Ham Hoppin John Recipes

HOPPIN' JOHN

Steps:

• Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.

HOPPIN' JOHN RECIPE

Steps:

• In a 5-quart Dutch oven, combine ham hock, bay leaves, and quartered onion, and top with 3 quarts of water. Set over high heat, bring to a boil, then cook at a boil for 5 minutes. Reduce heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until the ham hock is fork-tender, about 3 hours; top up with boiling water as needed to keep the ham hock covered. Discard bay leaves. Transfer ham hock and onion to a heatproof plate or bowl to cool. Measure 2 quarts (1.9L) broth and return it to the Dutch oven; save any remaining broth for another use.
• Pull ham hock meat and skin from the bones. Roughly chop up any larger pieces, then return meat, skin, and bones along with the onion to the pot.
• Drain field peas from soaking water, rinse, and add to the pot.
• Add salt, pepper, garlic powder, and onion powder. Set over high heat and return to a boil. Lower heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until peas are al dente, about 45 minutes. About 15 minutes before peas are al dente, preheat oven to 350°F (175°C). Add parboiled rice to pot, stir to combine, then return to a full boil over high heat and cook for 1 minute, then turn off heat.
• Stir the pot well to incorporate the ingredients, cover fully with lid, and cook in oven for 30 minutes. Remove from the oven and let rest, covered, for 5 minutes.
• Fluff with a fork, and serve right away.

HOPPIN' JOHN

Steps:

• In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
• Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

HOPPIN' JOHN

Steps:

• Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
• Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
• Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
• Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.