woodguru wrote:
When I see nice looking ham hocks I grab a few, and a bag or two of black eyed peas, soak those black eyed beauties overnight. I like the ham hocks cooked longer than the peas, those have to be cooked just right, so I cook the ham until it's falling off the bone, then the peas go in after de boning the hocks...
...and cornbread of course, I'll make three batches of cornbread having fresh cornbread because I'll be eating that for a few nights, and lunches.