Southern Zipper Peas with Ham
Recipe GLPR5051416e961c4f
A classic Southern comfort dish featuring tender field peas simmered with smoky ham hock, aromatic vegetables, and chicken stock. The peas become creamy and flavorful as they cook low and slow. Served over fluffy rice with a generous pat of butter, this one-pot meal delivers authentic Southern charm and rich, satisfying flavors.
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Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
1 rib of celery, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
2 cups fresh Southern peas (such as zipper creams, black-eyed peas, or butter beans)
2.5 cups low-sodium chicken stock
1 small smoked ham hock
Kosher salt to taste
Freshly ground black pepper to taste
2 cups cooked rice
4 pats unsalted butter
Directions
Heat the olive oil in a 4-quart saucepan over medium-high heat until shimmering.
Add the chopped onion, celery, and carrot to the hot oil. Cook, stirring occasionally, for about 10 minutes until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the fresh Southern peas, chicken stock, and smoked ham hock. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium and simmer gently, stirring occasionally, for approximately 1 hour until the peas are very tender and the liquid becomes creamy. Skim off any foam that rises to the surface during cooking.
Remove the ham hock from the pan. Carefully slice the meat from the bone and chop it into bite-sized pieces. Return the chopped ham meat to the pan with the peas.
Season the peas to taste with kosher salt and freshly ground black pepper.
To serve, place a portion of cooked rice in each bowl and ladle the Southern peas with broth over the top. Top each serving with 1 pat of unsalted butter and allow it to melt over the rice.
