Country Ham Baked Beans

North Carolina produces fine aged country hams. When you’ve finished off the ham, the absolute best use for the bone and remaining ham bits is for flavoring baked beans.

1 cup pea beans
3 cups water
Country ham bone
1 teaspoon salt
1 small onion, chopped
1 tablespoon dry mustard
1 tablespoon vinegar
⅓ cup ketchup
1 tablespoon molasses
1 tablespoon honey
2 tablespoons maple syrup
Bean broth

Equipment: Large pot
Natural gas stovetop and oven

Place beans in a medium bowl, add 3 cups water, and soak for 24 hours. Drain.

Place the soaked beans in a large pot with the ham bone, add fresh water just to cover the beans and bone, bring to a simmer, and cook covered until tender, about 40 minutes or until te. Drain, reserving the broth. Remove the ham bone and peel off any bits of ham.

Add remaining ingredients and the ham bits to the beans, mixing well; if the ham was very salty, omit the teaspoon of salt. Stir in about three-fourths of the bean broth. Cover and bake at 275 degrees for at least six hours, stirring every hour and adding more bean broth as needed.