Speck Und Bona - Ham and Green Beans

"Comfort food from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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Ready In:
3hrs 30mins




  • Cover a 3 pound piece of fat ham with cold water; simmer for 3 hours, adding more water if necessary to keep at least a quart of broth at all times.
  • Add green beans and quartered potatoes; cook for 30 minutes longer.
  • Slice ham and serve hot with vegetables and broth.

Questions & Replies

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  1. My Mother passed away suddenly a few years ago, and recently I've been on a hunt for recipies she made when I was a kid so when I have kids I can make them too. My grandma's friends in PA were Pennsylvania Dutch (she was 1/2 italian and 1/2 french)and she made this ALL THE TIME, and so did my Mom. This tasted just like I wanted it to. Thank you SO much! 5 stars!
  2. Molly, thanks for posting. My Mom-in-law was Pennsylvania Dutch; she made this all the time. It was a Monday-Laundry-Day standby. Everyone I have ever served this to took the recipe home and continued to make it themselves. So simple, so good, so dependable. The really interesting thing to me is that the potatoes never turn mushy, nor do the green beans, no matter how long this cooks. And the ham is never salty. But neither is the broth. So where does all the saltiness go? It's a great recipe! Janet
  3. I am giving this 5 stars because I have eaten this in the past, and loved it. However, this was my experience: I had a nice chunk (3.75 lbs.) of hickory smoked ham and simmered it for one hour before adding my fresh green beans. My beans were nowhere near done in 30 minutes, and by the time they were, the ham was somewhat dry and had lost some of its flavor. I think pork nowadays is leaner than it used to be; that may be a factor. Anyway, thanks!



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