Monday, October 11, 2010

HAM HAWK AND BEANS

1 SMALL BONE IN HAM (I GET MINE AT WALMART)
4 CANS OF CHICKEN BROTH
4 CANS OF PINTO BEANS
1 TO 3 TABLESPOONS OF CORNSTARCH (MIX WITH THE JUICE THE HAM BOILED IN)
UP TO 4 OR 5 CUPS OF WATER (WATER IS USED TILL HAM IS COMPLETELY COVERED TO BOIL)
I DO NOT SALT THIS RECIPE FOR THE FACT HAM IS A VERY SALTY MEAT.
1/2 TEASPOON PEPPER
1/2 TEASPOON OF GARLIC POWDER
1/2 TEASPOON OF ONION POWDER

I TAKE THE HAM AND PUT IT IN A SOUP PAN (YOU CAN USE A CROCK POT) WITH JUST THE CHICKEN BROTH THEN WATER TILL MEAT IS COVERED. BRING TO BOIL AND THEN SIMMER ON LOW FOR ABOUT 5 HOURS. (IN A CROCK POT LEAVE ON HIGH FOR ABOUT 6 or 7 HOURS). ONCE IT'S SO TENDER IT FALLS OFF THE BONE CUT IT UP INTO CHUNKS. PUT THIS INTO THE CHICKEN BROTH. ADD TWO CANS OF BEANS (JUICE OF BEANS AND ALL), THEN PUREE THE OTHER TWO CANS (WITH THE JUICE). ADD ALL BEANS INTO THE BROTH. USE THE CORNSTARCH TO THICKEN. BRING BACK TO BOIL, SIMMER FOR ABOUT 30 MINUTES (UNTIL BEANS TASTE COOKED) ON MEDIUM LOW HEAT, THEN SERVE. (I SERVE THIS WITH HOME-MADE SCONES).

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