Ham Three Ways

Ham and white bean soup

By MIO Coalition March 2024

Ingredients

2 ½ cups white beans
(cannellini or great northern)
2 quarts water
2-3 pound Schwab’s smoked ham hocks or shanks
2 teaspoons The Spice Girl Kitchen Italian seasoning
1 tablespoon olive oil
1 cup diced onions
2-3 garlic cloves, minced
1 cup celery, diced
2/3 cup carrots, chopped
2 teaspoons Daddy Hinkle’s onion and garlic seasoning
1 teaspoon hot sauce
Salt and pepper, to taste
Scissortail Farms parsley

Directions

Fill a large pot with water and bring to a boil. Turn off the heat, add beans and let soak for about 2 hours, or overnight. Drain the water. To make the broth: put the ham shanks or ham hocks in a large pot, cover with 2 quarts water. Add the Italian seasoning. Heat on high heat until the water comes to a simmer, lower heat, partially covering to maintain a simmer for about an hour. Heat olive oil in a sauté pan on medium-high heat. Add the chopped onions, cook until translucent, about 5 to 6 minutes. Add the minced garlic, cook a minute more. Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans, onions, garlic, celery and carrots. Cook another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup, pull off any meat and return it to the soup. Discard the bones. Add Daddy Hinkle’s seasoning, hot sauce and salt and pepper to taste. Garnish with parsley.

Category: Ham Three Ways