American Cookbook #13 – Ham

American-Cookbook2 Hoppin’ John

Makes 6 servings

Prep: 15 minutes
Cook: 120 minutes

Shopping List:

  • 250 gr or 1½ cups dry black-eyed peas
  • 455 gror 1 pound ham hocks
  • 1 onion, chopped
  • 2 gr or ½ teaspoon crushed red pepper flakes
  • salt and freshly ground black pepper to taste
  • 950 ml or 4 cups water
  • 280 gr or 1½ cups long-grain white rice
  • 115 gr or 1 cup shredded smoked Cheddar cheese

ham-hocksTO MAKE:

  1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper.
  2. Cover with water and bring to a boil.
  3. Reduce heat to medium-low and cook for 1½ hours.
  4. Remove ham hock and cut meat into pieces.
  5. Return meat to pot.
  6. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes.
  7. Season to taste with salt and freshly ground black pepper.
  8. Sprinkle shredded cheese over top, if desired.
  9. Serve

Note 1: You can also use precooked diced ham.

Note 2: Can’t find any smoked cheddar cheese, use regular sharp cheddar which works just fine.

Note 3: Serve it with cornbread so it becomes a whole meal.


Amount Per Serving Main recipe.
Calories: 475
Total Fat: 9.3g
Cholesterol: 61mg
Sodium: 619mg
Total Carbohydrates: 64.1g
Dietary Fiber: 5.4g
Protein: 33.6g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20151015-AC-13-Hoppin-John