black eyed peas and ham bone recipe

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

I’m so excited to share with you one of my family’s favorite recipes, black eyed peas and ham bone. This hearty dish is a staple in many Southern households, and for good reason.

The rich flavor of the ham bone, combined with the tender black eyed peas, makes for a truly satisfying meal. I love that this recipe is easy to make and can be adapted to suit any occasion – whether it’s a quick weeknight dinner or a special occasion like a holiday gathering.

My kids adore it when I serve it over rice or with some crusty bread on the side. And let’s not forget about the health benefits – black eyed peas are packed with protein, fiber, and vitamins, making them a nutritious choice for my family.

I’ve made this recipe countless times, and it never fails to impress. The key to making this dish is to use a high-quality ham bone and to simmer the black eyed peas long enough to get them tender but still slightly firm.

This recipe has been passed down through generations in my family, and I’m thrilled to be able to share it with you today. It’s a true comfort food that never fails to put a smile on our faces.

Black Eyed Peas and Ham Bone

4.8 from 1370 votes

A hearty Southern classic made with black eyed peas and a smoked ham bone. This slow-simmered dish is perfect for New Year’s Day or any comforting meal.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Peas

1 pound dried black eyed peas, rinsed and sorted
1 smoked ham bone (about 1.5 pounds)
1 large onion, diced
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt, plus more to taste
6 cups water or low-sodium chicken broth

👨‍🍳Directions

1Place the rinsed black eyed peas in a large pot and cover with water by 2 inches.
2Bring to a boil over high heat, then remove from heat and let soak for 1 hour.
3Drain and rinse the peas.
4In the same pot, place the ham bone, drained peas, diced onion, minced garlic, bay leaves, dried thyme, black pepper, and 6 cups of water or broth.
5Bring to a boil over medium-high heat, then reduce heat to low and cover the pot.
6Simmer gently for 1 hour and 30 minutes, stirring occasionally.
7The peas should be tender but not mushy, and the liquid should have thickened slightly.
8Remove the ham bone and let it cool slightly.
9Once the ham bone is cool enough to handle, pull off any meat and chop it into bite-sized pieces.
10Discard the bone and any fat.
11Return the ham meat to the pot and stir in 1/2 teaspoon of salt.
12Taste and adjust seasoning with more salt and pepper if needed.
13Remove the bay leaves.
14Serve hot, with rice or cornbread if desired.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 30mg🧂Sodium: 700mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 5g🥩Protein: 20g

📝Notes

For a richer flavor, use chicken broth instead of water. If you don’t have a ham bone, use a ham hock or smoked turkey leg. Soaking the peas is optional but helps reduce cooking time.

This black eyed peas and ham bone recipe is always a good idea for any occasion. It is perfect for family gatherings because it feeds a crowd without a lot of fuss.

I love that I can make it ahead and it tastes even better the next day. To store leftovers, let the dish cool completely then transfer to a container with a tight lid.

It will keep in the fridge for up to four days. To reheat, just warm it on the stove over medium heat, adding a splash of water or broth if it seems too thick.

You can also serve the leftovers over rice or with a fried egg on top for a quick lunch. This recipe is versatile and always satisfying.

❓ Frequently Asked Questions About Black Eyed Peas and Ham Bone

Q: What is the origin of black eyed peas and ham bone recipe?

A: This recipe has its roots in traditional Southern cuisine, where black eyed peas were a staple crop and ham bones were readily available from pigs raised on farms. The combination of these two ingredients created a dish that was both flavorful and filling.

Q: Can I use leftover ham instead of a ham bone?

A: While you can use leftover ham as a substitute, keep in mind that it will change the flavor profile of the dish. Ham bones add a depth of flavor that’s hard to replicate with cubed ham. If you do choose to use leftover ham, be sure to brown it before adding the vegetables to enhance the flavor.

Q: How do I know if my black eyed peas are cooked through?

A: To check if your black eyed peas are cooked, simply taste one or check for tenderness by inserting a fork into the pea; if it slides in easily, they’re done. You can also check the cooking time on your package for an estimate of how long they should take to cook.

Q: Can I make this recipe in a slow cooker?

A: Yes! In fact, using a slow cooker is an excellent way to prepare this dish, as it allows the flavors to meld together slowly over several hours. Simply brown the vegetables in a skillet before adding them to your slow cooker with the ham bone and broth; let it cook on low for 6-8 hours or until the peas are tender.

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