Nytimes Black Eyed Peas Ham Hock Recipes

NEW YEAR'S DAY BLACK-EYED PEAS AND HAM HOCKS

Steps:

• Soak dried peas overnight or longer.
• Sautee the holy trinity and serrano pepper in oil until they sweat. You may want to season the veggies at this point, but beware -- unless you are familiar with the salt content of the hocks, tread lightly.
• Add drained peas and remaining ingredients, except toasted flour, and bring to a boil. Then, cover, and simmer for two hours, or until peas are tender.
• When peas are tender, remove and debone the hocks, chop the meat into bite-sized chunks, and return to pot. Continue to simmer.
• In a sautee pan, toast the flour over medium heat until a medium to dark carmel color -- ten minutes should do the trick. Add it to the peas a bit at a time, and stir after each addition, until desired thickness is achieved.

BLACK-EYED PEAS AND HAM HOCKS

Steps:

• Rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
• In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
• Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

BLACK-EYED PEAS WITH HAM HOCKS

Steps:

• Rinse peas well and pick out dirt and stones (I do not soak mine).
• Add to a large stock pot.
• Fill with water up to a little over half full (you may need to add more water (hot) as you go).
• Add ham hocks, salt and pepper (be careful not to add too much salt because of the ham hocks).
• Bring to a rapid boil for about 20 minutes. stirring so the peas don't stick.
• Put on low and simmer 2 1/2 to 3 hours, stirring every so often.
• When done, you can serve it by itself or over rice.

BROOKLYN-STYLE HOPPIN' JOHN

Steps:

• In a large bowl, cover peas generously with water, add baking soda and soak overnight.
• The next day, rinse ham hocks and pat dry. Heat oil in a large heavy-bottomed pot. Sear ham hocks and ham trimmings, turning so all sides are cooked.
• Remove seasoning meat, if using. Add water to ham hocks just to cover, bring to a boil and then turn heat to a strong simmer. Partly cover pot and cook hocks until slightly tender, about 45 minutes.
• If using seasoning meat, return it to pot. Add peas, onion, celery, green pepper, garlic, bay leaves, salt and red pepper, along with five cups of water. Bring to a boil, then turn to a simmer and cook until beans are tender and water begins to look saucy, 30 to 45 minutes. Serve over white rice with vinegar peppers, if desired.