15 ham hock recipes

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

White Michigan bean soup is a three-ingredient classic: white navy-style beans simmered slowly with a smoked ham hock, then partly mashed to thicken. Old-school, no-fuss comfort.

Texas caviar made from dried black beans slow-simmered with a smoky ham hock, then tossed with sauteed peppers, onions, and fresh tomatoes. A Lone Star classic side dish.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Smoky, spicy black bean pesto made with ham hock, jalapeños, garlic, and cilantro stems. A thick, spreadable paste for tacos, chips, or as a bold side dish. Makes 3 cups.

Traditional Cherokee succotash with lima beans, fresh-cut corn, and smoky ham hocks simmered low and slow with bacon drippings. A hearty, soul-warming side dish.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Unadulterated black bean soup with dried beans, ham hocks, red and yellow onion, pureed silky smooth and finished with dry sherry. A purist's approach with no spices masking the beans.

A tasty beans dish made with dried pinto beans, black beans and lima beans.

A delicious cabbage soup made with chicken broth, ham hock and wine vinegar.

Bajan black bean soup from Barbados: dried black beans simmered with a ham hock, fragrant with allspice and lemon, finished with cream and an optional splash of dark rum. Caribbean comfort in a bowl.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.