Ham Hocks and Greens

American Cooking: Southern Style, 1971

3 hours — 6 Servings

Ingredients

2	pound	ham hocks
1⁄4	pound	salt pork (Rind removed and cut into 1/2 inch pieces)
1	cup	onions (coarsely chopped)
1		three inch fresh hot red chili (washed, stemmed, seeded and coarsely chopped)
1	teaspoon	sugar
2		bunches collard greens (or turnips or mustard greens – about 12 cups – stripped from their stems and thoroughly washed)

Instructions

Place the ham hocks in a heavy 4 to 6 quart casserole and add enough water to cover the meat by at least 1 inch. Bring to a boil over moderate heat, then lower the heat and simmer uncovered for 2 hours. Check the water from time to time and add more if it evaporates to quickly.

Meanwhile, drop the salt pork pieces into a pot of boiling water and boil for 3 minutes. Drain them immediately and pat them dry with paper towels. Then drop the salt pork into a 10 to 12 inch skillet and fry over moderate heat for 8 to 10 minutes, turning the pieces frequently with a wooden spoon, until they are crisp and brown and have rendered all their fat. Remove the skillet from the heat and set aside.

When the ham hocks have cooked their allotted time, stir in the salt pork and its fat, the onions, chili, sugar and greens. Cover the casserole tightly, reduce the heat to low, and simmer for 45 minutes. Taste for seasoning. With a slotted spoon, transfer the greens to a large heated platter and place the ham hocks on top. Serve with cornbread and a bowl of the “pot likker” from the casserole as a dunking sauce for the bread.