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Ingredients:
 Feel free to substitute cured ham for this recipe. I personaly prefer non-smoked meats which is why I bought the ham raw, instead of cured - less salt and more of a "meaty" flavor.
Yeah, I know this is sort of long and involved for a simple southern dish, but I'm a firm believer of if you cook with shit, you'll end up with shit, which is why I hate using pre-made stocks.
Making the Ham Stock
Ham Stock Ingredients:
2 lb Ham Hocks
4 slices Bacon
3 Carrots
4 stalks of Celery
4 cloves Garlic
1 large Onion
2 Shallots
1/4 cup Olive Oil
3 Bay Leaves
2 Quarts Water
Black Pepper
4 Tbsp Chicken Base
Seasoning Salt
- Sachet d'epices-
3 tbsp Thyme
1 tbsp Mustard Powder
1 tbsp Cinnamon
2 tsp Pepper Medley
1 tbsp Cumin
1 tbsp Basil
Roughly cut the carrots, celery, onion, garlic, and shallots – don’t bother peeling or prepping. Sauté the vegetables for a few minutes in the olive oil
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Step 1:
 Then add the water, ham, bacon, bay leaves, and seasonings.
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Step 2:
 After 20 minutes, wrap the sachet d’epices in cheesecloth and drop in the stock.
Let reduce for a couple hours. Strain through a cheesecloth.
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Step 3:
 Cooking the Ham:
Ingredients:
10 lb Ham Roast
1 can crushed Pineapple
Brown Sugar
Mustard Powder
Honey
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Step 4:
 Score the top of the ham at inch intervals – since this is going to be cut up and mixed with the beans, there’s no need to get fancy – you just want the glaze to soak in. Rub a bit of mustard powder into the skin of the ham. Coat the ham in honey, and spread the crushed pineapple on top. Top with about 1/2lb of brown sugar.
Put the ham in at 325 for 5 hours or until it reaches 160. As the ham cooks, the juices will start flowing, causing everything to mix and create a nice glaze. Every 1/2 an hour or so, re-glaze the ham (take the juices and pour it back onto the ham).
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Step 5:
 About one hour into cooking:
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Step 6:
 About four hours into cooking:
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Step 7:
 Fully cooked ham:
Let cool for about 30 minutes, trim, and cut into bitesized chunks. You'll use probably around 1/2 the ham, and save the rest for sandwiches.
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Step 8:
 Making the Ham and Beans:
Ingredients:
2lb Navy Beans
1 medium Onion
5 cloves Garlic
3 Shallots
3 Carrots (diced)
4 slices bacon (diced)
1/2 cup Whiskey
2 tsp Chicken Base
Seasoning Salt
Pepper
1/4 cup Worchester Sauce
3 dashes Soy Sauce
1/4 cup Brown Sugar
Soak the beans overnight in a pot of water.
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Step 9:
 Cook the beans for 2 to 3 hours in the ham stock until almost ready to break up.
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Step 10:
 In the meantime, cook off the bacon, and add to the beans.
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Step 11:
 In the grease, saute the onion, garlic and shallots.
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Step 12:
 Once tender, add the chicken base and seasoning salt to taste. Pour the whiskey in the skillet and let get hot.
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Step 13:
 Light, and flambe until the fire goes out.
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Step 14:
 Flambe:
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Step 15:
 Add the carrots, ham, onion flambe, and remaining ingredients to the beans and cook for 1/2 an hour longer. Garnish and serve.
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