Ham Hocks With Cornmeal Dumplings


  • 2 pounds ham hocks
  • 3 green onions, chopped
  • ¼ teaspoon pepper
  • ½ cup all-purpose flour
  • 1 egg, beaten
  • 1 cup cornmeal
  • ¾ teaspoon salt

Combine ham hocks and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 1 hour. Combine next 5 ingredients; mix well. Stir in 1 cup boiling ham hock broth. Add egg; mix well. Shape into 1 1/2-inch dumplings. Drop dumplings into boiling ham broth; cover and cook ...

View full recipe at My Recipes


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