- 1 quart water
- 1 (8- to 10-ounce) smoked ham hock
- 8 cups fresh field peas
- 4 to 6 hot peppers in vinegar, drained
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
How to Make It
Bring 1 quart water and smoked ham hock to a boil in a large Dutch oven over medium-high heat. Reduce heat to low, and simmer 30 minutes. Stir in peas and remaining ingredients; cover and simmer 25 to 30 minutes or until peas are done.
Note: For testing purposes only, we used a variety of peas.