Ham hock is a cut of meat which is created from the joint or ankle of a pig. This cut of meat is mainly utilized for the purpose of seasoning. It is not considered as a typical pork dish, but still it is revered for ... More »
Sort and wash peas, place in a large Dutch oven.
Cover with water 2 inches above peas, let soak overnight.
Drain peas.
Add 5 cups water and next 6 ingredients.
Bring to a boil, cover, reduce heat, and simmer 1 hour or until tender.
Remove jalapeno pepper, ..
You can eat this Ham Hocks And Lima Beans with any dish and any time of the day. I made this for guests came over for a visit yesterday and they liked it. I am sure you will like it
This was a viewer request from a while ago for an easy lentil soup recipe. The key ingredient for my version is the smoked, and amazingly delicious, “ham hock.” For those of you not familiar with this piece of pork, here’s what Wikipedia, had to say ..
Wash beans; trim ends, and remove strings.
Combine beans, ham hock, and water in a large saucepan.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Stir in tomato and remaining ingredients.
Cover and cook over low heat 10 minutes or until beans are ..
Place dry black-eyed peas in a 6-quart kettle or Dutch oven and add 12 cups water.
Do not drain.
Stir in ham hocks, onion, celery, bay leaf, salt, and cayenne.
Bring to boil.
Reduce heat; cover and simmer till ham hocks are tender and peas are done, for about ..
Soak beans overnight in water.
Combine soaked beans and liquid with well-flavored broth and ham hock in a large soup kettle or Dutch oven.
Bring to boil, reduce heat and simmer, covered, for 2 hours.
Add onion and celery and continue to simmer 1 hour.
Remove ..
Place sauerkraut and ham hock in 3- or 4-quart cooking pot.
Sprinkle with caraway seeds and crushed pepper.
Add bay leaf and wine.
Add just enough water to cover.
Bring to boil; reduce heat; simmer for 1-1/2 hours.
Discard bay leaf.
Remove meat from bone and ..
Soak beans overnight in water.
Combine soaked beans and liquid with well-flavored broth and ham hock in a large soup kettle or Dutch oven.
Bring to boil, reduce heat and simmer, covered, for 2 hours.
Add onion and celery and continue to simmer 1 hour.
Remove ..
Simmer ham hocks in water.
When meat falls off bone, lift hocks from liquid, remove outer rind and rest of meat.
Reserve liquid.
Soak small navy beans in the cooled liquid overnight.
Next morning, add to the liquid and beans: bay leaf, peppercorns, red ..
MAKING
1. In a 6-quart kettle, combine peas and water and bring to boiling.
2. Reduce heat and simmer, covered for 45 minutes.
3. In a small skillet, saute salt pork several minutes.
4. Add green onion, celery and onion and saute stirring until onion is ..
1. Soak sauerkraut 5 minutes in cold water in a large bowl; drain well.
2. Place ham hocks in a Dutch oven or a large heat-proof casserole. Add drained sauerkraut, wine and bay leaf. Press cloves into onion; press onion down into sauerkraut. Heat to boiling; ..
GETTING READY
1. Rinse ham hocks.
2. Select and rinse turnip greens.
3. Remove the peels of turnip roots and chop them in half.
MAKING
4. Take an 8 quart Dutch oven, heat water in it and put ham hocks and boil.
5. Put turnip greens, roots, salt and sugar in ..
Combine the smoked ham hocks, chopped carrot and onion, bay leaves, black peppercorns and water in a large soup pot and bring to a boil over high heat.
Cover the pot partially and simmer until the ham hock stock is flavorful and the meat is falling off the ..
Ham Hocks In Sauerkraut Polish Style has a Exclusive taste.The Sugar and Pepper gives the Ham Hocks In Sauerkraut Polish Style Revitalizing taste. Must catch
Ham Hocks In Sauerkraut Polish Style has a Exclusive taste.The Sugar and Pepper gives the Ham Hocks In Sauerkraut Polish Style Revitalizing taste. Must catch
GETTING READY
1. Using a damp paper towel, wipe ham hocks.
2. Wash and drain lima beans.
MAKING
3. In a 6 quart Dutch oven or kettle, put together ham hocks, celery seed and water; bring the content to boiling and then reduce heat, cover and simmer for 1 ..
GETTING READY
1. Preheat oven to 350F.
2. Wash ham hocks and dry with paper towels.
MAKING
3. Take a 15-by-10-by-2-inch roasting pan and arrange the ham hocks.
4. Pour cider and vinegar over ham hocks, cover pan with foil and bake 1-1/2 hours, basting ..
Soak the lentils overnight in enough water to cover.
When ready to cook, presoak a clay pot for 15 minutes.
Put the lentils in the presoaked clay pot, after draining off and discarding the water, then add the ham hocks and all the other ingredients.
Cover the ..
Discard stems of greens and any damaged portions.
Tear up large leaves.
In large kettle combine water and ham hocks; bring to boil.
Add mustard, turnip, and collard greens; return to boiling.
Reduce heat; simmer, covered for 1 1/2 hours.
About 1/2 hour before ..
MAKING
1) Cover ham hock with 2 quarts (1.9 1) of cold water in a pressure cooker and bring to a boil.
2) Take it off from heat and drain, discarding the water.
3) In the pressure cooker, place the ham hock back and then mix in bay leaf and cloves.
4) Add in ..
