Difference between revisions of "The Best Fucking Ham and Beans"
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− | [[Category: | + | __FORCETOC__ __NOEDITSECTION__ |
+ | [[category:GodsMullet's Recipes]][[category:Iron Chef SA 004:Beans]][[category:Beans]][[category:Ham]][[Category:Dinner]][[Category:Complete Meals]][[Category:American]] | ||
− | + | ||
+ | Submitted by [[:category:GodsMullet's Recipes|GodsMullet]] | ||
+ | |||
+ | Uploaded by [[user:Toast|Toast]] | ||
+ | |||
+ | This entry won second place in [[:category:Iron Chef SA 004:Beans|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 | ||
+ | |||
+ | [[image:fhab02.jpg]] | ||
+ | |||
+ | *then add the water, ham, bacon, bay leaves, and seasonings. | ||
+ | |||
+ | [[image:fhab03.jpg]] | ||
+ | |||
+ | |||
+ | *After 20 minutes, wrap the sachet d'epices in cheesecloth and drop in the stock. | ||
+ | |||
+ | [[image:fhab04.jpg]] | ||
+ | |||
+ | |||
+ | *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 | ||
+ | |||
+ | [[image:fhab05.jpg]] | ||
+ | |||
+ | |||
+ | *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. | ||
+ | |||
+ | |||
+ | [[image:fhab06.jpg]] | ||
+ | |||
+ | *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: | ||
+ | |||
+ | [[image:fhab07.jpg]] | ||
+ | |||
+ | |||
+ | *About four hours into cooking: | ||
+ | |||
+ | [[image:fhab08.jpg]] | ||
+ | |||
+ | |||
+ | *Done: | ||
+ | |||
+ | [[image:fhab09.jpg]] | ||
+ | |||
+ | |||
+ | *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. | ||
+ | |||
+ | [[image:fhab10.jpg]] | ||
+ | |||
+ | |||
+ | *Cook the beans for 2 to 3 hours in the ham stock until almost ready to break up. | ||
+ | |||
+ | [[image:fhab11.jpg]] | ||
+ | |||
+ | |||
+ | *In the meantime, cook off the bacon, and add to the beans. | ||
+ | |||
+ | [[image:fhab12.jpg]] | ||
+ | |||
+ | |||
+ | *In the grease, sauté the onion, garlic and shallots. | ||
+ | |||
+ | [[image:fhab13.jpg]] | ||
+ | |||
+ | |||
+ | *Once tender, add the chicken base and seasoning salt to taste. Pour the whiskey in the skillet and let get hot. | ||
+ | |||
+ | [[image:fhab14.jpg]] | ||
+ | |||
+ | |||
+ | *Light, and flambé until the fire goes out. | ||
+ | |||
+ | [[image:fhab15.jpg]] | ||
+ | |||
+ | [[image:fhab16.jpg]] | ||
+ | |||
+ | |||
+ | *Add the carrots, ham, onion flambé, and remaining ingredients to the beans and cook for 1/2 an hour longer. Garnish and serve. | ||
+ | |||
+ | ==Serving== | ||
+ | |||
+ | [[image:fhab01.jpg]] |
Latest revision as of 20:29, 16 June 2006
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:
Contents
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
- 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
Method:
- 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, sauté 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 flambé until the fire goes out.
- Add the carrots, ham, onion flambé, and remaining ingredients to the beans and cook for 1/2 an hour longer. Garnish and serve.