Ham and Green Beans
Smoked hams hung in the attic from one fall’s butchering until the next. When the supply was strong, ham and green beans could be made with a smoked shoulder or picnic. As the number and size of the meat cuts dwindled, ham and green beans could still be made, although it was more likely prepared with a ham butt, primarily for flavoring.Green beans were dried and in later years canned—for use throughout the winter months, and so this dish developed as a sort of tasty and logical combination. The unnamed, but expected ingredient in this meal was potatoes, often cut up in chunks rather than mashed.A customary side dish was cole slaw Its vinegar dressing provided the “bite” to offset the heavier meat. Furthermore, cabbage kept well into the spring and so was handy for this wintry meal.Although much time had already been spent in butchering and curing the ham, in picking and preserving the green beans, and in digging the potatoes, the immediate preparation of this meal was relatively quick and easy for the cook.
Ingrediënten
- 2–3 lb. ham shoulde r or picnic or 1–2 lb. ham hock
- 4 potatoes peeled and cut in chunks
- 1 quart green beans
Instructies
- Place the ham in a roaster, add ½ cup water and cover.
- Bake at 250° for 1–1½ hours.
- Add potatoes and green beans to roaster.
- Cover and return to oven for an additional hour of baking.
- This can also be cooked on top of the stove.
- Place the ham in a heavy kettle.
- Add 2 inches of water and cook slowly, covered, for 1½ hours.
- Add potatoes and green beans and continue cooking slowly for another hour, or until the meat is tender and the potatoes are soft.
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