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Submitted by: Staci Meyers from Cocoa, FL
Originally shared on the web 03/18/2011

2 smoked ham hocks
6 c. water, divided
3 to 4 cubes ham bouillon
2 T. sugar
2 T. vinegar brine from a jar of sliced jalapeño peppers
seasoned salt and pepper
to taste
1 bunch collard greens,
trimmed and sliced into
1/2-inch strips
cooked rice

Combine ham hocks and 2 cups water in a stockpot; bring to a boil. Reduce heat and simmer for 15 to 30 minutes. Stir in remaining water and other ingredients except greens and rice. Transfer ham hocks and greens to a slow cooker; pour hot broth over top. Cover and cook on low setting for 8 hours or overnight, until greens are tender but not mushy, adding more water as necessary to keep pot at least half full of liquid. Remove ham hocks; dice meat and return to slow cooker. For best flavor, cool and refrigerate, reheating next day at serving time. Serve over cooked rice. Makes 6 to 8 servings.