Difference between revisions of "The Best Fucking Ham and Beans"

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[[Category:Recipes Still Needed From GBSFoods]]
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__FORCETOC__ __NOEDITSECTION__
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[[category:GodsMullet's Recipes]][[category:Iron Chef SA 004:Beans]][[category:Beans]][[category:Ham]][[Category:American]]
  
http://www.gbsfood.com/1728116/
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Submitted by [[:category:GodsMullet's Recipes|GodsMullet]]
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Uploaded by [[user:Toast|Toast]]
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This entry won second place in [[:category:Iron Chef SA 004:Beans|Iron Chef SA 4: Battle Beans]]
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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.
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The Best Fucking Ham and Beans:
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==Making the Ham Stock==
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===Ingredients:===
 +
 
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*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
 +
 
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===Method===
 +
 
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*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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 +
[[image:fhab02.jpg]]
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*then add the water, ham, bacon, bay leaves, and seasonings.
 +
 
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[[image:fhab03.jpg]]
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 +
 
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*After 20 minutes, wrap the sachet d'epices in cheesecloth and drop in the stock.
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 +
[[image:fhab04.jpg]]
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 +
 
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*Let reduce for a couple hours. Strain through a cheesecloth.
 +
 
 +
 
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==Cooking the Ham:==
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===Ingredients:===
 +
 
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*10 lb Ham Roast
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*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]]
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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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[[image:fhab07.jpg]]
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 +
 
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*About four hours into cooking:
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[[image:fhab08.jpg]]
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 +
 
 +
*Done:
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 +
[[image:fhab09.jpg]]
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 +
 
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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:===
 +
 
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*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]]
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 +
 
 +
*In the meantime, cook off the bacon, and add to the beans.
 +
 
 +
[[image:fhab12.jpg]]
 +
 
 +
 
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*In the grease, sauté the onion, garlic and shallots.
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 +
[[image:fhab13.jpg]]
 +
 
 +
 
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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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[[image:fhab14.jpg]]
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*Light, and flambé until the fire goes out.
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[[image:fhab15.jpg]]
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[[image:fhab16.jpg]]
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 +
 
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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.
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==Serving==
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[[image:fhab01.jpg]]

Revision as of 16:35, 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:

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

Fhab02.jpg

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

Fhab03.jpg


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

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

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.


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:

Fhab07.jpg


  • About four hours into cooking:

Fhab08.jpg


  • Done:

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.

Fhab10.jpg


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

Fhab11.jpg


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

Fhab12.jpg


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

Fhab13.jpg


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

Fhab14.jpg


  • Light, and flambé until the fire goes out.

Fhab15.jpg

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

Fhab01.jpg