Country Succotash with Ham Hock, Limas and Corn
Why I Gave Country Succotash a Second Chance
I used to hate succotash. Growing up, it usually came from a can, leaving it mushy, metallic, and completely bland. For years, I assumed succotash just wasn't for me.
Then I tried a traditional, scratch-made Country Succotash, and everything changed. By slow-simmering a smoked ham hock with tender lima beans and sweet corn, I unlocked a deeply savory, smoky depth that turns this humble vegetable dish into pure comfort food.
Why This Country Succotash Works
This recipe builds flavor from the ground up instead of trying to fix it at the end. The smoked ham hock slowly seasons the broth, giving everything a deep, country-style richness. The lima beans soak up that flavor as they cook, while the corn adds natural sweetness that balances the smokiness.
Sautéed onion, bell pepper, and garlic bring a soft savory layer, and a small amount of tomato added at the end keeps the dish from feeling too heavy. A little butter ties everything together into a smooth, comforting finish.
Country Succotash Ingredient Notes & Recipe Tips
Ham Hock
I use one smoked ham hock for this recipe. It builds a rich, smoky base for the broth and seasons the entire pot. If you want to turn this into more of a full meal, you can add an extra ham hock or two for more meat and deeper flavor.
Lima Beans
This comes down to preference. I love baby limas, but butter beans or any style of lima beans will work. Frozen is what I usually use because it’s simple and still very flavorful. If you use dried beans, just follow the package instructions first, then cook them with the ham hock so they absorb that smoky broth.
Corn
Fresh corn is always great when it’s in season, but frozen corn works just as well. It’s picked at peak ripeness and still brings that natural sweetness to the dish.
Onion, Bell Pepper & Garlic
I sauté the onion and bell pepper together and add them toward the end so they keep a little texture and sweetness. I also add one to two fresh garlic cloves into the skillet with the onion and bell pepper so the garlic can mellow and blend into the vegetables without overpowering the dish.
Garlic & Onion Powder (in the broth)
A small amount goes directly into the broth to deepen the flavor and round everything out without taking over.
Tomatoes
This depends on how tomato-forward you want your succotash. I usually stick with one or two fresh Roma tomatoes added at the end for brightness. If you want a more tomato-rich, slightly smokier broth, you can use a small can of diced tomatoes instead.
How to Make Country Succotash Step by Step
1. Build Your Base (Don’t Rush This)
Add the smoked ham hock to a large pot and cover it completely with water or a light broth. Stir in the garlic powder and onion powder at this stage. Bring the liquid to a simmer and cook for about 60 minutes, or until the meat is tender and almost falling apart. This step builds your entire flavor foundation, transforming the liquid into a smoky, rich broth full of depth.
2. Cook the Limas
Add your lima beans directly into the pot with the tender simmering ham hock. Note: If you are using dried beans instead of frozen or fresh, add them at the very beginning of step one with the ham hock. Cook until the beans are perfectly tender and have fully absorbed the smoky richness of the broth.
3. Build Your Flavor Pan
While the pot is simmering, melt your butter in a separate skillet over medium heat. Add the chopped sweet onion and bell pepper, cooking until they are softened and sweet. Toss in the garlic cloves during the last minute, letting them cook just until fragrant so they mellow beautifully into the vegetables without burning.
4. Add the Corn
Stir your corn directly into the main pot with the beans. Let it cook for 5 to 7 minutes so the kernels can plump up and soak up that incredible ham hock broth.
5. Bring It Together
Transfer the sautéed onion, bell pepper, and garlic mixture straight from your skillet into the main pot. Stir everything together gently to combine the fresh flavors with the simmered broth.
6. Finish the Succotash
Carefully remove the ham hock from the pot, pull the tender meat off the bone, and return the meat pieces to the succotash. Add your diced fresh tomatoes last, cooking for just 2 to 3 minutes so they stay bright and structured. Season with black pepper and a small pinch of sugar to balance the acidity of the tomatoes. Stir in a little extra butter for a velvety finish.
🤠 Hold the Salt Shaker! Always taste your broth before adding a single grain of extra salt. That smoked ham hock does most of the work usually seasons the whole pot perfectly all by itself.
✨ Optional Country Finish
For an even richer, traditional finish, stir in a small splash of heavy cream at the very end. You can also mash a few beans as well. Turn off the heat, cover the pot, and let it rest for 5 to 10 minutes before serving to let all those incredible flavors marry together nicely.
What to serve with succotash: In my kitchen, I never serve a skillet of country succotash without a slice of crusty, golden cornbread to soak up that rich ham hock broth! Try my classic Southern Cornbread Recipe for the perfect skillet side dish.
