Recipe by Timothy Hontzas of Johnny's Restaurant in Homewood, Alabama
1 large ham hock
2 ears fresh corn
1 cup diced Vidalia onion
2 tablespoons olive oil, plus more to taste
1 cup fresh field peas (such as Purple Hull, Lady, Crowder) or butterbeans
8-10 sprigs fresh thyme, tied in a bundle
2 fresh bay leaves
3 black cherry tomatoes (or another small heirloom variety), diced
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1/8 cup crumbled feta cheese
2 teaspoons ground sumac
Boil ham hock in about a gallon of water for 1 hour, or until tender. Remove ham hock, shred, and chill. Reserve stock in refrigerator.
Shuck corn, removing silk, then cut kernels from cob. In a skillet over medium heat, sauté kernels and onion in olive oil for 5 minutes. Let cool.
To pot of cold stock, add peas, thyme, and bay leaves and bring stock to a simmer. Cook for 30 to 45 minutes, until peas are tender. Let cool.
Remove herbs and strain peas, reserving stock. Combine peas with corn, shredded ham, and remaining ingredients except feta and sumac. Add ½ cup of stock and toss well. Season with salt and freshly ground black pepper, and top with feta, sumac, and a drizzle of olive oil. Serve chilled or at room temperature.