This is one astoundingly good ham stew, especially when made with one of our Woodland Pastured Ham ends (or center cuts). But it can also be made using the Ham Chunks and Ham Hocks.
Start off by using my favorite way to cook our hams:
- Put a thawed 3 – 6 lb. ham in your crockpot. (or use center cut, hocks or ham chunks)
- Add 2 cups of water.
- Turn on Low and cook for no less than 12 hrs. but up to 16 hrs. It will be very tender with the meat literally falling off the bone.
At this point you can serve the ham as-is or continue below for the most amazing ham stew ever.
- Add additional ingredients to your ham in the last 5 – 6 hrs. of cooking time.
- You may add cubed potatoes and diced onions. We really enjoy it with pinto beans!
- If you're using dried beans (I use 2 cups), you need to soak them in water for around 12 hrs. ahead of time.
- Drain the beans, add to the crockpot with the ham and add another 2 – 4 cups of water. I usually add enough water to cover the beans since they will absorb more liquid while they are cooking.
- Add 1 – 2 teaspoons of salt depending on the amount of additional ingredients in your stew.
- You may thicken the broth 15 minutes before serving time while it is still simmering in the crockpot. Mix together 1/2 cup of flour and 1 cup of water until smooth and stir into the broth (with the ham still in it). Let simmer several minutes until slightly thickened.
Serve this at your family gathering...they'll be beyond impressed!
~The Farmer's Wife