When the weather turns chilly, there’s nothing better than a steaming bowl of hearty soup. This White Bean and Chicken Ham ...

It’ll bring forth good fortune for the upcoming year. Southerners serve black-eyed peas, cornbread, greens, and rice on New ...

There’s something about the comforting, smoky warmth of Hoppin’ John that makes it feel like home, no matter where you’re ...

A ham bone is the key ingredient in flavorful recipes from greens and beans to countless soups. Here are four ways to use ...

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

And here’s the best part—greens and potlikker only get better as they sit. Make them a day ahead, or three days ahead, or ...

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

She always went for ham hocks – cheaper, more flavourful, and way more versatile than gammon or other ham joints. The first meal was usually a classic: ham with parsley sauce. Then she’d use ...

This recipe combines tender pinto beans, smoky ham hocks, and flavorful seasonings, all simmered to perfection for a dish that’s both simple and satisfying. Whether you’re serving it with ...

Some people believe what they eat and when they eat it, can lead to a more prosperous 2025. Grocery cashier Cassie Alayn saw ...

for years I’ve used smoked ham hocks. There’s not a lot of meat on ham hocks, but there’s a lot of skin and bone, which after a long simmer infuse the potlikker with collagen, like a rich ...

Soak in warm water for 35 minutes. Drain and set aside. Combine ham hocks and water. Boil for two hours and 45 minutes. Add peas, onion, black pepper, and thyme. Cook for 45 minutes to an hour, or ...