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What kind of ham for a pot of beans?

I usually use bacon or no meat when I make a pot of pinto beans for use at home.

However, this afternoon I need to make a pot of beans to take to a friend and want to make them with ham. So, I will have to buy something but don't know what?

Should I buy a small ham and cut it into chuncks?

These really need to be good because his wife is a great cook! :<))

Will be grateful for help!

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  1. Smoked pork hock, daisy butt (aka daisy ham), or a thick ham slice (the kind that is about a half inch thick, with a central cross-section of marrow bone). If you are near a Honeybaked Ham store, they sell (very) meaty bones - one of those would be ideal.

    5 Replies
    1. re: greygarious

      Thanks so much, greygarious (love your name).

      If only I were near a HBH store! and I have never heard of a daisy ham!.....but I can easily get a thick ham slice. That's a very good and feasible idea.

      I am making a mental note to pick up a few HBS bones when I am in their area.

      Many thanks!

      1. re: laredo

        Daisy ham has many aliases. I'lll bet your supermarket has it. The common denominator seems to be that it is encased in thick, dark-red plastic, sometimes with netting. It is cylindrical, about 3" in diameter, 6-8" long.

      2. re: greygarious

        I love Honeybaked hams with a passion. However; I find them to sweet to cook beans with.

        1. re: kengk

          But when you buy a HBH bone, there is little or no sugary skin. If there is any, it can be removed. By the way, I always ask, before getting a frozen one, if there is a bone that has not yet been frozen. That way I can cut some ham off if there's too much. I had never bothered to defrost the bone before putting it into the stockpot, but came to regret that, One time, I did not realize that what I had was actually a very small bone surrounded by a couple of pounds of meat. Once it fell off the bone, I was left with WAY too much split-pea braised ham. I wound up cooking more peas with just water and onion, and a freezer containing 17 pints of split pea soup. Do you know how long it takes one person to go through that much split pea soup? I didn't make it for years thereafter! So I now autopsy my HBH bones before getting out the soup pot.

          1. re: greygarious

            Two pounds of split pea braised ham = my lunch and mid afternoon snack. : )

            The next time we are near a store I will have to go in and inquire, never knew they sold the spent bones. I really like the bits that the spiral slicer can't cut to make various things with. Especially with pineapple and onion served over rice.

      3. A smoked turkey leg works well to if finding smoked ham products turns out to be difficult.

        1 Reply
        1. re: smtucker

          I will look for both items.

          Thanks for the daisy explanation, grey. I just asked my mother and she had not heard of it either. :<))

          Thanks, sm and grey.

        2. Whatever you decide to use, ham hocks, ham chunks or a thick ham slice, be sure to roast it to brown before adding it to the bean pot. You'll experience a much higher level of flavor if you brown it first.

          1. I use a couple of smoked ham hocks for flavor but if the ham hocks don't have a lot of meat on them, I will add a cubed ham steak the last 30 minutes.

            1 Reply
            1. re: Hank Hanover

              +1 on the smoked hocks. I get mine from a Dutch market and they are always meaty and packed with flavor @ $2.89/lb they usually sell for around $4 - $4.50 each...way better than a super market.

            2. Around here smoked pork neck bones are easier to find than hocks. Easier to cut up, quite meaty, and cheaper, too!