Ham Hoppin John

Savor the comforting flavors of the South with this hearty Ham Hoppin’ John recipe—a one-pot wonder packed with rich, smoky goodness. Featuring tender black-eyed peas, fluffy long-grain rice, and savory diced ham, this dish is elevated with aromatic vegetables like onion, celery, and bell pepper, perfectly seasoned with smoked paprika, thyme, and a hint of optional cayenne for a subtle kick. Simmered in flavorful chicken broth, it’s the ultimate soul-warming meal that’s ideal for weeknight dinners or special occasions like New Year's Day, when tradition holds this dish as a symbol of luck and prosperity. Garnished with fresh green onions and served with a splash of hot sauce, this Southern classic is as delicious as it is satisfying—perfect for feeding a crowd with minimal effort!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 pieces celery stalks, diced
• 3 cloves garlic cloves, minced
• 1.5 cups ham, diced
• 1 teaspoon smoked paprika
• 0.25 teaspoons cayenne pepper (optional)
• 1 teaspoon dried thyme
• 1 piece bay leaf
• 2 15-ounce cans black-eyed peas, drained and rinsed
• 4 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 stalks green onions, sliced
• 0 to taste hot sauce (optional)

Directions

Step 1

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil and allow it to heat.

Step 2

Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened and translucent.

Step 3

Stir in the minced garlic and cook for 1-2 minutes until fragrant.

Step 4

Add the diced ham to the pot and cook for 3-4 minutes, stirring occasionally, until the ham begins to brown slightly.

Step 5

Sprinkle in the smoked paprika, cayenne pepper (if using), dried thyme, and bay leaf. Stir to evenly coat the ham and vegetables with the spices.

Step 6

Add the drained and rinsed black-eyed peas to the pot, along with the chicken broth. Stir well to combine all the ingredients.

Step 7

Increase the heat to high and bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 10 minutes to allow the flavors to meld.

Step 8

Stir in the rice, salt, and black pepper. Cover the pot with a tight-fitting lid and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 9

Remove the pot from heat and let it sit, covered, for 5 minutes to allow the rice to steam.

Step 10

Fluff the rice gently with a fork, discard the bay leaf, and adjust seasonings with additional salt or pepper if needed.

Step 11

Garnish with sliced green onions and serve hot with a dash of hot sauce, if desired.

Nutrition Facts

Serving size	2833.2 grams (2833.2g)

Amount per serving	% Daily Value*
Calories	2225

Total Fat 56.60g	73%
Saturated Fat 12.40g	62%
Polyunsaturated Fat 2.70g
Cholesterol 188mg	63%
Sodium 9388mg	408%
Total Carbohydrate 274.50g	100%
Dietary Fiber 66.00g	236%
Total Sugars 49.70g
Protein 160.00g	320%

Vitamin D 0IU	0%
Calcium 538mg	41%
Iron 27mg	152%
Potassium 4338mg	92%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.7%

Protein: 28.5%

Carbs: 48.9%