Eat Arkansas

I used to grow purple hulls in the back yard and I prepared them just as you appear to be doing.

I can't tell if that is a shallow bowl or a plate in the photo, but over rice (in a deep bowl) is the way for me. Can't forget the sides of cornbread and something pickly or peppery, such as green tomato relish or jalapenos.

You can get ham hocks in most any grocery.

My stepmother used to save the hulls and make jelly. That stuff was a childhood favorite. Tasted kinda like grape jelly.

If you don't have smoked ham hocks, you can use smoked bacon (fried just enough to bring out the bacon grease), or bacon grease.
Docs told me a while back no more good stuff, so here is an alternative in a healthier mode.
For a quart of fresh peas, add enough chicken stock to cover. Simmer on the stove until peas are done - somewhere between still crunchy and mushy.
As I refuse to give up hot corn bread, put a hunk of cornbread in the bottom of a bowl, add the peas and pea juice (pot likker), chopped fresh tomatoes, and chopped sweet onions (Spring in the Spring and Vidalias when they come in, or Texas Sweets available pert near year round). Get a BIG spoon, a tiny bit of salt, jalepenos if ya like hotter, and et. YUMMY!!!!

That is one good looking plate. I think I have some peas in the freezer that I need to get cooking to make room for this season's. And hog jowls left from New Years....not exactly how you did it, but I think we'll be OK.

Looks good. But over RICE? We had ours spooned over cornbread, with red onions and tomatoes on the side. And, of course, fried okra to fight over when it was available. Although now as an adult, I like to put my whole okra pods on top of the peas the last 20 minutes or so and then, oh boy, is that good -- we had it Memorial Day with peas from Carpenters.

My precious 80 year old Mama has a unique way of frying okra. First she boils whole pods and has them with dinner. Then, after they have been refrigerated, she sorta smashes them, dips in egg and milk, flour, then fries. The crispy goes all the way through and there are never any left.

Shaka Smoke Lodge in the River Market has great ham bones!