Sold smoked or unsmoked, ham hocks can be purchased at most meat counters.

Recipe by Southern Living November 2000

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Yield:
Makes 15 cups
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Ingredients

Ingredient Checklist

Directions

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  • Bring ham hock and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 minutes.

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  • Cook bacon in hot oil in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.

  • Sauté onion and celery in drippings 5 minutes or until tender; add bacon.

  • Stir together flour and 1/2 cup water until smooth. Stir into bacon mixture. Stir bacon mixture and collard greens into broth mixture. Cover and simmer, stirring occasionally, 1 hour or until collards are tender.

  • Remove ham hock; cool slightly. Remove meat from bone, discarding bone; dice meat, and return to soup.

  • Stir in whipping cream and remaining ingredients.

  • *8 ounces smoked turkey winds, turkey sausage, or kielbasa may be substituted.

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