Ham Hoppin John
Savor the comforting flavors of the South with this hearty Ham Hoppin’ John recipe—a one-pot wonder packed with rich, smoky goodness. Featuring tender black-eyed peas, fluffy long-grain rice, and savory diced ham, this dish is elevated with aromatic vegetables like onion, celery, and bell pepper, perfectly seasoned with smoked paprika, thyme, and a hint of optional cayenne for a subtle kick. Simmered in flavorful chicken broth, it’s the ultimate soul-warming meal that’s ideal for weeknight dinners or special occasions like New Year's Day, when tradition holds this dish as a symbol of luck and prosperity. Garnished with fresh green onions and served with a splash of hot sauce, this Southern classic is as delicious as it is satisfying—perfect for feeding a crowd with minimal effort!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 pieces celery stalks, diced
- 3 cloves garlic cloves, minced
- 1.5 cups ham, diced
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper (optional)
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 2 15-ounce cans black-eyed peas, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup long-grain white rice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 stalks green onions, sliced
- to taste hot sauce (optional)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and allow it to heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened and translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the diced ham to the pot and cook for 3-4 minutes, stirring occasionally, until the ham begins to brown slightly.
Sprinkle in the smoked paprika, cayenne pepper (if using), dried thyme, and bay leaf. Stir to evenly coat the ham and vegetables with the spices.
Add the drained and rinsed black-eyed peas to the pot, along with the chicken broth. Stir well to combine all the ingredients.
Increase the heat to high and bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 10 minutes to allow the flavors to meld.
Stir in the rice, salt, and black pepper. Cover the pot with a tight-fitting lid and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to steam.
Fluff the rice gently with a fork, discard the bay leaf, and adjust seasonings with additional salt or pepper if needed.
Garnish with sliced green onions and serve hot with a dash of hot sauce, if desired.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 188 mg | 62% | |
| Sodium | 9388 mg | 408% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 49.7 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 4338 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
