Smoked Ham Winter Pot

Name: Smoked Ham Winter Pot
Prep time: 40 min
Cook time: 2 h 15 min
Total time: 2 h 55 min
Yield: Serves 6
Cuisine: French
Ingredients: 1.5 kg piece of smoked ham; 500 g haricot beans; freshly ground black pepper; a sprig of thyme; 1 bay leaf; 2 cloves of garlic, crushed, peeled and chopped; 500 g small to medium waxy potatoes, peeled but left whole; 6 carrots, cut into 5cm pieces; 1 tbsp Dijon mustard; sea salt; 3 leeks, cut into 5cm pieces; a large bunch of flat-leaf parsley, finely chopped; 200 g green beans, topped and tailed; 6 small red onions, peeled

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

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 haricot beans
1.5 kg piece of smoked ham
6 small

Europe
France
Main course
Gluten-free
Winter
Mediterranean

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