Ham Hocks With Cornmeal Dumplings

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 2 pounds ham hocks
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 3 green onions, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, beaten

Preparation

  1. Combine ham hocks and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour.
  2. Combine next 5 ingredients; mix well. Stir in 1 cup boiling ham hock broth. Add egg; mix well. Shape into 1 1/2-inch dumplings. Drop dumplings into boiling ham broth; cover and cook 20 minutes. Remove dumplings from broth with a slotted spoon. Serve with ham hocks.
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