Purple Hull Peas with Ham Hock
Fresh purple hull peas simmered slowly with smoked ham hock, a summer side dish central to Arkansas Delta gardens.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 5
- carbs
- 28
- protein
- 14
- calories
- 210
Instructions
- 1
Put the ham hock, onion, and water or broth into a large pot.
- 2
Bring the liquid to a boil. Lower the heat, cover the pot, and simmer for 45 minutes.
- 3
Add the shelled purple hull peas to the pot.
- 4
Simmer uncovered for another 40 to 45 minutes. Stop when the peas are tender and the broth has reduced slightly.
- 5
Take out the ham hock and pull off the tender meat. Put the meat back into the pot and throw away the bone and fat.
- 6
Stir in salt and pepper to taste.
- 7
Serve hot with cornbread to soak up the pot liquor (flavorful cooking broth).
Chef's tips
Save the flavorful pot liquor (rich cooking liquid) to spoon over cornbread. Fresh peas give the best flavor, but frozen peas work well too.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Reheat gently on the stovetop, adding a splash of water if needed.
Common mistakes to avoid
- •Cooking the peas too long until they turn into mush
- •Skipping the first simmer with the ham hock, which makes the broth taste weak
Serving suggestions
Cooked Purple Hull Peas with Ham Hock?
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