Classic Fresh Field Peas

Smoky ham hocks enrich the broth, yielding a delicious pot of field peas. Try smoking your own hocks – they will yield roughly double what you'll get from store-bought hocks. 

Classic Fresh Field Peas
Photo: Photo: Iain Bagwell
Hands On Time:
45 mins
Total Time:
3 hrs 10 mins
4 cups


  • 2 Smoked Ham Hocks or purchased smoked ham hocks

  • 1 1/2 cups finely chopped onion

  • 3 tablespoons bacon drippings

  • 2 garlic cloves, minced

  • 3 cups shelled fresh field peas (about 1 lb.)

  • 1 teaspoon kosher salt

  • 1 teaspoon ground black pepper


  1. Bring hocks and 2 qt. water to a boil in a large Dutch oven over medium heat; simmer 1 1/2 to 2 hours or until meat is tender.

  2. Meanwhile, sauté onion in hot drippings in a medium skillet over medium-high heat 6 minutes. Add garlic; sauté 1 minute. Add peas and onion mixture to Dutch oven with ham hocks; bring to a simmer over medium heat. Cover and simmer, stirring occasionally, 45 minutes or until peas are tender. Remove hocks; drain peas, and sprinkle with salt and pepper.

  3. Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired.

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