Steps: |
| -In a medium saucepan, cover the ham hocks with the water, add the bay leaf and bring to a boil. |
| -Reduce the heat to low and simmer until the ham hock meat is tender, about 1 hour. |
| -Remove the ham hocks from the saucepan. Skim off any fat from the surface of the stock, and keep the stock warm. |
| -Remove the meat from the ham hocks. Discard the skin, fat, tendons and bones. |
| -Cut the meat into a small dice, about 3/4 cup. |
| -Heat a 2-qt. saute pan to medium-high and add the olive oil. |
| -Add the shallots and cook over medium-low heat until softened, about 5 minutes. |
| -Add the jalapeno, rice and thyme. Stir to coat the rice with olive oil. |
| -Pour in the ham stock and bring to a boil. |
| -Reduce the heat and simmer for 15-20 minutes until the rice is cooked. |
| -Add the peas, crabmeat, scallions, lemon juice, zest and the reserved ham. Cook for 1 minute to heat through. |
| -Season with salt and pepper to taste. |
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