Pot Likkers Recipe: Southern Broth Rich With Greens and Ham

This Southern tradition transforms humble ingredients into a rich, flavorful broth that’s as nourishing as it is comforting. Slow-simmered with collard greens and smoked ham, it captures the essence of home cooking.

The liquid left behind after cooking greens becomes a savory base for soups, grains, or sipping straight from the pot. It’s a simple yet profound way to honor every part of the meal.

Ingredients for Pot Likker

Humble ingredients simmered slowly create this rich, soul-warming Southern classic with deep savory notes.

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The ham hocks are non-negotiable for authentic flavor. Look for meaty, well-smoked hocks at your butcher or Whole Foods market—they’ll lend the broth its signature richness. Collard greens should be vibrant and fresh (avoid wilted or yellowed bunches). If you can’t find hocks, smoked neck bones or a ham bone from a holiday spiral ham work in a pinch.

No ham hocks? Smoked turkey wings or legs give a similar depth, though the flavor profile shifts slightly. For a vegetarian version, liquid smoke plus mushrooms mimic the smokiness, but the result won’t be traditional. Apple cider vinegar can be swapped for white vinegar, but the former’s mild fruitiness complements the greens better. Dried thyme or oregano can join the bay leaves for extra complexity.

Pot likker keeps beautifully—3-4 days in the fridge, 3 months frozen. The flavor intensifies overnight, so make it a day ahead if possible. Strain and store the liquid separately from the greens (they’ll turn bitter if left too long).

Step-by-Step Instructions for Pot Likkers

Master the technique behind this Southern classic for a rich, flavorful broth every time.

Step 1: Simmer the Smoked Ham Hocks

Place the 1 lb Smoked Ham Hocks in a large stockpot. Add the 8 cups Water and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and skim off any foam that rises to the surface during the first 5 minutes.

Add the 2 pieces Bay Leaves, 1 whole Yellow Onion, and 4 cloves Garlic Cloves to the pot. Partially cover and simmer for 1.5 to 2 hours until the ham hocks are tender and the meat easily pulls away from the bone. This slow extraction builds the deep, smoky base for your pot likkers.

Step 2: Prepare and Add the Collard Greens

While the ham hocks simmer, thoroughly wash the 2 lb Collard Greens and remove any tough stems. Stack the leaves, roll them tightly, and slice into 1-inch wide ribbons. This traditional chiffonade cut ensures even cooking and a consistent texture in the final dish.

Once the ham hocks are tender, add the prepared collard greens to the pot along with the 0.5 tsp Dried Red Pepper Flakes, 1 tsp Kosher Salt, and 0.5 tsp Black Peppercorns. Stir well to submerge the greens. Bring back to a gentle simmer and cook for 45 to 60 minutes until the greens are tender but still vibrant.

Step 3: Incorporate the Finishing Touches

Stir in the 2 tbsp Apple Cider Vinegar and 0.5 tsp Smoked Paprika. The vinegar brightens the rich broth and balances the smokiness of the ham, while the paprika adds a subtle depth of flavor. Simmer for an additional 10 minutes to allow the flavors to meld completely.

Taste and adjust seasoning if needed, keeping in mind that the ham hocks contribute significant saltiness. The pot likkers should be deeply flavorful, with a balance of smoky, savory, and slightly tangy notes. The collard greens should be tender but not mushy, and the broth should have a rich, golden hue.

Step 4: Remove Ham Hocks and Serve

Using tongs, carefully remove the ham hocks from the pot and transfer to a cutting board. Once cool enough to handle, remove the meat from the bones, chop coarsely, and return it to the pot. Discard the bones and bay leaves.

Ladle the pot likkers into bowls, ensuring each serving includes plenty of the tender collard greens and ham. Serve hot with cornbread or hot sauce on the side for an authentic Southern experience. The broth should be rich and flavorful, with the greens and ham providing hearty texture in every spoonful.

Serving Suggestions for This Dish

Classic Southern Pairing

I always serve pot likkers with hot buttermilk cornbread for soaking up every last drop. The sweetness of the cornbread contrasts beautifully with the savory broth. Try Martha White mix for foolproof results. 💛

Grain Bowls

Pour this rich broth over 1 cup cooked white rice or stone-ground grits for a hearty meal. The grains absorb the smoky flavor while adding satisfying texture. I prefer Anson Mills grits for authentic Southern taste.

Soups and Stews

Use pot likkers as a base for black-eyed pea soup or Hoppin’ John. The existing flavor means you only need to add 1 can beans and simmer for 20 minutes. It’s my go-to New Year’s Day tradition.

Breakfast Twist

Sauté 2 eggs in a bit of the broth for incredible depth. Or drizzle over shredded hash browns while cooking. The vinegar in the likkers adds a subtle tang that wakes up morning dishes.

Vegetable Boost

Add ½ cup chopped okra or 1 diced tomato to the pot likkers and simmer for 10 minutes. This stretches the meal while keeping the Southern soul intact. I love the extra texture.

Drink Pairing

Serve with sweet iced tea or a cold pale lager. The tea’s sweetness balances the smoky-savory notes, while beer cuts through the richness. Both are staples at my family gatherings. ✨

Frequently Asked Questions