A holiday table is never set without a beautiful Ham as the centerpiece. I was lucky enough this year to get to try out three of Smithfield’s fabulous spiral hams.
All Smithfield Spiral Hams are fully cooked, hand trimmed, and uniformly sliced for quality, naturally hickory smoked and made with natural juices to create it’s legendary flavor.
Smithfield offers three glaze flavors and is available at grocery stores nationwide
- Honey: The sweet and tangy flavor of the Honey glaze makes the Smithfield Hickory Smoked Spiral Sliced ham a hit at any gathering.
- Caramel Apple: The taste of sweet Caramel Apple flavor is a perfect complement on top of the family favorite Smithfield Hickory Smoked Spiral sliced ham.
- Pecan Praline: Pecan Praline glazed on a Smithfield Hickory Smoked spiral sliced ham offers a traditional southern flavor providing consumers with a sweet and savory taste.
I shared one of two of my hams with my family and saved my favorite — the Pecan Praline flavor — just for Jorge and I. Thankfully ham stays good for a long time and we got to eat it for lunches for a while. I made sure and froze the ham bone to make bean soup with once it got chilly here in Florida.
Sadly it never actually got chilly and we just couldn’t wait any longer. So I made a giant pot of soup this weekend and Jorge and I ate it for lunch and dinner! It’s full of flavor from the Smithfield ham and it’s budget friendly since dried beans are so cheap. This is the perfect weekend dish to make…the longer it simmers the more flavor from the ham bone!
If you are looking for a healthy, budget friendly, stick to your bones dinner — this is the soup for you.
Rosemary Ham Bean Soup
- 1 pound Great Northern White Beans
- 1 pound navy beans
- Water for soaking
- 3 tablespoons unsalted butter
- 4 large garlic cloves, minced
- 1 large yellow sweet onion, diced
- 1 cup celery, diced
- 12 cups water
- 1 ham bone
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
- 1 heaping cup chopped ham, optional
- 2 teaspoons salt
- 1-2 teaspoons freshly ground back pepper (to taste)
Rinse and sort beans in a large pot. Add 16 cups hot water. Bring to a rapid boil, and boil for 2 minutes. Immediately remove from heat, cover and let stand 1 hour. Then drain and rinse beans, set aside.
In a large stockpot (I used a 12 quart stock pot) over medium high heat, melt butter. Add garlic, cook for 30 seconds. Add onion and celery, cook till beginning to soften.
Add 12 cups water, ham bone and pre-soaked beans. Bring to boil and cover, reduce the heat to low and cook for 1 1/2 hours or until the beans are tender.
Add rosemary, chopped ham, salt & pepper. Cook uncovered for 30 minutes. Remove ham bone and discard.
Serve hot with a hunk of warm french bread!
This post is sponsored by Smithfield Foods. I received compensation for my time and ham for recipe development. However as always, all opinions are my own.
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