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Cajun Hambone & Collard Greens

In a 6-quart kettle bring to a boil, reduce heat, cover and simmer:
   6 cups water
   1 large ham bone with some meat attached (about 1 1/4 pounds)

Approximately 30 minute later, turn bone over and continue to cook for an additional 30 minutes.

While the bone is simmering, remove and discard stems and center ribs of:
   3 pounds collard greens
   (or half Mustard Green & half Collard Greens)

Cut leaves into 1 inch pieces. Add to the ham bone mixture and simmer until tender (about 45 minutes).

Stir in and continue to cook for an additional 15 minutes:
   1 bunch of turnips diced in 1/2 inch cube
   Accompaniment: pepper vinegar

Season collard and turnip mixture with salt and pepper.

Remove bone. Trim meat and return to the pot.

Serve collards and turnips with pepper vinegar.

Serves 8-10

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