Hoppin John And Ham Recipes

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

QUICK HOPPIN' JOHN (BLACK EYED PEAS WITH HAM)

Steps:

• Gather the ingredients.
• Heat the bacon drippings in a large saucepan over medium heat.
• Add the chopped onion to bacon drippings and cook until tender and translucent, stirring frequently.
• Add the the drained black-eyed peas, diced cooked ham, and cayenne pepper; stir to blend thoroughly.
• Simmer for 10 minutes; then stir in hot cooked rice and salt, to taste. Alternatively, serve the rice in a wide bowl or on a plate and top with the peas.
• Garnish the black-eyed peas with thinly sliced onion, if desired, and serve the dish with cornbread and greens.

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 AND HAM

Steps:

• Heat oil and sauté onion for 2-3 minutes until fragrant.Stir in Margaret Holmes Hoppin' John, chicken broth and ham. Turn heat to low and simmer for 20 minutes. Great with cornbread!

HAM HOPPIN' JOHN

Steps:

• Put peas in a deep pan cover with 8 cups of water.
• Bring to a boil on high heat.
• Lower heat to simmer, cover pot, cook for 45 minutes.
• (until peas are tender but not mushy) Place ham and bacon in frying pan over medium heat and fry for 5- 7 minutes, drain on paper towel and set aside.
• Keep 1 tsp bacon fat, add the onions to pan and sauté, stirring often until soft, (4 min) set aside.
• When beans are ready, drain and save 2 1/2 cups of cooking liquid.
• Add rice, ham, bacon, onions, roasted garlic, thyme, red pepper flakes, salt and pepper to beans and reserved cooking liquid.
• Stir well.
• Return to high heat and bring to a boil.
• Lower heat and cover.
• Cook 25 minutes (until rice is done and all liquid has evaporated).
• Turn off stove and let sit covered for about 15 minutes.
• Enjoy--.

HOPPIN' JOHN

Steps:

• Prepare black eyed peas overnight or quick method. (I boiled for 5 min, brought to boil and simmered for one hour.).
• Dice ham and remove as much fat as possible.
• Chop onion.
• Combine onion and ham in dutch oven, stir over medium heat until onions start to wilt.
• Add chili powder.
• Add cooked beans with any remaining cooking liquid.
• Add water so that there is about a total of one cup liquid.
• Add rice.
• Cover, simmer for 10 minutes.
• Add salt and pepper if needed.