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Slow Cooker Coconut Rice Pudding with Fresh Mango
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Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Ham & Beans

Slow Cooker Ham and Beans

  • Cooking Time:

    8-10 hours on low
  • Servings:

    8

Ingredients

1 package of Hurst’s Great Northern HamBeens (soaked overnight)
1 ham bone with leftover ham OR 1lb. ham steak, cut in big chunks
1 seasoning packet from the Hurst Bean package
1 onion, chopped
2 tsp. fresh minced garlic
6 c. Chicken Broth
Salt & Pepper to taste

It’s East­er time and there’s no bet­ter way to use up that left­over East­er ham than to make a big deli­cious pot of Ham & Beans in the slow cook­er! Grow­ing up, my mom made ham & beans with our East­er ham bone and left­over ham — it was a hearty meal that helped us stretch the food bud­get a lit­tle fur­ther. Even today when I make Slow Cook­er Ham & Beans I think of hap­py child­hood mem­o­ries and com­ing home to that deli­cious aro­ma!

  1. Rinse and sort through the beans. Check for any unwant­ed debris and dis­card.
  2. Cov­er beans in water and soak overnight.
  3. Next day: drain liq­uid from beans
  4. Place all ingre­di­ents in a large (6 quart or larg­er) slow cook­er.
  5. Give it a good stir!
  6. Cov­er & Crock on LOW for 8–10 hours, depend­ing on your pre­ferred tex­ture.
  7. Serve with corn bread and enjoy.

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

 

Ham & Beans Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Lynn Higginbotham
Guest
Lynn Higginbotham

find­ing a stur­dy lit­tle branch, spray paint­ing it white and hang­ing plas­tic East­er eggs in it, mak­ing a bun­ny cake, and recent­ly dyed dev­iled eggs.

YES!!!! Love some slow cook­er ham & beans!!!!

Chyrie Moore
Guest
Chyrie Moore

I dye peeled, hard boiled, eggs and dev­il them. I put them back togeth­er and hide them in a plat­ter of shred­ded let­tuce.

Denise Founder
Guest
Denise Founder

We have my husband’s fam­i­ly over to our home for East­er din­ner. We also invite any­one we know who does not have fam­i­ly to eat with in our area. We don’t want any­one to be alone on the hol­i­day.

Lisa Damschroder
Guest
Lisa Damschroder

I loved hunt­ing for col­ored eggs and my filled East­er bas­ket that my mom would hide when I was lit­tle. So I did that for my son (he’s now 24), to pass along that tra­di­tion. He would some­times com­plain that I hid them too well!

Elaine McDonnell
Guest
Elaine McDonnell

I love to make my Mom’s pud­ding dessert…it’s lay­ered, with either pis­ta­chio pud­ding (for the adults) or the choco­late (the kids’ all-time favorite). It’s made the night before and kept in the refrig.
Lay­ered with a sim­ple, pie-like crust, then a cream cheese/cool whip lay­er, and to top it off a pud­ding layer.…so creamy and cool and Spring-y!!

Kay
Guest
Kay

Our tra­di­tion is a cake shaped as a sheep.

Leslie
Guest
Leslie

My girls and I make an East­er Bun­ny cake. It’s made with two round cakes and can­dy.

Tabitha
Guest
Tabitha

I have always loved our East­er tra­di­tion of a big fam­i­ly lunch with ham, and all the fix­ings. I’ve always been the des­ig­nat­ed dev­iled egg mak­er 🙂

Doris Henson
Guest
Doris Henson

A pot of beans was always on our eat­ing table when I was grow­ing up..just like the salt and pep­per shak­er was. I still love beans to this day…no mat­ter what kind. Being alone now, I still will make a pot once in awhile and just eat on it until they are gone. I don’t have a spe­cif­ic tra­di­tion for Easter…other than giv­ing spe­cial thanks that day for every­thing East­er is.

Chrissy
Guest
Chrissy

We always have ham on East­er.

Kim
Guest
Kim

Ham and ched­dar pota­toes done in crock pot. Favorite after east­er din­ner with our left­over ham yum.

Judy Seyfert
Guest

I make a lamb cake using my Mom’s lamb mold.

Sue
Guest
Sue

I love cook­ing a ham along with slaw, mac and cheese and pota­to sal­ad. And some kind of desert. Mmm­mm.

Lisa
Guest
Lisa

East­er bun­ny cake is a must (car­rot cake with cream cheese frost­ing dec­o­rat­ed with green coconut (green food col­or­ing mixed with the coconut) and peanut M and Ms for the “eggs”.

