President Carter's Southern Smoked Ham Hock Turnip Greens
Slow-simmered Southern greens infused with smoky ham hock broth. Tender turnip greens are cooked until soft with seasoned ham, then finished with chopped meat stirred back in. A traditional soul food staple requiring minimal ingredients but maximum flavor from long, gentle cooking.
Ingredients
Instructions
- 1
In a large covered pot, boil ham hocks in salted water for 60 minutes until soft.
- 2
Add turnip greens, cover, and simmer until soft.
- 3
Drain the greens and ham hocks.
- 4
Remove bones from ham hocks and chop the meat.
- 5
Stir chopped ham back into the greens.
- 6
Season to taste.
Tips
The broth from the ham hocks seasons the greens; taste before adding additional salt.
Smoked ham hocks release significant fat and salt into the cooking liquid, creating rich, deeply flavored greens.
Good to Know
Refrigerate in airtight container up to 5 days. Reheat gently on stovetop with splash of water.
Prepare fully; flavors develop overnight. Reheat before serving.
As a side dish with cornbread, fried chicken, or other Southern mains.
Common Mistakes
Drain greens before bones soften completely to avoid mushy texture; test ham hock tenderness first.
Oversalt before tasting; the ham hock contributes salt throughout cooking.
Substitutions
similar cooking time and texture