Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Hopping John with Ham
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2 cups dried black-eyed peas |
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1/2 pound ham |
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2 quarts water |
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1 cup uncooked regular rice |
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1 cup chopped onion |
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1 cup chopped celery |
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2 teaspoons butter |
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1 teaspoon Italian seasoning |
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1 teaspoon sugar |
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2 teaspoons salt |
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1/4 teaspoon pepper |
Sort and wash peas; place in a heavy sauce pan. Cover with water, bring to a boil, cook two minutes. Remove from heat, cover, and soak for one hour; drain.
Combine ham and two quarts water in large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add peas; bring to a boil. Reduce heat, cover and simmer 45 minutes. Add remaining ingredients, bring to a boil. Reduce heat, cover, and simmer an additional 30 minutes or until peas are done.
Remove ham and cut into small pieces and return to pea mixture. Yields 10-12 servings.
NOTE: This is from a 1981 Southern Living. I have fixed it the past two years and Michael really likes it. This year, tho, instead of using dried peas, I'm just going to get a 16 ounce can of already cooked peas and some Boars Head ham from the deli. All else will be the same. This with the jiffy cornbread recipe and a salad will start us off for the New Year!