Zipper peas are a Southern field pea that most people outside the region have never heard of. They get their name from the easy-to-open pod, a zipper down the seam. The flavor is milder than black-eyed peas, creamier than crowder peas, and they hold their shape after a long simmer without turning to mush.
A smoked ham hock goes into the pot and stays there for the whole hour. The fat renders into the broth, the meat falls off the bone, and the peas soak up everything smoky and rich. Served over rice with a pat of butter, this is a bowl you eat slowly. It is also the kind of cooking that rewards patience. Nothing in this pot can be rushed.
How to Make Southern Zipper Peas
Build the Base First
The onion, celery, and carrot need a full 10 minutes in the oil before anything else goes in. The onion should be translucent, not browned. This soffritto gives the broth body. Minced garlic goes in at the end of the sauté, just 30 seconds so it does not burn. 
Low Simmer, Not a Boil
After bringing everything to a boil, reduce to medium heat. A hard boil breaks the peas apart and clouds the broth. Keep it at a gentle simmer, stirring occasionally, for about an hour. Skim off any foam that rises to the surface.
Southern Zipper Peas with Ham
- Total Time: 85 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy Southern peas simmered with ham hock, served over rice.
A comforting, flavorful side dish perfect for any occasion.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 rib celery, chopped
- 1 carrot, peeled and chopped
- 2 cloves minced garlic
- 2 cups (473 ml) fresh washed Southern peas
- 2.5 cups (591 ml) low-sodium Chicken Stock
- 1 small smoked ham hock
- Kosher salt and freshly ground pepper
- 2 cups (473 ml) cooked rice, salted to taste
- 4 pats unsalted butter
Instructions
- Heat oil in a 4-quart saucepan over medium-high heat.
- Add onions, celery, and carrot; cook, stirring occasionally, until soft and the onion is translucent, about 10 minutes.
- Add peas, stock, and ham hock. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until tender and creamy, about 1 hour. Skim off any foam that accumulates.
- Remove ham hock, slice the meat from the bone, chop it, and return the meat to the pan.
- Season peas with salt and pepper to taste.
- Serve over rice and top with a pat of butter.
Notes
- For richer flavor, use a ham bone instead of a ham hock.
- If fresh Southern peas are unavailable, substitute frozen peas (reduce cooking time accordingly).
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 10
- Cholesterol: 40
Frequently Asked Questions
Where can I find zipper peas?
Frozen zipper peas are available at most Southern grocery stores and online. Fresh ones appear at farmers markets in late summer. If you cannot find them, fresh or frozen lady peas or pink-eyed peas are the closest substitute.
Can I use a ham bone instead of a ham hock?
Yes. A leftover ham bone with some meat still attached works well. The result is slightly less smoky than a hock, but the flavor is still rich. Add it at the beginning the same way.
Can I make these in a slow cooker?
Yes. Sauté the vegetables on the stove first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4. The peas will be softer than stovetop but the flavor develops nicely.
