Virginia Ham: New Years Good Luck Soup Recipe

Ham can be enjoyed year-round, especially in Virginia, where it is considered a regional specialty. As a pork product, ham can be enjoyed as part...

Find it in season

Ham can be enjoyed year-round, especially in Virginia, where it is considered a regional specialty.

Nutritional notes

“As a pork product, ham can be enjoyed as part of a balanced, healthy diet,” says Rosemary Hutcherson, a volunteer with the clinical nutrition department at Sentara Williamsburg Regional Medical Center. “It’s a very good source of protein, thiamin, niacin, phosphorus, copper and selenium, as well as a good source of riboflavin, vitamin B6, potassium and zinc. It is important to note the high sodium and cholesterol content of ham, but portion control is key to safely managing these dietary intakes.”

How to choose

“When purchasing a ham, look for lean or extra lean on the label in order to keep the fat content below 10 grams and the saturated fat amount less than 4.5 grams,” says Hutcherson. “Fresh or uncured ham has a lower sodium content than cured ham.”

How to prepare

Ham can be processed, packaged and labeled in different ways, and can come canned, spiral-cut as well as bone-in, boneless, cured, smoked or fresh. It is essential to cook, bake or roast ham thoroughly before eating.

Did you know?

Ham enthusiasts tend to look for ham made from the left leg of the pig, knowing it is likely to be more tender. A pig scratches itself with its right leg, which uses the muscles more often, thus making the meat tougher.

Try this recipe for yourself! 

Good Luck Soup
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Cook Time
1 hr 20 min
Cook Time
1 hr 20 min
Ingredients
  1. 2 cups Smithfield Spiral Ham or 2 (10 oz.) packages Smithfield Country Ham and End Slices, roughly chopped
  2. 1 lb. black eyed peas, rinsed and soaked over night
  3. 1 Tbsp. olive oil
  4. 2 medium yellow onions, chopped
  5. 2 cloves garlic
  6. 1 Tbsp. ham base
  7. 5 dashes hot sauce
  8. 1 1/2 tsp. dried thyme
  9. 1 tsp. dried oregano
  10. 64 oz. vegetable or chicken stock
  11. 1 c. water
  12. 1/2 lb. collards, cut into thin ribbons
  13. Black pepper to taste
Instructions
  1. In a large pot, add olive oil. Stir in onions, garlic, ham base, hot sauce, thyme and oregano.
  2. Saute until onions are translucent.
  3. Add drained black eyed peas, stock, water and chopped ham.
  4. Simmer until peas are tender, approximately 40-50 minutes.
  5. Add collards and simmer an additional 20-30 minutes.
  6. Add pepper to taste.
  7. Serve hot.
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Brandy Centolanza: Brandy Centolanza is a freelance writer who has contributed regularly to The Health Journal since 2005. She covers health, travel, parenting, education and community issues for several publications in Hampton Roads and Richmond. Brandy lives in James City County with her husband, two children and two cats.