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Mar 1, 2013 05:55 PM

Need Help - Making white beans w/ham shanks

Good evening you wonderful cooks!! I hope someone can guide me on this. I've made many great pots of white beans w/ham shanks in times past. However, my local store is now carrying fresh ham shanks and cured ham shanks, but no smoked ham shanks. I'm thinking of adding maybe 1 tsp. of Liquid Smoke (either hickory or mesquite) to the pot to replace the lack of smoke flavoring from the ham shank. Does anyone have any experience with this?? What's your opinion? Please help me.

Thanx, PAT

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  1. That seems strange; are you absolutely certain that the cured shank isn't also smoked? In any case, I would just use the cured one and skip the liquid smoke - not a fan of liquid smoke.

    1. I would use the cured. When they are close to being done, have a taste. If you aren't happy with the flavor, you might want to add a drop or two to a small bowlful before you add it to the whole pot.

      1. Another idea: Why not buy a slice of smoked ham and add that to the mix along with the cured shank - but add the ham slice a little later in the process, so you don't overcook it.

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