2 hrs 15 mins
This recipe was entitled "Abraham Lincoln's Favorite Dinner" in the The Big Platter Cookbook by Lou Jane Temple and A. Court Simmes. It calls for sliced ham hocks, which your butcher can cut up for you. I have made it with a big chunk of ham and it turned out great. You could also use smoked pork shank. We prefer to cook the onion with the rest of the vegetables rather than serve raw.
My Private Note
Units: US | Metric
- 1Place the slices of ham hock into the bottom of a tall stockpot. Add enough cold water to barely cover. Place the new potatoes on top of the pork and the string beans on top of the new potatoes.
- 2Bring to a boil over high heat. Cover and reduce the heat to a simmer. Cook for 2 hours.
- 3Remove string beans, new potatoes, and pork from the pot. Reserve the cooking liquid (known as "pot likker" in some parts of the country.). Take the meat off the bones, trim off the fat, and reserve the meat.
- 4Roughly chop the potatoes and spread them in a layer on a large platter. Dot generously with butter and freshly ground pepper. Place the string beans on top of the potato layer and then top with the pork. Drizzle some of the reserved "pot likker" over all and sprinkle with the diced white onion.
- 5Everyone should take some of everything, along with a slice or two of cornbread. Good eatin!
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Nutritional Facts for Ham Hocks With New Potatoes and Green Beans in Pot Likker
Serving Size: 1 (702 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 268.2
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 3.8 g
- Cholesterol 15.2 mg
- Sodium 102.3 mg
- Total Carbohydrate 49.2 g
- Dietary Fiber 8.7 g
- Sugars 9.0 g
- Protein 7.6 g