Originally Posted by
Quilty-Louise
When I lived in NC my grandma used to make black-eyed peas,
collard green (or she preferred polk salad and that stuff STINKS),
hog jaw (cooked and tasted just like bacon) and something else
but I can't remember what the forth item was that was cooked.
We use ham hocks in the black-eyed peas to season it but here lately (around here anyway) there isn't much meat on the hocks so I use my ham bone from Christmas with plenty of ham on that bone still!