Hoppin John with ham hock is a Southern pot of black eyed peas, rice, and smoky pork simmered together until every spoonful is tender and savory.
It is a New Year tradition in many homes, but it earns a spot on the table any week of the year. Soak the peas, simmer them with the ham hock, then add rice to finish everything in the same pot.
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Why This Hoppin John with Ham Hock Recipe Works
The ham hock simmers in the broth and gives the whole pot a deep, smoky flavor that seasons every pea and grain of rice.
Rice cooks right in the peas and broth, so it soaks up all that flavor and the dish needs only one pot.
Onion and garlic softened in olive oil build a savory base before the liquid goes in.
Ingredients for Hoppin John with Ham Hock
- For the peas: one cup dried black eyed peas, soaked overnight, one small chopped onion, two cloves garlic, minced, two tablespoons olive oil, one smoked ham hock, and four cups low sodium chicken broth.
- For the rice and finish: one cup long grain white rice, one quarter teaspoon black pepper, a pinch of cayenne if you like heat, and two chopped green onions for serving.
Black eyed peas. Dried peas soaked overnight cook up tender, and two cans, drained and rinsed, work when you are short on time.
Ham hock. It brings smoky pork flavor, and a chunk of smoked sausage or some bacon can stand in when you cannot find one.
Long grain rice. It stays separate and fluffy, soaking up the broth without turning mushy.
Chicken broth. Low sodium broth lets you control the salt, since the ham hock is already salty.
Green onions. Chopped fresh on top, they add a sharp, bright finish to the rich pot.
How to Make Hoppin John with Ham Hock
1. Soak the peas Soak dried peas overnight in plenty of cold water, then drain. If you are short on time, use canned peas instead.
2. Soften the aromatics Heat the olive oil in a deep pot, add the onion and garlic, and cook until soft and golden.
3. Add the pork Add the ham hock and cook briefly to release its flavor.
4. Simmer the peas Pour in the peas and broth, bring to a boil, then reduce to a gentle simmer for thirty to forty minutes, or fifteen if using canned peas.
5. Add the rice Stir in the rice, making sure about two cups of liquid remain, and add a splash of broth or water if needed.
6. Cover and cook Cover the pot and simmer about twenty minutes until the rice is tender.
7. Finish Rest the covered pot five to ten minutes, break up the rice with a fork, season with pepper, and top with green onions.
How to Serve Hoppin John with Ham Hock
Spoon the Hoppin John into bowls with crispy fried cornbread for scooping. Stovetop bacon green beans and creamy buttermilk coleslaw make good sides, and fresh peach lemonade keeps the meal cool and refreshing for a crowd.
How to Store and Reheat Hoppin John with Ham Hock
Cool the pot within two hours, since cooked rice should not sit at room temperature. Refrigerate in a sealed container for up to three days and reheat to 165 degrees F, adding a splash of broth. Leftovers actually taste richer the next day, so make extra if you can. Skip the freezer if you want the rice to stay fluffy.
Tips and Variations for Hoppin John with Ham Hock
Do not rush. A long, slow simmer lets the flavors build, so keep the heat low and let the pot bubble gently.
Check the liquid. Aim for about two cups of liquid when the rice goes in, adding broth if the pot looks dry.
Rest the pot. A short rest with the lid on keeps the rice fluffy and lets the steam finish the job.
Add heat. A pinch of cayenne gives a gentle kick without overpowering the pot.
Swap the pork. Smoked sausage or bacon works if you do not have a ham hock.
Flag the allergens. Check the broth label for celery, soy, or wheat, and note that smoked sausage may contain milk or soy.
Handle rice safely. Cool leftovers fast and reheat them only once to 165 degrees F.
Check trusted guidance. See the University of Maine rice guidance for safe handling of cooked rice.
Frequently Asked Questions About Hoppin John with Ham Hock
Can I make hoppin john with ham hock ahead of time?
Yes. It reheats well and the flavor improves after a night in the refrigerator.
How long does hoppin john with ham hock keep?
It keeps about three days in the refrigerator when cooled quickly.
Can I turn hoppin john with ham hock into a meatless dish?
Yes. Leave out the ham hock, use vegetable broth, and add smoked paprika for depth.
Can I use canned black eyed peas?
Yes. Use two cans, drained and rinsed, and cut the simmer to fifteen minutes.
Why is my rice mushy?
Too much liquid or too much stirring after the rice goes in is the usual cause.
Hoppin John with Ham Hock
Equipment
- Large deep pot with lid
Ingredients
Main Ingredients
- 1 cup dried black eyed peas soaked overnight and drained, or two 15 oz cans drained and rinsed
- 1 small onion chopped
- 2 cloves garlic minced
- 1 smoked ham hock or a chunk of smoked sausage
- 1 cup long grain white rice
- 4 cup low sodium chicken broth
- 2 tbsp olive oil
- ¼ tsp black pepper
- 2 green onions chopped, for serving
- 1 pinch cayenne pepper optional
Instructions
Cooking
- Soak. Soak the peas overnight and drain.
- Saute. Cook the onion and garlic in olive oil until soft, then add the ham hock.
- Simmer. Add peas and broth, boil, then simmer 30 to 40 minutes until tender.
- Add rice. Stir in the rice with about 2 cups of liquid left, cover, and simmer 20 minutes.
- Finish. Rest 5 to 10 minutes, loosen the rice, and top with green onions.
