Honey Ham and Beans

One of the best parts about eating a giant honey glazed ham for Christmas dinner is using the leftover bone for a pot of traditional ham and beans in the cold months that follow. After soaking a package of 15 Bean Soup® over night, this easy recipe turned out perfect and made enough to last for several Midwest winter nights.

Knowing that I would use it for a soup at some point, I left plenty of ham on the bone after Christmas dinner to accommodate the future recipe. The ham bone lasts in the freezer for several months wrapped in a zip top bag, just remember to take it out to thaw at the same time you soak the beans. I also had some cubed honey ham left from the meal that was frozen and thawed for this recipe, you can add more if you desire.

What you need:


  1. 1 package HamBeens 15 Bean Soup®
  2. 1 large honey glazed ham bone (trim off excess meat and save)
  3. 2 cup diced yellow onion
  4. 1 cup chopped carrot
  5. 1 cup chopped celery
  6. 3 cloves chopped garlic
  7. 1 can diced tomatoes
  8. 1 tbsp. chili powder
  9. 1 tsp. cayenne pepper
  10. Juice from 1 lemon
  11. Salt and pepper to taste

1. Rinse and sort through the beans. Check for any debris or stones and discard. Pour the beans into a large pot or bowl and add enough water to cover the beans by 2″. Allow to soak overnight or for at least 4 hours. When finished, dump out any excess water.

2. Prepare the onion, carrot, celery, and garlic. In a large soup pot, add 1-2 tbsp. of olive or vegetable oil and sauté the vegetables over medium high heat until the onion becomes translucent (about 8 minutes).

3. Add the soaked beans, ham bone, and 8 cups of water (can sub chicken stock for even more flavor). Turn the heat to high and bring the mixture to a rolling boil. Then reduce the heat to low and allow the soup to simmer for 1.5-2 hours.

4. Once the beans are fully tender, add the leftover cubed ham, tomatoes, lemon juice, chili powder, and cayenne pepper. Continue to simmer the soup for at least another 15 minutes. At that point, it is ready to be served, but as with many soups the flavors will only continue to develop and you can get even better taste after several hours. Serve with your favorite corn bread and enjoy!

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8 Responses to Honey Ham and Beans

  1. Val says:

    Oh my! I can tell this will taste as good as it looks, so I’m off to the store for ingredients. Thanks for sharing the recipe & the extraordinary pictures.

  2. Lori says:

    Very tasty, but spicy. Would recommend holding back on 1 tsp of cayenne and trying. You can add more, but you can’t take it out!

  3. sandra says:

    Never heard of HAMBEENS ’til I moved south. Been doin’ this for years. Now the only beans I use for soup. I dig my HAMBEENS!

  4. Pingback: Black Eyed Peas and Collard Greens Soup « IamSimplyTia

  5. Lora says:

    First time I’ve ever been moved to make (and actually even to eat) ham and bean soup. Yummy! I agree with Lori — be careful if you’re sensitive to spicy foods. I left out 1 tsp of cayenne and it was plenty spice for me. Thanks for the recipe and inspiring pics!

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