Food and Recipes Recipes Classic Fresh Field Peas Be the first to rate & review! 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. By Southern Living Editors Updated on January 12, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo: Iain Bagwell Hands On Time: 45 mins Total Time: 3 hrs 10 mins Yield: 4 cups Ingredients 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 Directions 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. 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. Remove and chop ham from hock bones; discard bones. Stir ham into peas, if desired. Rate it Print