Southern Ham Succotash
This easy southern recipe is a hearty version of the original recipe. Southern Ham Succotash is a recipe that includes lima beans, ham, okra and a variety of vegetables. The colorful dish makes enough to feed a crowd, so this southern cooking recipe is great to serve at a potluck or church social. The mix of vegetables like green pepper, corn, peas, tomato and more makes this dish interesting and full of flavor.
Cooking Time1 hr
Cooking MethodOven, Casserole
Ingredients
- 1 1/2 pound smoked ham hocks
- 4 cup water
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (10-ounce) package frozen lima beans, thawed
- 1 (10-ounce) package crowder peas, thawed or 15-1/2-ounce can black-eyed peas, drained
- 1 (10-ounce) package frozen corn, thawed
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1/3 cup ketchup
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon dried basil
- 1 teaspoon rubbed sage
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 cup sliced fresh or frozen okra
Instructions
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In a Dutch oven or large saucepan, simmer ham hock in water for 1 1/2 hours or until tender.
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Cool; remove meat from the bone and return to pan. Discard bone and broth or save for another use.
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Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes.
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Add okra; simmer, uncovered, 15 minutes longer. Discard bay leaf before serving.