ham green beans and potatoes recipe
The Best ham green beans and potatoes recipe
Ham, green beans, and potatoes is one of those meals I make when I want dinner to feel easy and still taste like I actually put effort in. I love it because everything goes into one pot and I am not left staring at a sink full of dishes at eight at night. The ham gives the whole thing a salty, smoky flavor that soaks into the potatoes and beans while they cook, so you get a full meal out of a short ingredient list. I keep the ham, green beans, and potatoes in my regular grocery rotation because none of it is expensive and I usually have most of it on hand already.
My kids eat this without complaints, which says a lot in my house. The potatoes come out soft and buttery and the green beans take on that ham flavor instead of tasting plain, so even the ones who usually push vegetables around clean their plates. My husband goes back for a second bowl every time I make it, and I have brought this to potlucks and family dinners more than once because it feeds a crowd without much work. It works on a random Tuesday night just as well as it works for Easter or a holiday table next to the bigger dishes.
I also feel good about serving it. Green beans bring real substance to the plate, and the ham adds enough protein to make it a filling meal on its own, especially with a slice of cornbread or a piece of bread on the side. It is warm, hearty food that does not sit heavy, and it reheats well the next day, which matters when I am packing lunches or planning ahead. This is the kind of recipe I hand to friends who are learning to cook, because it is forgiving, it does not need fancy equipment, and it turns out right every time.
Ham, Green Beans, and Potatoes
A one-pot skillet of cubed ham, fresh green beans, and chunks of potato simmered in a light savory broth. The ham seasons the vegetables as they cook, so the dish needs little more than an onion, garlic, and a pinch of paprika.
🥘Ingredients
For the Skillet
For the Seasoning and Broth
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ham, Green Beans, and Potatoes Works
This ham, green beans, and potatoes recipe is one I keep coming back to because it works for just about any occasion. Whether it is a busy weeknight or a family gathering, you get a full meal in one pot without a lot of fuss. It feeds a crowd, it is easy to double, and everyone at the table finds something on their plate they like.
❓ Frequently Asked Questions About Ham, Green Beans, and Potatoes
1. Do I have to use ham hocks, or can I use another cut of ham?
Ham hocks are the classic choice because they give the pot a smoky, savory base as they simmer. You can swap in a smoked ham shank for more meat, diced leftover ham stirred in near the end, or a couple of slices of thick-cut bacon if that is what you have on hand. If you use a leaner cut that is already cooked, add it later in the process so it does not turn mushy.
2. How do I keep the potatoes and green beans from turning to mush?
Add them in stages and keep an eye on the pot. Potatoes generally need more time than green beans, so give them a head start and add the beans in the last stretch of cooking. Cut potatoes into even chunks so they finish at the same time, and simmer gently rather than at a rolling boil. Fresh beans hold their shape better than frozen, and frozen beans should go in near the very end.
3. Can I make this recipe in a slow cooker or Instant Pot?
Yes, both work well. For a slow cooker, put the ham and aromatics in with the broth and cook on low for several hours, then add the potatoes and green beans for the final hour or two so they do not overcook. For a pressure cooker, cook the ham first to build flavor in the liquid, then add the vegetables and cook them briefly under pressure. Times vary by model, so check the vegetables early the first time you make it.
4. What can I do if the broth tastes bland or too salty?
Taste the liquid once the ham has simmered a while, before you add any extra salt. Ham can be quite salty on its own, so seasoning early often leads to an oversalted pot. If it is too salty, add more water or unsalted broth and a couple of extra potatoes to absorb some of it. If it tastes flat, a pinch of black pepper, a bay leaf, or a splash of apple cider vinegar will usually wake it up.
5. How should I store leftovers, and will they keep?
Cool the pot within a couple of hours, then store the ham, vegetables, and broth together in a sealed container in the refrigerator for about three to four days. Keep in mind that the potatoes will keep absorbing liquid and soften as it sits. Reheat gently on the stovetop with a little extra broth or water to loosen it back up. If you plan to freeze a batch, the potatoes tend to change texture, so it is best to freeze the ham and broth and add fresh potatoes when you reheat.
