New England ham and bean suppers are a tradition that started at churches as a way to welcome newcomers into the community. Today, these suppers also entice visitors to picturesque New England towns. On almost any weekend, you can find ham and bean suppers happening all over New England. Ham and beans is basically a heartier version of Boston baked beans. The ham cooks along with the beans and their seasonings, emerging meltingly tender, juicy, and flavorful.
SERVES 6 TO 8
INGREDIENTS:
- 1 large sweet onion, such as Vidalia, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 whole clove
- 1 teaspoon dry mustard
- ½ teaspoon ground ginger
- 1½ cups small white beans, pre-soaked and drained
- 6 cups chicken stock or store-bought chicken broth
- ½ cup molasses
- One 3-pound boneless smoked ham
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Combine all the ingredients except the salt and pepper in the pressure cooker. Lock the lid in place and cook at high pressure for 30 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Carefully remove the ham to a cutting board, loosely tent with aluminum foil, and allow it to rest for 15 minutes before slicing.
- Skim off any excess fat from the beans. Remove the bay leaf and clove. Taste for seasoning, adding salt and pepper if necessary. Slice the ham ½ inch thick and serve with the beans on the side.
