ham hocks

A simple one pot meal combining Lima Beans and Rice seasoned with ham hock. Can be made with dry, fresh, or frozen beans.

Lima Beans with Ham Hocks and Rice Recipe

Ham Hock (12-oz)

Lima Beans (16-oz)

Rice, uncooked

Black Pepper

Sugar

Sort through the dry beans, removing any discolored beans, rocks or trash.

Place the beans in a large bowl, cover with about 3 inches of water.

Next Day, fill a large stock pot about half full with water.

Place the pot over Medium heat on your stove top.

Once the water begins to boil, add the ham hock.

Let the ham hock cook for about 20 minutes, then skim off any foam that might be on top.

Let the beans cook  uncovered for about an hour, stirring once or twice in the process.

Cover the pot and let it simmer for about 10-15 minutes, stirring at least once.

Keep an eye on the level of liquid in the pot. Add warm water or broth as needed.

I grew up on dry beans and cornbread. If we had ham, mom would use it or bacon and even just the bacon grease to season. Iron skillet fried taters always accompanied them. Green onions or sliced onions that had been soaked in water and sliced maters. I've just made myself hungry but that is good eating. Never had the rice with them but I will try it.

EXCELLENT !! Thank you for including this recipe in all of your other wonderful southern recipes !! This is a wonderful cold weather meal and filling !! We ate this many a day and way back in the day, you could buy a bag of lima beans for 32 cents and it could feed a large family especially when paired with rice and cornbread. For those who have never tried this, they should ...it tastes way better than it looks ... Thanks again Steve and May God Bless you abundantly !!

Hi Steve, I am 71 and grew up on beans and vegs. Meat was optional ( scarce) but Granma at least had a little bacon drippins on hand. I wonder if you have ever tried this in a Instant pot? My grandkids gave me a 6 qt for xmas and I have tried a couple of things with mixed results. This old dog is trying new tricks. I did make a pot of speckled butter beans and cajun smoked turkey wings ( both frozen) turned out great. I would like to try this recipe in t e ip though. god bless Steve.

Hi Steve,Thanks for all you do I look forward to your newsletters and recipes.I love butter beans.Well honestly I love all kinds of beans and peas.Was wondering if you have a recipe for fried pea patties,i would like to cook some.I am looking for the snow to come in here in ALABAMA.Hope it passes me by.I hope you get enough dried apples,maybe make some fried apple pies,share the recipe.Stay warm and well.

Southern Pinto Beans

pinto beans

water

chicken bouillon cubes

onion,

salt

Inspect the beans to remove any small rocks or debris. Rinse well.

Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.

Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.

Making braised ham hocks is easier than you think! This often overlooked cut of meat yields a delicious and tender meat when braised.

Braised Ham Hocks

4-6 ham hocks

olive oil

vegetable broth

Pre-heat your oven to 350 ° F.

In an oven safe lidded skillet or braising pan, fry the ham hocks in the oil until brown and crispy on the outside.

Add in the vegetable broth.

Remove from the stove, cover with a lid and place in the oven.&nbsp;

Cook in the oven for 2-3 hours, until the ham hock meat is tender and falls apart when pulled at with a fork.

Remove and serve.

This Pressure Cooker Split Pea Soup with Smoked Ham Hock is a deliciously hearty way to warm up during the cold fall and winter months. Dried green split peas combine with a simple blend of carrots, celery, and onions seasoned with garlic, thyme, bay, and a pinch of red pepper flakes in your electric pressure cooker. Everything cooks down together with a rich smoked ham hock until it's fall-off-the-bone tender. The resulting soup is thick and hearty, with rich chunks of smoked ham -- perfect for cozying up with on the chilliest of nights.

Pressure Cooker Split Pea Soup with Smoked Ham Hock

garlic

carrots,

chicken broth

lb dried green split peas, rinsed and picked through

tsp dried thyme thyme

tsp Kosher salt

tsp black pepper

tsp red pepper flakes

bay leaves

lbs ham

Turn the electric pressure cooker to the saute function (select medium if your machine offers the choice). Heat 2 tbsp garlic-infused olive oil (or 2 tbsp olive oil + 2 cloves minced garlic). When the oil begins to shimmer add the carrots, celery, and onions. Saute until the carrots and celery begin to soften (if using yellow onion cook until translucent), about 5-minutes.

Turn off the saute function and deglaze with 6 cups chicken broth, scraping the bottom of the pot to ensure that any browned buts are dislodged.

