Bone-In Ham Shanks and Northern Beans with White Rice
- 1 1/2 lb Bone-in Smoked Ham Shank
- 3 each Northern Beans
- 1 each Carrot
- 1 cup Cabbage
- 5 each Garlic
- 1/2 tsp Onion Powder
- 1/4 tsp Cayenne
- 1 tbsp Fresh Thyme
- 2 each Bay Leaf
- 5 cup Chicken Stock
- 1/2 tsp Soy Sauce
- 1 tbsp Apple Cider Vinegar
- each Hot Sauce
- each Parsley
- 1
Pat the ham slices dry. Season them lightly with a little of the kosher salt, black pepper, smoked paprika, onion powder, garlic powder, and cayenne.
- 2
Heat the oil or bacon fat in a large Dutch oven or heavy pot over medium-high heat. Brown the ham slices for 2-3 minutes per side to build some color, then transfer to a plate.
- 3
Lower heat to medium. Add onion and carrot, then cook 5 minutes until they begin to soften. Stir in the cabbage and cook 3-4 minutes more until wilted down and lightly golden at the edges. Stir in the garlic, remaining smoked paprika, remaining onion powder, remaining garlic powder, thyme, and bay leaves. Cook 30 seconds, stirring constantly, until fragrant.
- 4
Return the ham slices to the pot. Pour in the chicken stock or water and stir in the soy sauce and brown sugar if using. Bring to a gentle boil, then lower to a steady simmer.
- 5
Cover partially and cook 50-70 minutes, stirring occasionally, until the ham is very tender and the broth is rich and smoky. Add a splash more liquid if needed, but keep in mind the canned beans will loosen the pot a little when they go in.
- 6
Transfer the ham slices to a cutting board. Remove the meat from the bones, discarding skin, excess fat, and any gristle. Shred or chop the meat.
- 7
Stir the ham meat and the drained beans into the pot. Simmer uncovered 15-20 minutes, stirring gently a few times, until the beans are heated through and have taken on the flavor of the broth.
- 8
Stir in the apple cider vinegar. Taste the beans and adjust with more kosher salt, black pepper, and cayenne if needed. If you want it smokier, add a pinch more smoked paprika. Simmer a few more minutes if you want the pot liquor a little thicker.
- 9
While the beans finish, rinse the rice until the water runs mostly clear. Combine rice, water, butter, and salt in a saucepan. Bring to a boil, cover, lower heat to very low, and cook 15 minutes. Remove from the heat and let stand covered 10 minutes, then fluff with a fork.
- 10
Serve the ham and northern beans over white rice with hot sauce and parsley or green onions if using.