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Ham Hock with Black Eyed Peas | California Kurobuta

Ham Hock with Black Eyed Peas

Ham Hock with Black Eyed Peas

Our ham hocks can be used in the easiest meal ever. Here's how:

1 - Put 2 thawed ham hocks in a slow cooker along with 6 cups of water, 3 cups of dry black-eyed peas, one diced, medium onion, 4 diced cloves of garlic, 2 teaspoons of seasoned salt, 2 teaspoons of ground black pepper.

2 - Set to high and cook for 6 hours, stirring occasionally.

3 - Use a slotted spoon to serve peas. Pull meat out and toss bones and skin, place over peas in a bowl and serve with pan-friend collared greens and cornbread.


Recipe and photos by Nic Coury

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