Feel free to substitute cured ham for this recipe. I personaly prefer non-smoked meats which is why I bought the ham raw, instead of cured - less salt and more of a "meaty" flavor.
Yeah, I know this is sort of long and involved for a simple southern dish, but I'm a firm believer of if you cook with shit, you'll end up with shit, which is why I hate using pre-made stocks.
Finally I dropped my camera, and I think I fucked up the viewfinder, so many pics are off a little bit.
The Best Fucking Ham and Beans:
Making the Ham Stock
Ingredients:
2 lb Ham Hocks
4 slices Bacon
3 Carrots
4 stalks of Celery
4 cloves Garlic
1 large Onion
2 Shallots
1/4 cup Olive Oil
3 Bay Leaves
2 Quarts Water
Black Pepper
4 Tbsp Chicken Base
Seasoning Salt
- Sachet d'epices-
3 tbsp Thyme
1 tbsp Mustard Powder
1 tbsp Cinnamon
2 tsp Pepper Medley
1 tbsp Cumin
1 tbsp Basil
Roughly cut the carrots, celery, onion, garlic, and shallots - don't bother peeling or prepping. Sauté the vegetables for a few minutes in the olive oil
then add the water, ham, bacon, bay leaves, and seasonings.
After 20 minutes, wrap the sachet d'epices in cheesecloth and drop in the stock.
Let reduce for a couple hours. Strain through a cheesecloth.
Cooking the Ham:
Ingredients:
10 lb Ham Roast
1 can crushed Pineapple
Brown Sugar
Mustard Powder
Honey
Score the top of the ham at inch intervals - since this is going to be cut up and mixed with the beans, there's no need to get fancy - you just want the glaze to soak in. Rub a bit of mustard powder into the skin of the ham. Coat the ham in honey, and spread the crushed pineapple on top. Top with about 1/2lb of brown sugar.
Put the ham in at 325 for 5 hours or until it reaches 160. As the ham cooks, the juices will start flowing, causing everything to mix and create a nice glaze. Every 1/2 an hour or so, re-glaze the ham (take the juices and pour it back onto the ham).
About one hour into cooking:
About four hours into cooking:
Done:
Let cool for about 30 minutes, trim, and cut into bitesized chunks. You'll use probably around 1/2 the ham, and save the rest for sandwiches.
Making the Ham and Beans:
Ingredients:
2lb Navy Beans
1 medium Onion
5 cloves Garlic
3 Shallots
3 Carrots (diced)
4 slices bacon (diced)
1/2 cup Whiskey
2 tsp Chicken Base
Seasoning Salt
Pepper
1/4 cup Worchester Sauce
3 dashes Soy Sauce
1/4 cup Brown Sugar
Soak the beans overnight in a pot of water.
Cook the beans for 2 to 3 hours in the ham stock until almost ready to break up.
In the meantime, cook off the bacon, and add to the beans.
In the grease, saute the onion, garlic and shallots.
Once tender, add the chicken base and seasoning salt to taste. Pour the whiskey in the skillet and let get hot.
Light, and flambe until the fire goes out.
Add the carrots, ham, onion flambe, and remaining ingredients to the beans and cook for 1/2 an hour longer. Garnish and serve.
Yeah, I know this is sort of long and involved for a simple southern dish, but I'm a firm believer of if you cook with shit, you'll end up with shit, which is why I hate using pre-made stocks.
Finally I dropped my camera, and I think I fucked up the viewfinder, so many pics are off a little bit.
The Best Fucking Ham and Beans:
Making the Ham Stock
Ingredients:
2 lb Ham Hocks
4 slices Bacon
3 Carrots
4 stalks of Celery
4 cloves Garlic
1 large Onion
2 Shallots
1/4 cup Olive Oil
3 Bay Leaves
2 Quarts Water
Black Pepper
4 Tbsp Chicken Base
Seasoning Salt
- Sachet d'epices-
3 tbsp Thyme
1 tbsp Mustard Powder
1 tbsp Cinnamon
2 tsp Pepper Medley
1 tbsp Cumin
1 tbsp Basil
Roughly cut the carrots, celery, onion, garlic, and shallots - don't bother peeling or prepping. Sauté the vegetables for a few minutes in the olive oil
then add the water, ham, bacon, bay leaves, and seasonings.
After 20 minutes, wrap the sachet d'epices in cheesecloth and drop in the stock.
Let reduce for a couple hours. Strain through a cheesecloth.
Cooking the Ham:
Ingredients:
10 lb Ham Roast
1 can crushed Pineapple
Brown Sugar
Mustard Powder
Honey
Score the top of the ham at inch intervals - since this is going to be cut up and mixed with the beans, there's no need to get fancy - you just want the glaze to soak in. Rub a bit of mustard powder into the skin of the ham. Coat the ham in honey, and spread the crushed pineapple on top. Top with about 1/2lb of brown sugar.
Put the ham in at 325 for 5 hours or until it reaches 160. As the ham cooks, the juices will start flowing, causing everything to mix and create a nice glaze. Every 1/2 an hour or so, re-glaze the ham (take the juices and pour it back onto the ham).
About one hour into cooking:
About four hours into cooking:
Done:
Let cool for about 30 minutes, trim, and cut into bitesized chunks. You'll use probably around 1/2 the ham, and save the rest for sandwiches.
Making the Ham and Beans:
Ingredients:
2lb Navy Beans
1 medium Onion
5 cloves Garlic
3 Shallots
3 Carrots (diced)
4 slices bacon (diced)
1/2 cup Whiskey
2 tsp Chicken Base
Seasoning Salt
Pepper
1/4 cup Worchester Sauce
3 dashes Soy Sauce
1/4 cup Brown Sugar
Soak the beans overnight in a pot of water.
Cook the beans for 2 to 3 hours in the ham stock until almost ready to break up.
In the meantime, cook off the bacon, and add to the beans.
In the grease, saute the onion, garlic and shallots.
Once tender, add the chicken base and seasoning salt to taste. Pour the whiskey in the skillet and let get hot.
Light, and flambe until the fire goes out.
Add the carrots, ham, onion flambe, and remaining ingredients to the beans and cook for 1/2 an hour longer. Garnish and serve.