Add serious flavor to potatoes and green beans with the addition of a ham bone. Cooked low and slow in the crockpot, this dish delivers a soul-satisfying ham and potato recipe suitable to serve as a side dish or entree.
4cupsYukon gold or new potatoescut into 2-3 inch chunks
4cupscanned, frozen, or fresh green beans see note
1 meaty ham bonesee note if using leftover ham
Instructions
Combine 2 cups of chicken stock, 1½ teaspoon seasoned salt, 2 teaspoons onion powder, ½ teaspoon black pepper, 2 teaspoons minced garlic, 4 cups potatoes, and 4 cups green beans inside the base of a slow cooker. Nestle the ham bone inside the ingredients.
Place the lid on the slow cooker. Set to cook on low for 6-8 hours or on low for 3-4 hours.
After slow cooking, remove the ham bone from the slow cooker and dice the ham off the bone.
Stir the ham back into the slow cooker. Serve as desired.
Notes
Green Beans: Use two 15-ounce or one 28-ounce can of cut green beans (drained), 1 pound of defrosted frozen cut green beans, OR 1 pound fresh green beans, ends trimmed and cut into 1½-inch pieces. Using leftover ham? If using leftover ham verses a ham bone, I would suggest cutting your potatoes into bite-sized cubes and reducing the cooking to 4 hours on low or 2 hours on high so the ham doesn't dry out.Potatoes: Waxy gold potatoes are best. However, feel free to use peeled russet potatoes or red potatoes if that is what you have on hand. There is no need to peel gold potatoes unless desired. Storage: Allow the dish to cool and then transfer to an airtight container and store in the refrigerator for 3-4 days. Alternatively, freeze for up to 3 months. Defrost if needed overnight in the refrigerator and reheat in 60-second intervals in a heat-safe bowl in the microwave to warm individual servings. Instant Pot Instructions:
Using A Ham Bone Combine potatoes, green beans, stock, and seasonings in the inner pot. Nestle the ham bone inside the ingredients. Pressure cook for 10 minutes on high pressure and allow for pressure to release naturally for at least 10 minutes.
Using Diced Ham: Dice the potatoes into 1-½ inch chunks, to allow for a quicker cooking time. Combine everything in the inner pot and pressure cook on high pressure for 2 minutes. Allow for pressure to release naturally for at least 10 minutes after the cooking time has elapsed.