FIRST PRIZE HAM & BEAN SOUP

FIRST PRIZE HAM & BEAN SOUP

NOTE: The fresh picnic ham with bone makes the difference in this long-time comfort food. Cooked up with a savory broth of celery, potatoes, and onions, you may experience a little bit of heaven. Serve with your favorite cornbread.

1 large 8-quart pot

2 (16-ounce) packages of Great Northern beans, washed and picked over

12 cups water,

½ portion of a 3-pound fresh picnic ham with bone, fat trimmed

 

2 large onions, chopped into small quarters

1 large tender celery stalk, chopped into 1-inch pieces

2 medium potatoes, unpeeled and small quartered

 

2 teaspoons salt

½ teaspoon ground black pepper

 

1 small onion, finely chopped for garnish

salt and pepper

1. Place beans, ham with bone, and water in a large heavy pot. Start with 12 cups water and add additional water later if needed. Bring liquid to rolling boil and skim off any foam that may rise to top of broth. Turn heat down to medium-low and cover partially. Cook, stirring occasionally until beans begin to tender, about 1 hour.

2. Add the onions, celery and potatoes. Cook beans about another 45 minutes to 1 hour. Meat should be very tender and fall off the bone. Beans should be completely cooked and soft, but not mushy.

3. Remove from heat and discard bones, skin or fat. Chop meat into small chunks and return to pot. Taste test and add salt and pepper as desired. Ladle beans into soup bowls and garnish with 1 tablespoon onions. Serve with warm cornbread and butter. Serves 6 to 8.