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Recipe Summary

Yield:
10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: For testing purposes only, we used a variety of peas.

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