#890 - Ham and String Beans

(by Shirley McNevich)

1 - 3lb. ham end
1 1/2 cups water
1 medium chopped onion
5-6 medium red potatoes (washed, peeled and cut into bite sized pieces)
2 - 16oz. bags frozen cut green beans/string beans
1 tsp. pepper
(if broth is not salty enough from the ham, add salt to your taste)

In a Dutch oven add the ham end and the water--cook on high until the water starts to boil, then turn heat to simmer and cook until the ham is done (about 2 1/2 hours). Remove Dutch oven from the stove, cool ham and broth completely. Remove just the ham and put it in a bowl with a lid. Pour the broth into a container with a lid. Refrigerate both the ham and the broth overnight. The next day, skim all the fat off of the broth and throw the fat away. Put 1/2 cup of the broth into a Dutch oven over medium heat--add chopped onion. Brown the onion until the broth evaporates and the onions are browned. Measure the rest of your broth in a measuring cup--you will need 6 cups of liquid total--make up the difference in water. For example, if you have 3 cups of broth you will need to add 3 cups of water so you have 6 cups liquid total. Add the broth/water to the browned onions. Add the frozen green beans, diced potatoes and pepper. Cook on medium heat until potatoes are tender. Taste the broth--if it's flat add a little salt. Chop the cooked ham into bite sized pieces and add to the mixture. Cook over medium heat. When mixture is heated through, potatoes are tender and ham is hot it's ready to serve. If you don't have enough broth add a little more water. If you have too much broth take out a ladle-full at a time and discard.