- 1 meaty smoked ham hock
- 1 medium onion, coarsely chopped
- 1 jalapeño, seeded and finely chopped
- 3 quarts water
- 3 pounds fresh black-eyed peas or purple hull peas, shelled (about 6 cups), or three 10-ounce packages frozen shelled black-eyed peas
- Salt and freshly ground pepper
- 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.
- 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.
The black-eyed peas can be refrigerated for up to 2 days. Let them return to room temperature and reheat gently before serving.
Green-Tomato Pickle or any pickled relish.