Add green split peas, thyme, salt, pepper, red pepper flakes, and bay leaves and stir to combine. Then add the ham hock to the pot on top of the other ingredients.

Secure the lid and set to pressure cook on high for 20-minutes. The machine will take about 15-minutes to come to pressure before it begins its countdown. Once finished, natural release the pressure for 15-minutes, then safely quick release the remaining pressure.

Test the temperature of the ham hock with a meat thermometer. It should have reached a minimum of 165 degrees F, but will likely end up around 200 degrees F.

Separate the meat from bone on your ham hock. This can usually be done easily with a small knife. Discard bones, tendons, and excess skin. Shred the meat and combine back into the pot with the soup. Taste for salt and pepper and adjust, if needed.

The soup will thickens substantially as it cools, so the remaining 2 cups chicken broth can be used to thin as desired. Serve warm.

Soul Food Collard Greens

black pepper

onion

red pepper flakes

Worcestershire sauce

apple cider vinegar

collard greens (about 2 pounds)

Place ham hocks in a medium stock pot and cover with water two inches above the hocks.

Stir in seasoned salt, chicken bouillon, black pepper, kosher salt, granulated garlic, granulated onion, and red pepper flakes.

Pour in Worcestershire sauce and apple cider vinegar.

Set the pot on the stove and bring it to a boil over medium-high heat.

Boil for 45 minutes or until the hocks are fall-apart tender.

Meanwhile, pick and wash the collard greens, and cut them to the desired size.

After 45 minutes, remove ham hocks from the pot and shred the meat.

Add ham hock meat to the pot and discard the bones.

Place the greens in the pot, cover, and reduce heat to medium-low.

Simmer for 1 hour until the greens are tender. 

Ladle collard greens with a bit of ham hock meat and liquid broth (potlikker) onto a bowl or plate, and serve hot.

These smoked ham hocks are cooked low &amp; slow in a barbecue, the same way as pulled pork! They&#039;re super tender &amp; work great in terrines, pies, soups &amp; more...

Smoked Ham Hocks

Ham Hocks ((Around 1 kg Each))

g Salt

Demerara Sugar

g Coarse Ground Black Pepper

tsp Smoked Paprika

½ tsp Garlic Granules

½ tsp Ground Cumin

½ tsp English Mustard Powder

Cayenne Pepper

French's Mustard ((To Slather))

ml Apple Juice

ml Water

The day before cooking the ham hocks, place them into a large container &amp; cover in cold water. Leave to soak in the fridge overnight then drain well.

Place the ham hocks onto a baking tray &amp; pat dry with kitchen paper.

Add the salt, sugar, black pepper, paprika, garlic granules, cumin &amp; cayenne into a bowl then stir to combine. Set aside for now.

Next, rub a thin layer of French&#39;s mustard (or veg oil) all over the ham hocks then cover completely with the rub. Place the pork back in the fridge &amp; leave to sit for 30 minutes or so, whilst your smoker heats up.

Light your smoker/barbecue &amp; leave to preheat to 250°f/120°c. Make sure that your barbecue is set up for indirect cooking.

Once up to temperature, place the ham hocks in the barbecue then leave to cook undisturbed for 3 hours. Make sure to maintain a consistent barbecue temperature throughout the whole cook!

In the meantime, add the apple juice &amp; water into a spray bottle then set aside. We&#39;ll be using this to spritz the hocks.

After 3 hours have passed, continue cooking but spray the pork with the apple juice spritz every 45 minutes, until a decent bark has formed &amp; the internal temperature is at least 165°f/74°c.This will take another 2-4 hours (roughly!).

Next, lay down a couple of sheets of foil, overlapping them slightly then place a ham hock in the middle. Give the hock a good spritz then wrap up tightly in the foil. Repeat with the remaining ham hocks.

Return the pork to the smoker (or into an oven) &amp; continue cooking at 250°f/120°c until it is tender &amp; probes like butter. The internal temperature of the pork will be between 195°f-205°f (90°c/96°c) once cooked.If you&#39;re cooking in an oven, place the wrapped pork onto a baking tray. Once wrapped, the ham hocks will need anywhere from 2-4 hours of cooking to become tender.

Let the ham hocks rest (still wrapped in the foil) for at least an hour then shred the meat by hand, discarding the bones &amp; skin (the bones should pull out clean!). Mix the meat with any juices then serve.

Smoking

I am curious about the majority of the seasoning, smoke and bark will be on the skin which is to be discarded. I use a smoked pork hock in pea soups and baked beans, and leave the skin on.

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The most viewed ham hocks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine