Hoppin' John 'n' Ham
|Dried black eyed peas||1 Pound|
|Smoked ham||4 1⁄2 Pound (From Shank End)|
|Onion||1 Medium, diced to make 1/2 cup|
|Water||3 Cup (48 tbs)|
|White rice||2 Cup (32 tbs) (Uncooked)|
|Green onions||1 Bunch (100 gm), trimmed and sliced|
1 Soak the peas overnight in water to cover generously (about 6 cups); drain.
2 In a 6-quart pressure cooker,combine peas,ham,onion,salt and pepper. Add 3 cups water,making sure that all the peas are covered.
3 Secure the cover and cook at 15 pounds pressure for 35 minutes. Remove cooker from the heat and allow pressure to drop of its own accord (about 10 to 15 minutes).
4 Meanwhile, cook the rice.
5 When the pressure has dropped, remove the cover. Place ham on a carving board and remove the skin and fat. Cut into thick slices.
6 Add cooked rice to the peas, tossing to mix well.Spoon onto a heated deep platter and top with ham slices.
7 Sprinkle onions over the top and serve.