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Epicurious
November 2003

Lima Beans with Ham

Dry-cured country ham can be substituted for the hickory-smoked ham called for here.

Recipe information

  • Yield

    Makes 12 servings

Ingredients

12

whole black peppercorns

6

whole allspice

3

large fresh summer savory sprigs

2

whole cloves

2

tablespoons (1/4 stick) butter

1

large onion, chopped

1

1/2 cups coarsely chopped green tomatoes or unripe red tomatoes

5

cups frozen baby lima beans (about 1 1/2 pounds)

1

1-pound hickory-smoked ham steak, fat trimmed, meat cut into 1/2-inch dice

2

tablespoons Dijon mustard

2

tablespoons golden brown sugar

2

cups low-salt chicken broth

1

teaspoon hot pepper sauce

2

tablespoons chopped fresh Italian parsley

Need to make a substitution?

Preparation

  1. Step 1

    Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth.

    Step 2

    Melt butter in heavy large pot over medium-high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatoes; sauté 3 minutes. Stir in frozen lima beans, ham, mustard, brown sugar, and spice packet. Add broth and boil gently, uncovered, until lima beans are tender and all but 1/2 cup liquid is absorbed, about 25 minutes. Discard spice packet. Stir in hot pepper sauce. Season with salt and pepper. (Can be prepared 8 hours ahead. Cool slightly, then cover with plastic wrap and chill. Rewarm in microwave oven before serving.) Transfer to large bowl; sprinkle with parsley.

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