There’s nothing quite like the aroma of Pinto Beans and Ham Hocks simmering on the stove. This dish is a staple in Sou ...

There’s ham, and then there’s ham. You know the kind I mean – the pre-sliced, vacuum-packed stuff sitting on shop shelves, ...

Classic Southern black-eyed peas take some time, but the flavor they get from a low simmer with ham hocks, herbs, and ...

Pork: The classic choice is ham hocks, bacon, or a big ol’ hunk of ham, which adds that irresistible smoky richness. Rice: ...

For the best results, use a ham hock. The fat and rind can be layered with the meat and set naturally in the jelly. If you’re using a gammon joint, especially one from a supermarket, you might ...