Slow Cooker Black-Eyed Peas with Ham Hock

Begin by submerging black-eyed peas in a large container filled with sufficient cool water, allowing them to be partially submerged. Allow the peas to soak for an extended period of time, typically ranging from 8 hours up to overnight.

Next, place ham hocks into a large stockpot and cover them with 6 cups of water. Bring the mixture to a rolling boil, then gradually decrease the heat to a low simmer, covering the pot with a lid. Continue to cook until the meat from the ham hocks is easily detached, taking approximately 90 minutes.

Remove the cooked ham hocks from the stockpot and set them aside for future use. Refrigerate the remaining ham stock, allowing it to chill for 8 hours up to overnight.

Drain and rinse the black-eyed peas thoroughly, then transfer them to a slow cooker. Place one of the cooked ham hocks in the container with the peas, and add sliced onion, minced garlic, red pepper flakes, and granulated sugar.

Skim any excess fat that has risen to the surface of the ham stock, and discard it. Pour the chilled ham stock into the slow cooker with the peas. Add enough water to cover the peas, ensuring they are at least 1 1/2 inches submerged in liquid.

Cook the mixture on Low for an extended period of time, typically 14 hours. Once cooked, season with salt to taste.