Kim Honeycutt
Guest
Kim Honeycutt

My Mom made East­er and every hol­i­day spe­cial. I loved get­ting a pret­ty East­er dress and new shoes to wear to church, dying eggs, my over­filled East­er bas­ket, going to church then com­ing home and hav­ing the BEST EVER din­ner that my Mom made with Love! Then, end­ing the day with an East­er egg hunt. Love and Miss those days!

Patricia Villalobos
Guest
Patricia Villalobos

Dying the eggs and hide en them and being with fam­i­ly!!!

Shirley Claussen
Guest
Shirley Claussen

Boiled din­ner with left­over ham!

Melissa Buck
Guest
Melissa Buck

Each Year, we head to the Jer­sey Shore and par­tic­i­pate in the East­er Egg Hunt on the Beach!!! It’s amaz­ing 🙂

Rachel
Guest
Rachel

Car­rot cake of course!

Colleen
Guest
Colleen

Dying eggs with my sis­ters. Even though we are all adults now we still enjoy sit­ting down togeth­er and dying as many eggs as we can! It’s some­thing we’ve been doing since we were young kids.

Barbara N
Guest
Barbara N

The lamb cur­ry that was made from left­over roast lamb and gravy. Yum!

Barb Cary
Guest
Barb Cary

Sounds great!

M.E.
Guest

We have a stan­dard menu of Ham, Green Bean Casse­role, Sweet Pota­toes with Marsh­mal­lows & Jello/Cottage Cheese/Fruit/Cool Whip Sal­ad. I’m not allowed to vary this menu! I some­times may add a dish, but can­not sub­tract. We have start­ed get­ting the wood­en com­mem­o­ra­tive White House East­er Eggs for our grands each year.

Megan T
Guest
Megan T

My fam­i­ly is pret­ty young, so my hus­band and I have lots of oppor­tu­ni­ties to estab­lish mean­ing­ful tra­di­tions. We do the East­er bas­ket thing for our kids, but before we do we read about Christ’s res­ur­rec­tion togeth­er from the Bible. We try to build tra­di­tions that help them focus on the most impor­tant things first. 🙂

Jan s
Guest
Jan s

Din­ner with my daugh­ters and their fam­i­ly. Hav­ing the young ones there makes the day even more spe­cial!

Vickie
Guest
Vickie

Things have changed since I was a kid..but, many of the tra­di­tions continue..Sunrise East­er Ser­vice, fol­lowed by Sun­day Din­ner (which is lunch in the South) then the egg hunt…eggs are col­ored the night before…we dec­o­rate the house..put a East­er wreath on the door…we also have a Adult Egg Hunt..so much fun…We stay in our Sun­day clothes until after dinner..and, then change for the hunts..we like to dress up for Hol­i­day din­ners and Church…we also make a vari­ety of choco­lates using vin­tage molds…lots of fun things…thanks

Jessica
Guest
Jessica

Hi Jenn-

I can’t seem to find Hurst prod­ucts in my local gro­cery store (New Jer­sey Weg­mans); could you tell what sea­son­ings are includ­ed with the beans in case I can’t find? Or do you sug­gest an alter­na­tive prod­uct for beans and sea­son­ing?

Thanks! Jes­si­ca

p.s.….My fam­i­ly and I tru­ly enjoy the recipes that I’ve tried from your web­site- a def­i­nite go to!

Jeff dugan
Guest
Jeff dugan

Could you use a can ham. I was giv­en one not sure what to do with it

karen
Guest
karen

what did I do wrong? I soaked the beans overnight; all ingre­di­ents put in crock pot on low. after 10 hrs, beans were still hard. very watery, not thick at all as in pic­ture. Smells great, but dis­ap­point­ed in final dish…

Pat Johns
Guest

I don’t have Hurst beans in my area. What sea­son­ings can I sub­sti­tute for the pack­age?

Barb
Guest
Barb

I’ve always want­ed more fla­vor, so did some exper­i­ment­ing that have got­ten rave reviews…Add 6 slices of thick smoked cooked bacon chipped in small pieces,. Add a fresh bay Leaf..Makes a world of fla­vor dif­fer­ence.. two table­spoons of cumin…Two table spoons worstishire and a clove of garlic..Takes it from good to wow. Some­times if I’m in a time pinch I cheat and use the already cooked Jared beans with spices..My addi­tions above and the ingre­di­ents for this recipe minus the dry beans a lit­tle water and cook on stove top for an hour on 2. Or 3 study­ing occa­sion­al­ly or… Read more »

Barb
Guest
Barb

Oops..Only one cup or so of chick­en broth if using jarred..Depending how think it brothy u like it.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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