Slow cooker 5-ingredient ham pembroke is the kind of thrifty, cozy supper that feels like it came straight out of a family recipe box. It turns a small handful of inexpensive pantry staples into a filling meal with tender ham, creamy beans, and a rich broth that tastes like it simmered all day with very little effort from you. This is the sort of practical dinner busy weeknights were made for, and it has that old-fashioned, make-do charm that still works beautifully today.

Serve this with warm cornbread, buttered toast, or a pan of biscuits for soaking up the broth. If you want to round it out a little more, a simple cabbage slaw, steamed green beans, or a crisp salad adds a fresh contrast to the savory ham and beans.

Slow Cooker 5-Ingredient Ham Pembroke

Servings: 6

Finished slow cooker ham and white beans
Finished slow cooker ham and white beans

Ingredients

1 pound dried great northern beans, rinsed and sorted

1 meaty ham hock, or about 2 cups diced cooked ham
1 medium onion, chopped
6 cups low-sodium chicken broth or water
1/2 teaspoon black pepper

Directions

1. Rinse and sort the beans, discarding any debris or damaged beans. Add the beans to the slow cooker along with the ham hock or diced ham, chopped onion, broth, and black pepper.

2. Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours, until the beans are tender and the ham is very soft.

3. If using a ham hock, remove it from the slow cooker, shred or chop the meat, and discard the skin, bone, and excess fat. Return the meat to the pot and stir well.

4. Taste and adjust the seasoning if needed, then ladle into bowls and serve hot.

Variations & Tips

Add garlic: If you have an extra pantry staple on hand, 2 to 3 cloves of minced garlic add even more savory flavor. Stir it in at the beginning with the onion.

Use leftover holiday ham: This recipe is perfect for using up leftover baked ham. If your ham is salty, start with unsalted water or low-sodium broth and season at the end.

Make it thicker: For a heartier, stew-like texture, mash some of the cooked beans against the side of the slow cooker and stir them back into the broth before serving.

Plan ahead: If your beans are older and take longer to soften, soak them overnight first for more reliable results. That little extra step can be helpful when you are trying to get dinner on the table on a workday schedule.

Freeze for later: Leftovers freeze well. Cool completely, portion into containers, and freeze for up to 3 months for an easy homemade lunch or supper.