There is something mighty comforting about letting a slow cooker do the steady work while a smoked ham shank and a potful of beans turn into supper with hardly any fuss at all. This kind of meal has deep roots in practical country cooking, where a good smoked hock or shank could season a whole kettle and dried beans stretched a family meal in the best possible way. With just five main ingredients, this recipe leans on old-fashioned thrift and the rich flavor of the meat, giving you tender ham and creamy beans without a lot of tending.
Serve this with warm cornbread, buttered biscuits, or a wedge of skillet corn pone to catch every bit of the savory broth. A simple plate of sliced tomatoes, chow-chow, pickled onions, or wilted greens makes a fine partner, and if you want to round it out for company, spoon the ham and beans into shallow bowls with a little mustard glaze over top and sweet tea on the side.
Slow Cooker 5-Ingredient Fall-Apart Ham and Beans
Servings: 6 to 8
Ingredients
1 whole smoked ham shank, about 3 to 4 pounds
1 pound dried navy beans, rinsed and picked over
1 medium onion, chopped
4 cloves garlic, minced
6 cups chicken broth
2 tablespoons brown sugar (optional, for glaze)
1 tablespoon yellow or Dijon mustard (optional, for glaze)
Directions
1. Rinse the navy beans well and pick through them for any small stones or broken bits. Place the beans in the slow cooker, then scatter in the chopped onion and minced garlic.
2. Set the whole smoked ham shank right on top of the beans and vegetables, then pour in the chicken broth. The liquid should mostly cover the beans while leaving part of the shank showing.
3. Cover and cook on low for 6 to 8 hours, until the beans are tender and the ham is very soft and pulling away from the bone.
4. Carefully lift out the ham shank and set it on a board or platter. Pull the meat from the bone, discard the bone, skin, and excess fat, then shred or chop the meat into bite-size pieces.
5. Return the ham to the slow cooker and stir it into the beans. If you want a simple glaze-like finish, stir the brown sugar and mustard together with a few spoonfuls of the hot cooking liquid, then mix it back into the pot. Let everything sit on warm for 10 to 15 minutes, then taste and serve.
Variations & Tips
For a thicker pot: If you like your beans less brothy, mash a spoonful or two of the cooked beans against the side of the slow cooker and stir them back in. Let the mixture rest uncovered on warm for a few minutes to thicken naturally.
For soaking the beans: If you prefer, soak the beans overnight in cold water, drain them, and then proceed with the recipe. This can shorten the cooking time a bit and may help the beans cook more evenly depending on their age.
For seasoning carefully: Smoked ham shanks can be quite salty, so wait until the end before adding any extra salt. A little black pepper at the table is often all this dish needs.
For leftovers: Ham and beans reheat beautifully the next day, and the flavor gets even deeper. Add a splash of broth or water when warming, since the beans will continue to soak up liquid in the refrigerator.
For a different finish: The little brown sugar and mustard mixture gives the broth a gentle sweet-tangy note that works nicely with smoked ham. If your family prefers a plainer pot, simply leave it out and enjoy the clean, old-fashioned flavor of the beans and meat as they are.