Smoky Ham Hocks with Black‑Eyed Peas

Name: Smoky Ham Hocks with Black‑Eyed Peas
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 5 servings
Cuisine: Soul Food, Southern Recipes
Ingredients: 0.5 tsp Black Pepper; 1 whole Dried Bay Leaves; 1 lb Dried Blackeye Peas; 1 pinch Salt; 3 cups Water

Dinner 🍽️Lunch 🥪Soup 🍲 Soul Food 🇺🇸Southern Recipes 🇺🇸 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Clean Eating Pescatarian 🐟

Smoky Ham Hocks with Black‑Eyed Peas delivers tender legumes simmered with rich, smoky pork and a gentle bay aroma. The broth becomes silky and pepper-kissed, with the ham lending depth and comforting warmth. Serve it as a cozy weeknight dinner or a New Year’s Day staple alongside cornbread and greens.

Prep10 mins
Cook1 hr 30 mins
Serves5
DifficultyEasy

1

Rinse the black-eyed peas well, picking through them to remove any tiny pebbles or other debris.
2

Add the black-eyed peas, 3 cups water, ham hocks, bay leaf, pepper, and salt to a large stockpot; bring to a boil. Lower to a simmer and cook uncovered until the peas and ham hocks are tender, about 1 hour 30 minutes. If the ham hocks need more time, simmer them in water in a separate pot until the meat can be easily pulled from the bone.
3

Let the ham hocks cool and take the meat off the bone. Put the ham meat back into the stockpot. Discard the bay leaf and season with salt and pepper.