With a fridge full of country ham scraps from the legendary Benton’s Country Hams out of Madisonville, Tennessee I had to think fast for a dish in which to implement them or they would be consigned to the freezer.

A freezer already filled with dozens of packets of meats from the four corners of USA. I decided to make a ham broth and use that as a base for a big kettle of Hoppin John, one of my favorite stews on earth.

Since we were having a day with temps in the 80s I wrestled the pressure cooker out of the cupboard, set up the mise en place and got ready to cook.

As we all know Hoppin John is a dish that fills a household with both good smells and good luck. Feel like you need to amp up the luckiness factor in your life? Then here’s this recipe

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