The Best Fucking Ham and Beans

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Submitted by GodsMullet

Uploaded by Toast

This entry won second place in Iron Chef SA 4: Battle Beans


Feel free to substitute cured ham for this recipe. I personally 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

Method

  • 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

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  • then add the water, ham, bacon, bay leaves, and seasonings.

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  • After 20 minutes, wrap the sachet d'epices in cheesecloth and drop in the stock.

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  • 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

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  • 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.


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  • 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:

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  • About four hours into cooking:

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  • Done:

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  • 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

Method:

  • Soak the beans overnight in a pot of water.

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  • Cook the beans for 2 to 3 hours in the ham stock until almost ready to break up.

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  • In the meantime, cook off the bacon, and add to the beans.

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  • In the grease, sauté the onion, garlic and shallots.

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  • Once tender, add the chicken base and seasoning salt to taste. Pour the whiskey in the skillet and let get hot.

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  • Light, and flambé until the fire goes out.

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  • Add the carrots, ham, onion flambé, and remaining ingredients to the beans and cook for 1/2 an hour longer. Garnish and serve.

Serving

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