Stovetop 5-ingredient ham Remington is the kind of thrifty, filling supper that turns a small amount of meat and a few pantry staples into a pot substantial enough to feed a crowd. It belongs to that broad Midwestern tradition of bean-and-ham meals built for economy, warmth, and practicality, with slow-simmered flavors that taste like they took far more effort than they actually did. This version keeps things simple and homey, relying on ham, beans, onion, broth, and a creamy binder to create a rich, comforting bowl.
Serve this with buttered cornbread, a skillet of biscuits, or plain saltines for a classic budget-friendly meal. If you want to round it out, add a side of cooked greens, a simple cabbage slaw, or sliced tomatoes for freshness. A little black pepper or hot sauce at the table is especially good with the creamy beans and smoky ham.
Stovetop 5-Ingredient Ham Remington
Servings: 6 to 8
Ingredients
2 tablespoons butter
1 medium yellow onion, diced
4 cups cooked ham, cut into thick chunks
4 cans (15 to 16 ounces each) white beans, drained with a little liquid reserved
2 cups evaporated milk
Directions
1. Melt the butter in a large heavy pot over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring now and then, until softened and lightly golden.
2. Add the ham and cook for 3 to 4 minutes so the edges warm through and begin to brown slightly, which deepens the flavor of the pot.
3. Stir in the white beans along with about 1/2 cup of the reserved bean liquid. Gently fold everything together and bring it to a low simmer.
4. Pour in the evaporated milk and reduce the heat to low. Simmer gently for 10 to 15 minutes, stirring carefully, until the mixture is creamy and slightly thickened. If it gets too thick, add a splash more bean liquid or water.
5. Taste and adjust with black pepper if desired, then serve hot straight from the pot.
Variations & Tips
More savory depth: If your ham is lean, add a spoonful of bacon drippings with the butter for a smokier, fuller flavor. This is especially helpful when using leftover holiday ham that has already been sliced fairly clean.
Texture adjustment: For a thicker, more old-fashioned pot, mash some of the beans against the side of the pan before adding the milk. That releases starch and gives the dish a heartier, stew-like consistency.
Bean choice: Great Northern beans are classic here, but navy beans or cannellini beans also work well. Cannellini beans make the dish a little firmer and more elegant, while navy beans tend to break down more and create extra creaminess.
Make it stretch: To feed more people, serve smaller bowls over hot rice, toast, or split biscuits. It is also a practical way to use up the last bits of leftover ham without anyone feeling shorted.
Gentle heat: Keep the milk at a low simmer rather than a hard boil so the sauce stays smooth. Stir carefully to keep the beans mostly intact while still allowing a few to break down naturally into the broth.