The humble ham hock is a Southern tradition.
We use it for seasoning all types of peas and beans, and it just might make its way into a stew as well, but that is about it.
The Germans out do our petite ham hocks with massive, often smoked hocks that could easily feed three people.
How do I come about this information? I frequent the only German restaurant for many miles around and it is often on their menu, Cannella is in Bay St. Louis.
Never miss a local story.
Try their schweinshaxe. You will find it delicious, and you will be bringing several pounds home as leftovers.
Here's what to do with those leftovers
2 cups cooked black eyed peas
1 chopped red onion
1 chopped bell pepper
2/3 cup sliced celery
2-3 cloves chopped garlic
2 cups chicken stock
Sauté the vegetables in oil for 10 minutes or so, then add the stock, 1/4 cup of the peas and the leftover schweinshaxe. Simmer for 30 minutes, then add the balance of the peas, simmer an additional 5 minutes, then serve with good cornbread or rice.