This is great!
Just so happen to have a 10 (Ten) lb bone-in smoked Ham. And two (2) pounds of fresh Great Northern beans. And a couple onions &c.
Is that about the right proportion of beans to ham? Anyone know?
Gonna use the All American pressure canner for the ham & beans, think it draws out the bones better. Soak the beans overnight, pressure cook the whole shootin’ match for an hour at 10 psi. Then slow simmer for a few more hours.
Make a batch of cornbread to go with.
We like our beans creamy. I cook the ham bone separately, then add it to the beans after they’re completely soft. No salt of any kind til they’re soft, or the skins will never properly soften.