- 1 ham hock
- 3 pounds collard greens, leaves torn and stems chopped
- 1 cup ham drippings combined with 1 gallon water
- Kosher salt and freshly ground black pepper
- Serving suggestion: baked Virginia Ham or Danish Ham, drippings reserved
Combine the ham hocks and collard greens in a large pot. Add the water, season with salt and pepper, and bring to a simmer over medium heat. Cook the greens gently until they are very tender, about 1 1/2 hours. Serve the greens accompanied by slices of baked ham.