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Smoked Ham Winter Pot
- Serves
6
- Difficulty
Easy
- Ready in
3 hr
By Joanne Harris and Fran Warde
Published 2002
Potée Auvergnate is a traditional French country dish. Every region has its variants, depending on the available vegetables, but this one is southern in character, thickened with chunky haricot beans and potatoes, perfect with a bottle of characterful red wine and an open fire ...
Ingredients
500 g 1.5 kg 6
Method
Soak the haricot beans overnight in water. The next day drain and rinse them well.
Place the ham in a large casserole pot, cover with water and bring to a simmer, then cook for 10 minutes before draining and discarding the water. Return the ham to the casserole along with the onions, garlic, haricot beans, bay leaf, thyme, pepper and Dijon mustard. Just cover with water, gently bring up
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