black eyed peas ham hock recipe

Written ByJenny Smyth Posted on
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The Best black eyed peas ham hock recipe

I have been making this black eyed peas and ham hock recipe for years and it is a staple in my kitchen. There is something about the way the smoky ham hock infuses the peas with deep savory flavor that makes this dish feel like a warm hug in a bowl. My kids grew up asking for seconds every time I made it, and now my husband requests it for Sunday dinners all year round.

It is the kind of meal that brings everyone to the table without any fuss. This recipe is perfect for busy weeknights because it comes together with minimal hands on time. You just throw everything in the pot and let it simmer while you handle other things.

The black eyed peas are packed with fiber and protein, which makes this dish filling and good for you. I love that I can serve it as a main course with some cornbread on the side or as a hearty side dish for a big family gathering. One of the reasons I keep coming back to this recipe is how forgiving it is.

You can use dried peas or canned, adjust the spice level, or add extra vegetables like carrots or celery. The ham hock gives the broth a rich, smoky taste that you just cannot get from any other ingredient. I always make a big batch because the leftovers taste even better the next day after the flavors have had time to meld together.

For special occasions like New Years Day, this dish is a must in our house. It is said to bring good luck and prosperity, and honestly, the flavor alone is enough reason to make it. My family loves it so much that I now make it for potlucks and holiday dinners too.

It is one of those recipes that never fails to get compliments, and it always makes me feel like a good cook without a lot of effort.

Southern Black Eyed Peas with Ham Hock

Southern Black Eyed Peas with Ham Hock

4.5 from 1539 votes

This hearty and flavorful dish features tender black eyed peas simmered with a smoky ham hock until rich and savory. It is a classic Southern comfort food that is perfect for New Years Day or any cozy meal.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Peas

1 pound dried black eyed peas, rinsed and sorted
1 large smoked ham hock (about 1 pound)
8 cups water or low sodium chicken broth
1 medium yellow onion, diced
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon salt, plus more to taste
1 tablespoon olive oil

Optional Garnish

Chopped fresh parsley
Hot sauce or red pepper flakes for heat

👨‍🍳Directions

1Place the dried black eyed peas in a large bowl and cover them with cold water by 2 inches.
2Let them soak for at least 6 hours or overnight.
3Drain and rinse the peas well before using.
4Heat the olive oil in a large pot over medium heat.
5Add the diced onion and cook, stirring occasionally, until it becomes translucent, about 5 minutes.
6Add the minced garlic and cook for 1 minute more until fragrant.
7Place the ham hock into the pot and add the drained black eyed peas, water or broth, bay leaves, thyme, and black pepper.
8Bring the liquid to a boil over high heat, then reduce the heat to low and cover the pot with a lid.
9Let the peas simmer gently for 1 to 1.
5 hours, stirring occasionally, until the peas are tender and the ham hock is fully cooked.
10The peas should be soft but not mushy, and the meat should easily pull away from the bone.
11Remove the ham hock from the pot and set it on a cutting board.
12Once cool enough to handle, shred the meat from the bone, discarding any fat and skin.
13Return the shredded meat to the pot and stir it in.
14Season the peas with salt to taste, starting with 1 teaspoon and adding more as needed.
15Remove the bay leaves.
16Serve hot, garnished with chopped parsley and a dash of hot sauce if desired.

🔧Equipment

Large heavy bottomed pot or Dutch oven
Cutting board and knife
Measuring cups and spoons
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 580mg🌾Total Carbs: 32g🥦Dietary Fiber: 8g🍬Sugars: 4g🥩Protein: 20g

📝Notes

If you are short on time, you can skip the soaking step and use the quick soak method. Bring the peas and water to a boil, then let them sit for 1 hour before draining and proceeding. You can also use canned black eyed peas, but reduce the cooking time to about 20 minutes and add them later in the process.

Watch Video Of How Southern Black Eyed Peas with Ham Hock Works

This black eyed peas and ham hock recipe is one of those dishes that always works, whether it is a casual weeknight dinner or a big holiday gathering. The smoky ham hock makes the peas incredibly flavorful, and the whole pot comes together with very little effort. I love that I can make it ahead of time and it only gets better the next day.

For storing leftovers, let the peas cool completely and then transfer them to an airtight container. They will keep in the fridge for up to four days, and the flavors will meld even more. To reheat, just add a little water or broth and warm them on the stove over low heat, stirring now and then.

You can serve these peas with cornbread, rice, or even on their own as a hearty soup. They are also great for meal prep because they reheat well and taste just as good as when they were first made. I always make a double batch so I have some to share with neighbors or to pull out of the freezer on a busy night.

❓ Frequently Asked Questions About Southern Black Eyed Peas with Ham Hock

1. Can I use canned black eyed peas instead of dried?

Yes, you can use canned black eyed peas for a quicker version. Drain and rinse two 15 ounce cans and add them during the last 20 minutes of cooking. The ham hock will still need to simmer for about an hour to become tender, so start the recipe as written and add the canned peas later.

2. Do I have to soak the black eyed peas overnight?

Soaking is not strictly required, but it helps the peas cook more evenly and reduces the cooking time by about 30 minutes. If you forget to soak, you can use the quick soak method by bringing the peas and water to a boil, then letting them sit for 1 hour before draining and proceeding with the recipe.

3. What can I use instead of a ham hock?

If you cannot find a ham hock, you can use smoked turkey legs, ham shanks, or even bacon. For a vegetarian version, omit the meat and use vegetable broth with a teaspoon of liquid smoke to mimic the smoky flavor. The texture and richness will be different, but still delicious.

4. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The peas will thicken as they sit, so add a splash of water or broth when reheating. You can reheat them on the stovetop over medium low heat, stirring occasionally, or in the microwave in 30 second bursts.

5. Can I freeze this dish?

Yes, black eyed peas with ham hock freeze very well. Let the dish cool completely, then transfer it to freezer safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. The flavor may deepen after freezing.

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