Skip to main content
Epicurious
Bon Appétit

Lima Beans with Ham

3.6

(8)

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

Test-kitchen tip:

If using country ham, chef Michael Smith recommends soaking it overnight, with one change of water, before using in this recipe.

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

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.

TagsTomatoVegetableLima BeanWhite BeanBean and LegumeHamMeatDinnerBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.