Ham and Bean Soup

We raise pigs for meat.  Occasionally for the local coyote population, but mostly for ourselves and a few friends.  I never knew how good pork could be until we started this little endeavor.  I've learned all sorts of things about different cuts and how to cook these delights.

For example, ham steaks are THE BOMB when grilled, as long as you don't overcook them.

Sausage gravy?  Yum.  And easy.  (Could have done a post on G day for that one, but my dad would have complained about too many recipes in one week.  Sorry.  Maybe another day.  Blame my dad.)

Bacon is best cooked in the oven.  Seriously.  Crisp bacon with no danger of splashing yourself with grease.

But the best discovery I have made is the ham hock.  I know it sounds awful, but that little bit of the pig leg makes some mean soup.  If you can get it from your butcher, do so now.

I know, they look scary.  Trust me.

If you can't get good ol' country ham hocks, this recipe works with any bone-in ham.  I first fell in love with this soup when my dad made it with store-bought ham after Easter.

Ingredients:

1 Tbsp. or so of vegetable oil
small onion - diced
ham hocks (or other bone-in-ham) I usually use about four or five hocks.  (I cannot bring myself to use the actual hoof.  I have my limits.)
large jar of Great Northern beans

The how-to:

In a stock pot/Dutch oven type pot, heat your oil a bit. 

Add the onion.

Try not to burn the onion while you take photos of the ham hocks.  Just sayin'. 

Once the onion has softened (takes just a minute or so), add the beans.  I then use tap water to rinse the jar and get all the beans out.  Add that water to the pot for a little extra liquid.

Place the ham (still on the bone) in the pot with the beans.

Let simmer for 30 minutes or so.

Trust me.

After 30 minutes, while the soup continues to simmer, take each hock out one at a time and remove the meat from the bone.  Chop up the meat and put it back in the pot.  Discard the bones.

Yes, I do have cutting boards.  I just rarely use them.

And you're done.

I like to serve it with some warm cornbread.

Dishes that match are optional.  Clearly.

This recipe will feed 2 adults, 2 growing boys who love it, 2 kids who kinda like it, and 2 little boys who refuse to try it.  There will be no leftovers.

 Have a lovely day!