• Healthy
• Make-Ahead

Ingredients

1. 1 meaty smoked ham hock
2. 1 medium onion, coarsely chopped
3. 1 jalapeño, seeded and finely chopped
4. 3 quarts water
5. 3 pounds fresh black-eyed peas or purple hull peas, shelled (about 6 cups), or three 10-ounce packages frozen shelled black-eyed peas
6. Salt and freshly ground pepper

Directions

1. Cut some of the meat from the ham hock into large chunks. In a large saucepan, combine the ham hock and meat with the onion, jalapeño and water and bring to a boil. Reduce the heat to moderately low and simmer until the meat is tender, about 2 hours. 
2. Add the black-eyed peas to the ham broth and cook over moderate heat, stirring occasionally, until the black-eyed peas are tender, about 45 minutes. Drain the black-eyed peas in a colander. Cut the meat into 1/2-inch pieces; discard the bone. Transfer the meat and black-eyed peas to a bowl, season with salt and pepper and serve.

Make Ahead

The black-eyed peas can be refrigerated for up to 2 days. Let them return to room temperature and reheat gently before serving.

Serve With

Green-Tomato Pickle or any pickled relish.