Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on Time
15 Mins
Total Time
7 Hours 15 Mins
Makes 8 servings

How to Make It

Step 1

Place first 5 ingredients in a 6-qt. slow cooker. Stir together brown sugar and mustard; rub mixture over ham. Place ham in slow cooker. Cover and cook on HIGH 6 to 7 hours or until ham is tender.

Step 2

Uncover and add collard greens. Cover and cook on HIGH 1 hour or until tender. Slice ham, and serve with greens mixture.

Ratings & Reviews

VickiiRatliff's Review

January 01, 2014
The ham and collards had such a great flavor! I followed the recipe except for the following: I put half the collards into my 6 quart crock pot at the beginning of the cooking time. Then after the 6 hours cooking time I took out the ham and put the rest of the collards into the crock pot and cooked them on high for a final hour. While the collards were cooking I removed fat, pulled apart and sliced the ham. There was plenty of broth for both the collards/black-eyed peas mixture and for the ham - keeping the ham moist and warm. With corn muffins and a potato casserole this was a great meal for company on New Years Day!

December 29, 2015
the ham is more of a seasoning than to cook the ham - the collards needs a pork meat for seasoning.

labisson's Review

March 08, 2013
Loved it!

leb0401's Review

January 02, 2013
Very, very good! I was skeptical of only cooking the collards for one hour as the recipe states, so I added them in the beginning with the ham and peas. It turned out wonderfully. The ham was falling apart by the end of cook time, so carving wasn't necessary. Will make again.

CoachNicole's Review

January 09, 2014
My husband never raves about a dish, but he loves this one! He said he could eat it every day. I followed the recipe exactly, including using a cooked ham. I would recommend using cleaned greens in a package (vs. cleaning bundled greens on your own); putting the greens in at the beginning; and using two frozen packages of peas. I also think that some honey would have made it better--perhaps two tablespoons or 1/4 cup.

NutfromtheHill's Review

January 30, 2013

Palmettogal's Review

October 21, 2012

EllenFL's Review

January 14, 2014
This was very good and easy. Also put the collards in at the beginning. Used chicken broth as that's what I had. I don't think the brown sugar and dijon were necessary, broth was very salty so will omit at least the dijon next time.

SandsMemphis's Review

February 21, 2013
Yeah, I'm thinking that there's a mistake in the recipe: I'd put the collard greens in at the start, and the ham in one hour before the end of cooking time.

MelissaVaughn's Review

January 01, 2013