Combine stovetop and oven cooking for maximum flavor. "On a stovetop, get the wood chips smoking on one side of a deep pan ...

Taste your way through Louisiana’s soul food scene—from crispy fried chicken to gumbo, gravy, and cornbread bliss!

Get ready to experience the true taste of down-home Southern comfort with these incredible Crock Pot Collard Greens and Ham!

Loaded with rich, smoky ham (and a homemade ham hock broth), potatoes, and plenty of cheese, this hearty ham and potato ...

Split Pea Soup With Smoked Ham Hock Yields: 6-8 portions 3 tablespoons canola or olive oil ½ cup medium-diced carrot ½ cup medium-diced onion ½ cup medium-diced celery 3 cloves garlic, minced ...

1 smoked or unsmoked ham hock weighing about 1kg, soaked overnight in cold water, rinsed 200g green split peas, soaked overnight in cold water 1 large shallot, finely chopped 2-3 tsp English mustard ...

8 ounces diced thick-cut bacon can be substituted for the smoked ham hock. In Step 2, cook the bacon in the Dutch oven over medium heat (skip the oil) until crisp, about 5 minutes. Using a slotted ...

Directions Put the ham hocks and water in a stockpot and bring to a boil. Reduce to a brisk simmer for 1.5 hours, or until tender. Wash the collards, cut the leaves off the stalks.

Make the ham hock stock: Bring 3 quarts water, chicken stock, ham hocks, carrots, celery, onions, bay leaves, parsley, thyme, and peppercorns to a simmer in a large Dutch oven over medium-high.

Dry-cured ham hock, also called “country ham,” is a salty, dry, and shelf-stable option. It lends a very robust flavor to help season your recipes, Gillespie says.