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Baked Beans and Ham

Baked Beans and Ham

Southern Living FEBRUARY 2005

  • Yield: Makes 6 to 8 servings
  • Cook time: 1 Hour, 5 Minutes
  • Prep time: 15 Minutes
  • Soak: 8 Hours
  • Bake: 1 Hour


  • 1 (20-ounce) package dried 15-bean soup mix
  • 4 cups water
  • 2 (8-ounce) smoked ham hocks
  • 1 large sweet onion, diced
  • 2 cups chopped cooked ham
  • 2 tablespoons vegetable oil
  • 2 cups ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons spicy brown mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup bourbon (optional)


Place beans in a Dutch oven; add water 2 inches above beans, and soak 8 hours. Drain.

Bring beans, 4 cups water, and ham hocks to a boil in a Dutch oven; cover, reduce heat, and simmer 1 hour or until beans are tender. Drain. Remove beans; set beans aside. Remove ham hocks, and let cool; chop meat, discarding skin and bones.

Sauté onion and 2 cups ham in hot oil in Dutch oven 5 minutes or until onion is tender. Add beans, reserved meat from ham hocks, ketchup, next 4 ingredients, and, if desired, bourbon to Dutch oven.

Bake, covered, at 350° for 1 hour.


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Baked Beans and Ham Recipe