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Ham Hock and Cornmeal Mush

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PREP TIME
20 min
COOKING TIME
180 min
TOTAL TIME
200 min
SERVINGS
4 servings
Dinner Southern
Ham Hock and Cornmeal Mush
Ingredients
  • 2 smoked ham hocks
  • 8 cups water (1.9 liters)
  • 1 onion, chopped
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 1 cup cornmeal (150 grams)
  • 4 cups chicken broth (0.95 liters)
  • 1 teaspoon salt
  • 2 tablespoons butter (28 grams)
Instructions
1
In a large pot, combine the ham hocks, water, chopped onion, bay leaves, and black peppercorns.
2
Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 2 hours until the meat is tender and easily pulls away from the bone.
3
Remove the ham hocks from the pot, let cool slightly, then remove the meat from the bones and set aside. Discard the bones and strain the broth.
4
In a separate pot, bring the chicken broth to a boil.
5
Gradually whisk in the cornmeal, reducing the heat to low. Stir continuously for about 15 to 20 minutes until thickened.
6
Stir in the salt and butter, mixing until well combined.
7
Serve the cornmeal mush topped with the shredded ham hock meat.