Getting ready for some New Year’s eve cooking. I want a hearty black eyed peas casserole, which I’ll be throwing into the crockpot tonight with a couple smoked ham hocks (a first try for me). I want the casserole to be fairly meaty, for which I got some smoked ham to throw in dices. I plan to get the meat from the hocks after and mix that in as well.
I intend to cook the dish overnight and keep it warm to serve in the early evening. Would throwing the diced ham into the mix from the beginning ruin that component’s texture, or can it benefit the casserole as a whole? Would I be better off cooking the BEPs with the hocks and adding the diced ham in the morning to sit with the casserole on warm for 10 hours?
Many thanks for the pointers!