Country Succotash with Ham Hock
Ingredients
- 1 smoked ham hock
- 2 cups lima beans fresh or frozen
- 2 cups corn
- ¼ cup sweet onion chopped
- ½ cup bell pepper (any color) chopped
- 2 to 3 tablespoons butter
- 1 to 2 cloves garlic minced
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 to 2 fresh tomatoes diced
- Black pepper/Salt to taste
- Small pinch sugar optional
- Splash of cream optional
Instructions
- Place the smoked ham hock into a large pot and cover with water or light broth. Stir in the garlic and onion powder. .Bring to a gentle simmer and cook for about 60 minutes or until tender to build flavor.
- Add the lima beans to the pot with the ham hock broth. Continue cooking until the beans are tender.
- Stir the corn into the lima bean pot and cook for 5 to 7 minutes.
- In a skillet, melt the butter over medium heat. Add the chopped onion and bell pepper and cook until softened and lightly sweetened. Stir in the garlic and onion powder during the last minute of cooking.
- Add the sautéed onion and pepper mixture into the pot and stir well to combine.
- Remove the ham hock from the pot. Pull off some of the meat and return it to the pot. Stir in the diced tomatoes and cook for 2 to 3 minutes.
- Season with black pepper and a small pinch of sugar if desired. Add extra butter for richness if needed.
- Optional Southern finish
- For an extra creamy Southern-style finish, stir in a small splash of cream. Cover and let the succotash rest for 5 to 10 minutes before serving.
Notes
- Frozen lima beans work perfectly in this recipe.
Taste before adding salt since the smoked ham hock can already be salty.
This dish thickens slightly as it sits.
Great served alongside cornbread, pork chops, fried chicken, or barbecue.
The History and Endless Variations of Country Succotash
Succotash is a true piece of American culinary history, with roots tracing all the way back to Native American tribes who introduced early settlers to the classic combination of corn and beans. Over time, this humble dish has traveled across the country, picking up regional flairs and family twists along the way. That is the beauty of a great old-fashioned recipe, once you master the basics, it becomes a canvas for whatever is fresh in your kitchen.
If you love this smoked ham hock base, you can absolutely play around with the ingredients to suit your family's taste or clear out your pantry. Here are a few traditional ways to mix things up:
Swap the Beans
While baby limas or plump butter beans are the classic choice for a Country dish, they aren't your only option. You can easily swap them out for light kidney beans, creamy cannellini beans, or even hearty red beans depending on what you have on hand. (And if you bought an extra bag of frozen limas for this recipe, make sure to save them for my comforting, old-fashioned Lima Beans and Dumplings!)
Add Fresh Southern Okra
For a deeply traditional Southern variation, try adding sliced fresh okra into the mix. Toss it into the pot along with the corn so it has time to get tender and thicken the rich, smoky broth just a bit.
Adjust the Ratios
Make it your own: Some days you might want a sweeter dish with extra corn, and other days you might crave a more savory, tomato-forward vegetable stew. Feel free to use more limas than corn, or lean heavily on the diced fresh tomatoes to see what balance you like best.
🌱 Make It a Meatless Succotash
If you do not have a ham hock on hand or want to make a meatless version of this dish, you can still get that deep, signature country flavor. Simply swap the water out for a rich chicken broth or a savory vegetable broth. To replicate that classic campfire smokiness, stir in a pinch of smoked salt, some cracked black pepper, or a dash of high-quality smoked paprika right into your cooking liquid.
Got Questions? Dana’s Kitchen Answers
How long can I keep leftovers in the fridge?
Your leftover country succotash will keep beautifully in an airtight container in the refrigerator for about 3 to 4 days. In fact, like many good Southern stews, the flavors often marry and taste even better the next day! Just make sure it cools completely before you lid it up.
Can I freeze country succotash?
Yes, you absolutely can! Pack the cooled succotash into freezer-safe bags or containers, leaving about a half-inch of space for expansion, and freeze for up to 3 months. When you are ready to enjoy it, thaw it in the fridge overnight and gently reheat it on the stove. If the beans soaked up too much liquid, just add a tiny splash of broth or water to loosen it back up.
What other types of smoked meat can I use instead of a ham hock?
If you don't have a ham hock, you can get that incredible depth of flavor by using alternative smoked or salted meats. Smoked turkey wings or drums, rich smoked pork jowls, thick-cut bacon, or even salt pork all work beautifully to build that classic savory broth base.
No More Boring Side Dishes!
No more boring, one-note side dishes! This is a perfect post of country goodness. Lol, you can definitely make it a one-pot meal by sautéing the veggies first, then removing them for the next step. And if you love one-pot meals like I do—hey, it's simple cooking for me!
If you want to keep things easy this week, try these dishes next: my classic Southern-style green beans recipe, or get a quick dinner on the table in no time with loads of flavor using my Italian sausage pasta skillet.
Hey good people, if you tried this Country Succotash, leave a comment below and let me know what you think!
If you added your own twist, let’s talk about it—I love seeing how you make it your own, and your feedback helps others find this country goodness too.
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