Smoked Ham Hocks with Lima Beans

65 min · Serves 8

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

What goes in

• ½medium onion
• 2garlic
• 2smoked ham hocks
• 8 cupswater
• 1 lbfrozen lima beans
• 2½ mlground black pepper

How to cook it

1. Finely dice the onion and mince the garlic cloves.
2. Place the ham hocks and water in a large stockpot over high heat and bring to a rolling boil.
3. Turn down the heat to maintain a simmer, then stir in the prepared onion and garlic.
4. Put on the lid and simmer for 30 to 40 minutes, until the meat is tender and reaches a minimum internal temperature of 145 °F.
5. Lift the ham hocks out of the broth onto a clean cutting board and set them aside to cool.
6. Toss the frozen lima beans into the pot and simmer according to the package directions.
7. Once cool enough to handle, strip the meat from the hock bones, discard any excess fat, and shred the meat.
8. Stir the shredded ham back into the pot, season with the ground black pepper, and add salt to taste if needed.

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