Ham Hocks and Corn Dumplings

This dish was always served with turnip greens in our home. The ham hocks are cooked until tender, then chopped.


  • 3 or 4 ham hocks
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 1 large onion, chopped
  • Pepper to taste
  • Cornmeal


  1. Wash ham hocks. Place in large pot or pressure cooker; cover with water. Cook until tender.
  2. Remove ham hocks from broth and cool.
  3. Remove skin and fat, leaving only the lean ham. Chop ham in small pieces, set aside.
  4. Either use a defatting cup to remove fat from broth or place pot in refrigerator until fat rises to top and hardens, then remove. When ham broth is defatted, place on stove and heat slowly to a boil.
  5. Meanwhile, pour buttermilk into a bowl. Add baking soda, baking powder, eggs, onion and black pepper. Add enough corn meal to make a stiff dough. Make round balls (like hush puppies) and drop in boiling broth, cooking on low for about 25 minutes, stirring at frequent intervals. If mixture gets too thick, stir in a little water at a time. About 10 minutes before done, stir in chopped ham.

From the family recipe collection of Linda Jolly and Lisa Stephens.