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  • 2 cups leftover Smitfield Spiral Ham or 2 (10 oz.) packages Smithfield Country Ham and End Slices, roughly chopped
  • 1 lb. Black Eyed Peas, rinsed and soaked over night
  • 1 tablespoon olive oil
  • 2 medium yellow onions, chopped
  • 2 cloves garlic
  • 1 tablespoon ham base
  • 5 dashes hot sauce
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 64 oz. Vegetable stock (can substitute chicken stock)
  • 1 cup water
  • 1/2 lb. collards,cut into thin ribbons
  • pepper to taste
  • salt to taste


In a large stock pot add olive oil. Stir in onions, garlic, ham base, hot sauce, thyme and oregano. Saute until onions are translucent. Add drained black eyed peas, vegetable stock, water and chopped ham. Simmer until peas are tender. Approximately 40-50 minutes. Add collards and simmer an additional 20 to 30 minutes. Pepper to taste. Serve hot. Source: