Field Peas and Snaps with Ham Hock and Cornbread

Why You’ll Love This Recipe

• Classic Southern comfort: creamy-tender field peas and bright green bean “snaps.”
• Smoky ham hock builds deep flavor and a silky pot likker perfect for sopping with cornbread.
• No soaking needed when using fresh or frozen peas—weeknight friendly.
• Pepper vinegar at the end adds a lively, tangy finish that keeps every bite balanced.

Grocery List

• Produce: Yellow onion, garlic, green beans, optional scallions or parsley
• Dairy: Unsalted butter (optional) and cornbread ingredients if baking from scratch
• Pantry: Field peas (fresh/frozen), smoked ham hock, low-sodium chicken broth, bay leaf, dried thyme, red pepper flakes, kosher salt, black pepper, neutral oil or bacon drippings, pepper vinegar

Full Ingredients

Peas and Snaps

• 1 tbsp neutral oil or bacon drippings
• 1 large yellow onion, diced (about 1 1/4 cups)
• 4 garlic cloves, thinly sliced
• 1.5 lb field peas (crowder or pink-eye), fresh or frozen, rinsed
• 1 smoked ham hock (10–14 oz), skin scored
• 5 cups low-sodium chicken broth
• 2 cups water
• 1 bay leaf
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1/4 tsp red pepper flakes (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 12 oz green beans, trimmed and snapped into 1-inch pieces

Finishing & Serving

• 2–3 tbsp pepper vinegar, plus extra at the table
• 1 tbsp unsalted butter (optional, for gloss)
• 2 tbsp thinly sliced scallions or chopped parsley (optional)
• Hot cornbread, for serving (store-bought or homemade)

Step-by-Step Instructions

Step 1: Prep everything

Rinse the field peas in cool water and pick out any debris. Trim and snap the green beans into 1-inch pieces. Dice the onion and slice the garlic. Use a small knife to score the ham hock’s skin in a crosshatch (this helps flavor and gelatin release).

Step 2: Sweat the aromatics

In a large Dutch oven or heavy pot, warm the oil over medium heat. Add the onion and cook, stirring, until translucent and lightly golden, about 5 minutes. Stir in the garlic and cook until fragrant, 30–60 seconds.

Step 3: Build the pot likker base

Add the peas, ham hock, chicken broth, water, bay leaf, thyme, red pepper flakes (if using), 1 tsp salt, and 1/2 tsp pepper. Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer—aim for about 190–200°F. Partially cover and cook for 35–40 minutes, stirring occasionally. You want the peas creamy but not burst to mush.

Step 4: Add the snaps

Stir in the snapped green beans. Continue simmering, partially covered, until the beans are tender but still bright green, 12–15 minutes. If the liquid drops below the level of the peas and beans, add hot water 1/2 cup at a time to maintain a brothy stew with a generous amount of pot likker.

Step 5: Shred the ham

Lift out the ham hock to a cutting board. When cool enough to handle, pull off the meat, discarding the skin, bone, and excess fat. Shred or chop the meat into bite-size pieces and return it to the pot. Simmer 3–5 minutes to mingle flavors.

Step 6: Brighten and balance

Turn off the heat. Stir in 2–3 tbsp pepper vinegar and the butter (if using) until melted and glossy. Taste and adjust salt, pepper, and vinegar—this dish should be savory, gently smoky, and perked up with a pleasant tang.

Step 7: Serve with cornbread

Ladle peas, snaps, and plenty of pot likker into warm bowls. Garnish with scallions or parsley if you like. Serve immediately with hot cornbread for sopping up every drop.

Pro Tips

• Keep it gentle: a low, steady simmer (not a rolling boil) keeps the peas creamy and intact.
• Salt smart: ham hocks vary in saltiness, so start modestly and season at the end.
• Pot likker level: maintain a generous broth; add hot water as needed so the peas stay saucy, not dry.
• Timing tweaks: very fresh peas may be tender at 30 minutes; older or larger peas may need a bit longer.
• Finishing move: pepper vinegar is key—its acidity wakes up the smoky richness.

Variations

• Vegetarian/vegan: omit the ham hock. Add 1 tsp smoked paprika, 1 dried chipotle or a 3-inch strip of kombu, and 1 tbsp soy sauce. Finish with 2 tbsp olive oil instead of butter.
• Smoked turkey or bacon: swap in a smoked turkey wing or 4 oz thick-cut bacon (render first) for a lighter or quicker smoke profile.
• Pressure cooker: sauté aromatics on Sauté; add peas, hock, liquids, and seasonings. Cook High Pressure 15 minutes, natural release 10. Add snaps and simmer on Sauté 5–8 minutes until tender.

Storage & Make-Ahead

Refrigerate cooled peas and pot likker in an airtight container for up to 4 days. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop with a splash of water or broth. The flavor deepens on day 2. Cornbread is best fresh but can be wrapped and stored at room temperature 1 day; warm before serving.

Nutrition (per serving)

Approximate: 250 calories; 11 g protein; 35 g carbohydrates; 6 g fat; 9 g fiber; 590 mg sodium. Values will vary with ham hock size and broth brand.