Recipe by TMoney
Stretching our budget I purchased half a ham and had to make it last...Threw it in the freezer until inspiration hit me. With a few easy steps I was able to stretch it three ways! Ham dinner, ham and beans, and ham salad for yummy sammies. All measurements are estimates since I am too lazy to be precise...
- 1 1⁄2 lbs ham (half ham butt, on sale)
- 1 tablespoon honey dijon mustard
- 2 tablespoons brown sugar
- 1 (12 ounce) can cola (The Real Thing)
- 1 lb dried navy beans
- 1 medium onion, diced
- 1⁄2 cup mayonnaise
- 1⁄4 cup pickle relish
- 3 teaspoons onions, minced
- 2 teaspoons Worcestershire sauce
Directions See How It's Made
- Take ham out of freezer to thaw and soak your beans in a large pot with enough water to cover them by 2 inches.
- The next day start your ham dinner.
- mix honey-dijon mustard and brown sugar to make a paste.
- rub all over ham
- place in crockpot.
- pour in just enough cola to bring liquid about halfway up sides of ham.
- cover and cook on high 4-5 hours.
- When ham has been crocking away for a few hours start your beans.
- Rinse beans thoroughly and pick out any nasty ones.
- Place back into a large stockpot and cover with water plus 2 inches.
- Bring to boil.
- reduce heat to medium and continue to slow boil until ham in crockpot is done.
- Serve the crockpot ham with chosen sides (we like smashed potatoes for the gravy).
- Once ham is cooled remove from crockpot with slotted spoon.
- Place bone, fat and some chunks of ham into the bean pot along with the onion, stir.
- Pour the remaining "gravy" from the crockpot into the bean pot.
- Place remaining ham in food processor to grind up.
- in large bowl, mix mayo, relish, onion and worcestershire together.
- add ground ham and mix well.
- refrigerate ham salad to allow flavors to meld.
- Allow beans to slow boil for 2-3 more hours, stirring occasionally.
- Voila! Two dinners and lunches with not a lot of effort or expense!