Black-Eyed Peas With Ham Hock

Recipe from

Oxmoor House


1 (16-ounce) package dried black-eyed peas
10 to 12 cups water, divided
1 (1/2-pound) ham hock
1 large onion, whole
Salt to taste


Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas (about 5 to 6 cups); let soak overnight. Drain peas; cover with remaining water.

Wash ham hock. Add ham hock and onion to peas, stirring gently. Simmer, allowing some steam to escape, 1 hour or until peas are tender. Remove onion; discard. Remove ham hock; remove meat from bone. Dice meat; stir into peas. Add salt to taste.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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