Cabbage And Ham Hock Gumbo
Greens With Smoked Ham Hocks
Southern Hoppin' John (Ham n' Blackeyes)

> From: "Stephen Haas" >
> I have some ham hocks which have languishing in the freezer. I would
> like to use them to prepare something. maybe a hearty winter soup. I
> would like some good recipes for same. Thank you.

You're just in time for the traditional Southern (U.S.) traditional New
Year's dish(s)

* Exported from Mastercook *

Cabbage And Ham Hock Gumbo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun/Creole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
1 cup flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
4 cups Savoy cabbage, julienned
2 pounds smoked ham hocks
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
7 cups chicken stock
1 tablespoon Creole seasoning
2 tablespoons chopped parsley
1/2 cup chopped green onions
1 tablespoon file powder
2 cups cooked white rice

Combine the oil and flour in a large cast-iron or enameled cast-iron
Dutch oven, over medium heat. Stirring slowly and constantly for 20 to
25 minutes, make a dark brown roux, the color of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4 to
5 minutes, or until wilted. Add the cabbage and continue to saute for
2 minutes. Add the ham hocks, salt, cayenne, and bay leaves. Continue
to stir for 3 to 4 minutes.

Add the stock and creole seasoning. Stir until the roux mixture and
stock are well combined. Bring to a boil, then reduce heat to medium
to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours.

Skim off any fat that has risen to the surface.

Continue to simmer for 30 minutes. Remove from the heat . Stir in the
parsley, green onions, and file powder. Remove the bay leaves and ham
hocks. Shred the meat from the hocks and place the meat back into the
gumbo. Serve in deep bowls with the rice.

(From Emeril LaGasse)

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* Exported from Mastercook *

Greens With Smoked Ham Hocks

Recipe By : Pete Romfh
Serving Size : 4 Preparation Time :0:00
Categories : Misc. Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 smoked ham hocks
1 1/2 quarts water
1 to 2 hot pepper pods or 1 tsp
crushed red pepper
3 cloves garlic, crushed
4 pounds fresh collard, turnips,
kale or mustard greens (or mixture)
1 teaspoon sugar
Salt to taste

Place hocks in Dutch oven or large saucepan; add water, pepper pods
and garlic. Cover. Bring to a boil; reduce heat and simmer 2 hours
or until hocks are tender. Break off stems of greens. Wash leaves
thoroughly. Slice leaves into bite size pieces by rolling several
leaves together and slicing in 1/4 inch strips. Add greens, sugar and
salt to hocks. Cook 30 to 40 minutes or until greens are done. Makes
8 to 10 servings.

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* Exported from Mastercook *

Southern Hoppin' John (Ham n' Blackeyes)

Recipe By : Pete Romfh
Serving Size : 8 Preparation Time :0:00
Categories : Misc. Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried black-eyed peas,
picked & rinsed, then soaked
overnight in enough cold water to
cover by 2"
6 cups hot water
2 large smoked ham hocks
1/2 cup chopped onion
2 teaspoons kosher (coarse) salt
1/2 teaspoon crushed red pepper
2 bay leaves
1 tablespoon garlic, chopped fine
3 cups cooked white rice

This is a traditional New Year's Day dish eaten by many African
Americans (and other Southerners) to bring good luck in the new year.

Add the hot water to a large pot with the drained peas and ham hocks.
Bring to a boil, skim off foam and reduce heat. Add remaining
ingredients except for rice. Simmer uncovered approx. 2 hours until
beans are tender and meat is falling off the bones. Remove meat from
bones and return to pot. Most of the liquid should be absorbed. Remove
bay leaves and serve over rice.
Often accompanied by cornbread and other soul foods.

Makes 8 servings.

For a party sized version, scale the recipe up by 3 or 4 and replace
the ham hocks w/ a smoke cured whole hog's head.


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Pete Romfh, Houston, TX


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