Smoked Ham Shank And Beans Food

HAM HOCK AND BEANS

Steps:

• In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

SMOKY WHITE BEANS & HAM

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Transfer beans to a 6-qt. slow cooker. Add ham hocks. Stir in onion, broth, water and seasonings. Cook, covered, on low 6-8 hours or until beans are tender., Remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon. Sprinkle with onions if desired.

IRMA'S PINTO BEANS AND SMOKED HAM SHANKS

Steps:

• Sort and wash Beans.
• cover with water (they will double in bulk.) Cover the pot and let soak overnight in frig.
• In the morning bring the Stock to a boil on the stovetop.
• Drain and rinse the Beans.
• Meanwhile, Char the Jalapenos to remove the skins.
• Pierce the stim end with a bamboo skewer to use as a handle.
• Hold over a gas flame or use a propane tourch.
• Remove the stem, quarter, remove the seeds and vains.
• Finely mince.
• Saute all of the vegetables'til tender.
• Place all ingredients in crock pot and top off with boiling Stock.
• Stir.
• Cover, cook on low 8-10 hours.
• Remove Ham Shanks, trim skin and fat, debone and cut meat into bite-sized pieces. Return to pot and mix well.
• Serve on a bed of cooked rice, topped with Creme Fraiche or Sour Cream and fresh chopped Cilantro.

HAM AND WHITE BEAN SOUP

Steps:

• Soak the dry beans: Fill a pot large enough to hold the beans with water and bring to a boil. Turn off the heat, add the beans and soak for about 2 hours. Drain the water.
• Simmer the ham: While the beans are soaking in step 1, put the ham shanks or ham hocks in a separate large pot and cover them with 2 quarts of water. Add the herbes de Provence or Italian seasoning. Warm on high heat until the water comes to a simmer, then lower the heat, partially cover and maintain the simmer for about an hour.
• Sauté the onions: Heat olive oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more.
• Add vegetables and beans to the ham broth: Once the ham hocks or shanks have been simmering for an hour, add the drained soaked beans from step 1, the cooked onions and garlic, and the chopped celery and carrots.
• Simmer the soup: Cook for another 40 minutes or so, uncovered, until the vegetables are soft and the ham meat easily pulls away from the bone. Remove the ham bones from the soup and pull off any meat and return it to the soup. Discard the bones.
• Season to taste: Add several drops of Tabasco to taste. Add salt and pepper to taste. Serve with a pinch of chopped fresh parsley.

SMOKED HAM SHANK

Steps:

• 1. Cured, bone in ham shank, this is the brand we buy.
• 2. Cut cross ways through the skin of the shank, then cut cross ways in the opposite direction.
• 3. Smoke ham at 350° until internal temp reaches 160-170°, it usually takes about 30 min. per pound. Using a digital thermometer will give you a more accurate temp than other non digital types. (We normally use mesquite or hickory)
• 4. After you remove from smoker, allow to cool 15-20 min. before slicing. Smoking a cured ham is one of our favorite things to do. Leftovers have never been so good.

HAM HOCKS AND BEANS

Steps:

• Wash beans and remove all gravel and such.
• Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
• Add spices.
• Bring to boil.
• Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
• Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
• Remove meat from ham hocks (discarding fat and bones) and return to the soup.