Photo: Iain Bagwell
Hands-on Time:
45 Mins
Total Time:
3 Hours 10 Mins
Yield:
Makes 4 cups

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. 

How to Make It

Step 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.

Step 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.

Step 3

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