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Post by tnwaltz on Apr 2, 2008 21:12:48 GMT -5
nana, I bought this little chunk of country ham, not quite a pound. I need to cook it before I dice it up to season a small pot of pinto beans--just the canned kind. My mom used to make beans and cornbread muffins and I'm having a hankering.
How hot an oven and for how long? Can you advise me?
Thanks so much!!
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Post by bignana on Apr 2, 2008 21:16:08 GMT -5
nana, I bought this little chunk of country ham, not quite a pound. I need to cook it before I dice it up to season a small pot of pinto beans--just the canned kind. My mom used to make beans and cornbread muffins and I'm having a hankering. How hot an oven and for how long? Can you advise me? Thanks so much!! Cooking the ham or the cornbread?
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Post by 1timewonder on Apr 2, 2008 21:24:21 GMT -5
I'm not nana, but I do some mean cornbread. Muffin tin I would do 375 for about 30 minutes or until golden on top. Now, if you're talking an iron skillet (best) I do 500 about the same time or same golden brown.
tip... iron skillet... heat on stove with about 2 tablespoons oil and 2 tablespoons butter until sizzling. Then add cornmeal mixture and place in oven. Makes a great crust that way. Oh, and never ever add sugar to the cornmeal batter. Totally ruins the crust.
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Post by tnwaltz on Apr 2, 2008 21:25:50 GMT -5
Cooking this little piece of country ham, 0.92lbs, not quite a whole pound.
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Post by tnwaltz on Apr 2, 2008 21:26:18 GMT -5
I'm cool with the cornbread. I use the recipe on the cornmeal container.
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Post by bignana on Apr 2, 2008 21:30:38 GMT -5
Cooking this little piece of country ham, 0.92lbs, not quite a whole pound. I just had a meeting with the other cook in this house and we both agree that you would not have to cook the ham first. It will cook as the beans cook. But do not add salt. If it is country ham it will be salty.
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Post by tnwaltz on Apr 2, 2008 21:34:15 GMT -5
Except the beans are the canned kind and won't need much cooking. So, if I dice it up and cook it with the beans, does bigpapaw have an estimate of how long before the ham is cooked through?
I love when men cook.
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Post by bignana on Apr 2, 2008 21:41:45 GMT -5
I forgot you did say canned. You could boil the ham for about 20 or 30 min. and then add it to your canned beans. After you put the ham in the beans, I would still cook them for about 30 mins. You need to keep an eye on the liquid in the beans. If it boils down and you add more water it will help to thicken the bean soup. This is not an exact science. I have never added ham to a can of beans, we always by the Lucks brand that is already seasoned with pork. Hope we have helped you.
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Post by CoffeeShooter on Apr 2, 2008 21:41:54 GMT -5
Don't you think the canned beans will have ham in them?
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Post by tnwaltz on Apr 2, 2008 21:46:28 GMT -5
Not the ones I bought, just 4 cans of plain old campbells pinto beans. Mom used to cook them the "long" way, soak 'em overnight and add a hamhock to cook with them. I haven't the time or patience for all of that but I did want some real ham in there. I really miss my mom's cooking and it's funny because this was never one of my favorites but, for some reason, I've got the craving for it.
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Post by tnwaltz on Apr 2, 2008 21:47:31 GMT -5
Plus, boiling might take some of that salt out. Good idea. Thanks nana--I'll report back!!
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Post by misinglink on Apr 3, 2008 6:36:02 GMT -5
I would think the ham would be cured and already cooked. It should just need to be warmed with the beans.
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Post by manlyman on Apr 3, 2008 8:54:24 GMT -5
Being the chief cook in my home, I would have to concur with missinglink. I have never met a canned ham that was not ready to eat straight from the can. Heating up is always good though. The only ham you really truly need to cook is a "fresh" ham. This type of ham has not been cooked or cured, it is raw pork.
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Post by Fredo on Apr 3, 2008 9:16:14 GMT -5
I know it's more trouble, but the dried beans are really tons better than the canned kind. On top of that, they don't have all the extra factory goo in the can.
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Post by CoffeeShooter on Apr 3, 2008 9:46:37 GMT -5
ewww
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Post by Diremaker on Apr 3, 2008 10:10:27 GMT -5
Canned pinto beans... there's a bible verse condemning that. I quite sure there is... either that or it's a sure sign of communism...
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Post by bignana on Apr 3, 2008 10:16:02 GMT -5
I would think the ham would be cured and already cooked. It should just need to be warmed with the beans. I took it that the ham was not canned. If it is canned then it would not need to be boiled. And I agree dried is better if you have the time. I don't like beans cooked in a crock pot. The juice is not thick enough. If I cooked in a crock pot I would also boil them for awhile to thicken up the juice.
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Post by Diremaker on Apr 3, 2008 10:26:30 GMT -5
If you like the flavor that you get cooking dried beans from scratch, but hate the time it takes there's only one way to go... pressure cooker. The beans are normally ready in about 15 minutes and great flavor is retained due to the cooking method. You can then take a few minutes on the stove to thicken the juice.
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Post by Diremaker on Apr 3, 2008 10:29:40 GMT -5
AND... as an added note, you can get a lot more flavor out of the ham if you go ahead and dice it, then fry it in a skillet for a short period, say, just till it starts to render some fat, then put ham, drippings and all in the beans.
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Post by bignana on Apr 3, 2008 10:55:00 GMT -5
You are making me soooo hungry. I will have to admit that my husband cooks a better pot of beans than I do. Men make good cooks too.
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Post by tnwaltz on Apr 3, 2008 11:12:12 GMT -5
It's NOT a canned ham. It is a small piece of uncooked Country Ham. If it was a canned ham, I'd not have to ask nana how long to cook it for. I can cook. I've just never dealt with fresh ham before.
And, yes, I know dry beans are best. I just don't have the patience or the time to deal with it righ now.
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Post by Diremaker on Apr 5, 2008 0:41:23 GMT -5
Make the small investment of a good pressure cooker. Dry beans cooked tender in 20 minutes. Release the pressue then finish on the stove for another 20 or so to thicken.
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Post by tnwaltz on Apr 6, 2008 19:54:43 GMT -5
nana, Tell bigpapaw that the boiling worked. I did boil it twice as long as I really wanted to get as much salt out as I could. Then I let it rest about 10mins on a plate before I diced it up to add to the pot of beans. I added some onion and a little bit of jalepeno slices and when it cooked down a bit, I added part of one of hubby's beers. Mmmm... cornbread and beans!!
Thanks for your help.
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Post by bignana on Apr 6, 2008 20:03:16 GMT -5
You are welcome. Glad it turned out good. Hope you enjoyed it.
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Post by tnwaltz on Apr 6, 2008 20:28:35 GMT -5
I wish I could pass a bowl through the computer to you!!
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