Ham-Flavored Boiled Peanuts

Southern Living
You can find dried peanuts in the produce section of your local supermarket or at a farmers market. Store cooked peanuts in the refrigerator up to three days. If you prefer your peanuts warm, heat them in the microwave, covered, at 80% power for 3 to 5 minutes, stirring once.
Makes 14 cups


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2 pounds dried raw peanuts
6 quarts water
2 smoked ham hocks
1/2 cup salt


Prep: 10 Minutes
Soak: 8 Hours
Cook: 9 Hours
Stand: 1 Hours

1. Soak peanuts in water to cover in a large stock pot at least 8 hours or up to 24 hours. (You may need to weigh down peanuts with a large plate or lid to ensure that they are fully submerged.) Drain and rinse.

2. Bring 6 qt. water and ham hocks to a boil in a large stock pot. Reduce heat, and simmer 3 hours. Remove and discard ham hocks. Cool broth; chill 8 hours. Skim fat from broth. Add peanuts and salt to broth. Bring to a boil over high heat. Cover, reduce heat, and cook 6 hours or until tender, adding water as needed to keep peanuts covered; stir occasionally.

3. Remove from heat; let stand 1 hour.

Created date

August 2007