While my friend Dana swears by smoked turkey wings, and many folks use bacon, for years I’ve used smoked ham hocks. There’s ...

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

Place the ham hock in a pot and cover with cold water. Add the onions and celery and bring to the boil. Simmer until fork tender. Alternatively put in a pot, cover with a lid and bake in a 160oc ...

Finish and serve. Pull the meat off the ham hock and stir into the pot. Serve with white rice garnished with diced white ...

I’ve just spent three weeks in the deep southern states of America. I ate croc, cornbread and my own weight in smoked brisket, yet one of the most surprising dishes I had was sweet peas at ...

Tender navy beans, smoked ham hocks and sauteed vegetables are the star ingredients in this hearty ham bone soup. Prep: 15 ...

Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham ...

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 ...

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 ...