When tailgate season arrives, we think “crock pot” time. Whether your party involves taking along a grill for pregame festivities or not, slow cooked foods fit into any menu, be it a side or main dish. On occasion, with earlier game times, it’s just too much rushing to have time for firing up a grill, so waking up to something your pot has cooked for you to grab and go is just what is needed.
This recipe fits the bill. Especially when there’s a chill in the air on fall game days. Just throw everything into the pot before heading to bed the night before… low and slow will wake you up to some good smells. Ice down what you need in the cooler… load up the car and hit the road. A warm bowl of ham and beans with the surprise of peaches will warm up your hands and insides too! Serve as is… but we especially enjoy spooned over a chunk of cornbread.
Serves about 12 as main dish or more if serving as a side.
about 4 tablespoons butter
1-12 ounce package Rays Country Ham, cut into bite size pieces
1 large yellow onion, roughly chopped
1-26 oz. can black beans, drained and rinsed
1-28 oz. can pork and beans (undrained)
1-15 ounce can white beans (we used navy beans, undrained)
2 tablespoons sorghum molasses
2 tablespoons honey
3 tablespoons maple syrup
2 heaping tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1-29 ounce can sliced peaches in lite syrup*
cornbread squares, optional
garnish: crispy pork skins, broken into small pieces
Heat 2 tablespoons of butter in large skillet over medium-high heat. Cook ham pieces about 2 minutes and remove from drippings with slotted spoon. Refrigerate overnight.
Add remaining butter to drippings in skillet and sauté onion until lightly browned.
Turn (5-6 qt.) crock pot on low.Add all ingredients except ham and garnish. Stir in caramelized onions with drippings.
*Using kitchen scissors, cut peaches in the can into smaller (1”) pieces and pour with syrup into beans. Stir and cover.
In the morning, stir in the ham. Secure lid and hit the road.
When time to eat, serve in bowls over cornbread (optional) and “garnish” with pork skins.
