Boston “Baked” Ham and Beans

This is one of my favorites, the beans practically candied at the end. I add the molasses to taste as the beans cook.

2 pounds ham1 cut into small pieces plus ham bone shank 

2 lbs. of small white Northern beans

2 tbls Black Pepper or white
Pinch of ground cloves
1 pound dark brown sugar or to taste
6 or more ounces Low sulfur Blackstrap Molasses

In a tobacco poach, add 4 cloves of garlic, 5-6 bay leaves

1 tbsp  coriander

Optionally, add 1 tbsp each of Margorum or oregano and sage

Soak beans over night in water. Drain. Add enough water back into pot to cover beans by 2 inches. 

Add ham* and all other ingredients. 

Bring to a boil, cover then cook slowly for four hours. (Remove lid the last two hours to reduce the water content.) Add water as necessary while cooking.  Correct seasoning only at the end.

Boston “Baked” Ham and Beans

Note:

 1.If ham is especially salty, par boil in hot water for ten minutes. Discard water. Add back to beans. Too much salt while cooking will cause the beans to become tough on the outside.

* if using ham hock in lieu of ham, slice through the tough outer skin. Cook the first for three hour in enough water to cover. Retain any water that is leftover. You may need to add unsalted-uncured-bacon.

2. Salt is required but varies according to ingredient used, hence salt to taste when at or near the end of cooking.