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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.
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