed, adding pepper, salt and sugar.
Boil hard for 1 1/2 hours, then turn heat down and cook until liquid is slightly thickened and beans mash easily with fingertips.
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.
ouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard
br>Add ground pork and cook for 5 minutes or until
round pork to pan; cook 5 minutes or until browned
b>slow cooker. Stir in chili powder and oregano.
Pre-soak ham
Place the ham hock in a 5 to 6 quart slow cooker, and fill
ater into a pot; add ham hock. Bring to a boil, reduce
r larger electric slow cooker, combine potatoes, onion, ham hock, dill weed, lemon
b>slow cooker.
Stir in chili powder and oregano. If using ham hock
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.
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.
pices and cook for 30 seconds, until fragrant. Add ham hock, tomatoes, chicken
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.
ins, until tender.
Add ham hock, split peas and 8 cups
n a slow cooker with ham hock and salt. Cover with water. Cook on