HOW DO YOU COOK HAM HOCKS RECIPES

Name: Spicy Ham Hocks and Black-Eyed Peas
Prep time: 1 h 15 min
Cook time: 1 h 18 min
Total time: 2 h 33 min
Yield: 6-8 serving(s)
Ingredients: 1 (16 ounce) package dried black-eyed peas; 3 cups low sodium chicken broth; 2 cups water; 1 lb smoked ham hock; 1 large onion, chopped; 2 celery ribs, chopped; 2 carrots, diced; 1 -3 jalapeno pepper, seeded and minced; 1 teaspoon salt; 1 teaspoon black pepper

SPICY HAM HOCKS AND BLACK-EYED PEAS RECIPE - SOUL.FOOD.…

Spicy Ham Hocks and Black-Eyed Peas Recipe - Soul.Food.… image

You can serve this on rice or simply as a side dish. It's alittle bit spicy, but you might like to add some Tabasco or hot green pepper sauce to give it a little more punch. I do.

Total Time 2 hours 33 minutes

Prep Time 1 hours 15 minutes

Cook Time 1 hours 18 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) package dried black-eyed peas
3 cups low sodium chicken broth
2 cups water
1 lb smoked ham hock
1 large onion, chopped
2 celery ribs, chopped
2 carrots, diced
1 -3 jalapeno pepper, seeded and minced
1 teaspoon salt
1 teaspoon black pepper

Steps:

Place black-eyed peas in a large deep pan.
Cover with enough water to be about 2-inches deep over peas.
Bring to a boil, boil 3 minutes, then remove from heat.
Cover and allow to sit for 1 hour.
Drain water off of black-eyed peas.
Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil.
Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.

Nutrition Facts : Calories 457.8, FatContent 9.7, SaturatedFatContent 3.2, CholesterolContent 69.5, SodiumContent 512.2, CarbohydrateContent 51.9, FiberContent 9.4, SugarContent 7.7, ProteinContent 42.1

SLOW COOKER SPLIT PEA SOUP WITH HAM HOCKS RECIPE: HOW TO ...

Slow Cooker Split Pea Soup with Ham Hocks Recipe: How to ... image

Slow cook your split pea soup while you are out for the day and a delicious dinner will be ready when you arrive back home! This is a real stick-to-your-ribs soup. The ham hock gives a great smoky flavor.—Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 15 minutes

Prep Time 15 minutes

Cook Time 08 hours 00 minutes

Yield 7 servings (about 2 quarts).

Number Of Ingredients 6

Ingredients

1 can (49-1/2 ounces) chicken broth
1-1/2 pounds smoked ham hocks
2 cups each chopped onions, celery and carrots
1 package (16 ounces) dried green split peas
2 bay leaves
Salad croutons, optional

Steps:

In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, split peas and bay leaves. Cover and cook on low for 8-10 hours or until ham hocks and peas are tender. , Discard bay leaves. Remove meat from bones when cool enough to handle; cut ham into small pieces and set aside. Cool soup slightly. , In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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