Green Beans And Ham Recipes

GREEN BEANS WITH SMOKED HAM

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until tender, about 7 minutes. Drain, rinse under cold water and blot dry with paper towels; set aside. (This can be done up to 4 hours ahead; cover and refrigerate.)
• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft and golden, about 8 minutes. Add the ham and continue cooking until warmed through, about 2 minutes. Stir in the vinegar and remove from the heat.
• Add the green beans to the pot and stir until combined and warmed through. Add the parsley and season with salt and pepper.

GREEN BEANS AND HAM

Steps:

• Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

COUNTRY GREEN BEANS AND HAM

Steps:

• In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary

GREEN BEANS WITH TASSO HAM

Steps:

• Place ham in the freezer until almost frozen, 3 to 4 hours. Cut it into julienne strips. Set aside.
• Fill a large pot with water; bring to a boil. Add beans; cook until bright green, 2 to 3 minutes. Drain, rinse with cold water, and set aside.
• Place butter and oil in a large skillet over medium heat. When butter is melted, add onions and garlic; saute until onions are translucent, about 5 minutes. Add green beans, and turn heat to high; saute tossing, until beans are heated through, about 2 minutes.
• Add ham, vinegar, sugar, salt, and pepper; saute until ham renders fat, about 3 minutes. Serve hot.

GREEN BEANS WITH GARLIC AND HAM

Steps:

• Bring a large pot of water to a boil.
• Add garlic; cook 8 minutes until very tender.
• Transfer to a paper towel using a slotted spoon.
• Pat dry.
• Add salt to pot; return water to boil and add green beans.
• Cook beans until just tender, about 6 minutes.
• Drain beans, rinse under cold water, pat dry and set aside.
• Heat 2 T oil in heavy nonstick skillet over medium-high heat.
• Add ham and saute until crisp, 6 or 7 minutes depending on the moisture content of the ham.
• Set aside.
• Can be prepared 1 day ahead.
• Keep garlic separate from beans and ham.
• Melt butter with remaining oil in a large heavy skillet over medium high heat.
• Add garlic and mash with a fork or the back of a spoon.
• Add green beans and ham.
• Toss until heated through and coated with garlic.
• Season to your taste with salt and pepper.
• Serve.

HAM AND CHEESE GREEN BEAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Reserve 1/2 cup French-fried onions for topping.
• In 4- to 5-quart saucepan, heat 6 cups water to boiling over medium-high heat. Add green beans. Cook 6 minutes, stirring occasionally. Remove from heat; drain, and place green beans back into pan; set aside.
• Meanwhile, in 3-quart saucepan, melt butter over medium-high heat. Add flour and salt; stir with whisk or fork until blended. Gradually stir in broth and half-and-half; cook and stir 6 to 8 minutes or until smooth, bubbly and sauce thickens. Remove from heat. Add cream cheese and Cheddar cheese; stir until cheeses are melted. Stir in remaining French-fried onions and the ham.
• Pour cheese mixture over green beans; stir to coat. Spread mixture in baking dish. Top with reserved 1/2 cup French-fried onions.
• Bake 25 to 30 minutes or until hot and bubbly.

GREEN BEANS WITH POTATOES AND HAM

Steps:

• Combine ham hocks, onion, garlic, celery, thyme, bay leaf, chile, 3/4 teaspoon salt, and the water in a large pot. Bring to a boil over high heat. Reduce heat, and simmer, uncovered, 1 hour 30 minutes.
• Transfer ham hocks to a plate. Discard chile, and add potatoes to pot; simmer until just tender, 10 to 12 minutes.
• When ham hocks are cool enough to handle, pull meat off bones (discard bones), shred into bite-size pieces, and return to pot. Add green beans, and return to a simmer. Cover, and cook until beans are just tender, about 8 minutes. Season with pepper. Serve vegetables and meat with a slotted spoon; reserve broth for another use. If storing leftovers, store in broth.

HAM, POTATOES, AND GREEN BEANS

Steps:

• Cube the potatoes, peeling first if desired.
• String the beans and break into 2 inch pieces.
• Coarsely chop the onion.
• Place ham, potatoes, beans, black pepper, and onions into a wide, shallow pot or dutch oven.
• Add enough water to come within a couple inches of the top of the food.
• Bring the pot to a boil then simmer gently for 15 minutes or until potatoes are tender.
• This can be drippy so I suggest serving it in bowls or soup plates.
• Cornbread makes a good accompaniment if you want to sop up the juices.