1smoked ham hockor 1/4 lb salt pork slices or about 1/4 leftover ham pieces
1/2cuponions finely chopped
1/4teaspoonground black pepper
Add bacon grease to a large saucepan over medium heat. Once the grease is hot, add the onions, reduce the heat to low and sauté for about six to seven minutes. Add the garlic and sauté for another minute.
Add the peas, whatever pork product you are using, and about three cups water and bring to a boil. You want the water to cover the peas by about an inch.
Skim off any foam that develops. Reduce the heat to low and simmer for about 20 minutes. It may take a little more or a little less time, depending on what kind of peas you are cooking. Stir occasionally.
Start tasting them to see if they are done about 15 minutes into the cooking process and keep tasting one or two peas every few minutes until they are tender. You don’t want to overcook them, or they will be mushy.
Add salt and pepper and serve. Enjoy!
Every year I get calls from folks looking for fresh peas for Thanksgiving when they aren't in season. Plan ahead; stalk your farmers' market, buy them now, blanch them, and freeze them. You will thank me in November!Leftovers can be stored in a covered container in the refrigerator for up to four days. Or, you can use them to make hummus, succotash, hoppin' john, or add them to salads, soups, and stews.I frequently use purchased frozen chopped onions in this recipe to save time. If you are using frozen peas, you can add them to the pan without first defrosting. You can make this recipe up to 48 hours ahead. Store covered in the refrigerator until ready to reheat. It reheats well with no loss in quality. All of my pea recipes are interchangeable. In other words, you can use this recipe for any type of Southern pea. This recipe calls for a smoked ham hock. Suitable substitutes are salt pork, pork belly, bacon, smoked pork chops, and leftover ham.