Instructions

1. Soak dried beans overnight if you are using them in your recipe. Lentils and split peas do not require soaking. Peel and dice garlic, onions and other vegetables, if using.

2. Put the ham hocks in a saucepan, cover them with water, bring them to a boil and then simmer them for 1 minute to remove any lurking impurities. Remove them from the heat, drain off the cooking water and rinse the hocks under running cold water for a minute or so.

3. Drain any liquid beans or hominy to be used. Pick over and sort dried lentils or split peas, discarding any small stones or shriveled bits that may have found their way into the product.

4. Put the hocks into a large pot. Add the beans, hominy, lentils or split peas; the water or stock you prefer; and vegetables. Add seasonings at this point. Possible seasonings include red pepper flakes, thyme and bay leaves. If you are cooking the ham hocks with dried beans, add tomatoes, salt or vinegar after the beans have softened.

5. Bring the hocks and other ingredients to a boil, reduce the heat and simmer until the meat is tender and nearly falling off the bones. This can take from 45 minutes to 3 hours. Take the hocks from the pot, remove the meat from the bone and return it to the pot with the other ingredients. Add tomatoes, vinegar or salt at this stage. Simmer an additional 15 minutes and serve.