Which type of ham do you prefer for beans and for soup flavoring

GoldenQ

I have been using uncured hickory smoked carver type ham for beans and soups but after reading some of the post on here I would like to know which type ham some of you prefer for soups and beans.  I plan to try RRP's recipe next and only buy ham for soup or beans so I would like advice.  If whole am is preferred, which type and I can freeze some. When I have tried hocks they have left things with too much fat for our taste.

RRP

I prefer to use the left over ham from egging a full Cook's brand shank. I have tried making my soup with slabs purchased, but those soups were not up to par. There is such delicious meat close to the bone that is a pure delicacy!

fishlessman

bone in, lots of flavor from the bone. for beans, usually use salt pork cubed small, the fat melts away for the most part from the long cook from dried beans

buzd504

A combination of tasso and pickled pork.

nolaegghead

buzd504 said:

A combination of tasso and pickled pork.

This right here.  I don't know how available this stuff is outside Louisiana tho....

hoosier_egger

I'm with @RRP I use my left over shank portion bone

Botch

Last pot of beans I used some leftover "carving" ham and was pretty disappointed.  Next time if the store doesn't have those small smoked hocks, I'll make rice instead.  

fishlessman

nolaegghead said:

buzd504 said:

A combination of tasso and pickled pork.

This right here.  I don't know how available this stuff is outside Louisiana tho....

pickled pigs feet at the local elderly ww2 bar,  probably been in the jar since ww2

Legume

Bone+extra from a Costco spiral cut ham.  The whole end of the ham has a bunch of uncut chunks that I quickly cube up.  I usually pull the bone after an hour or two and trim the meat off at that point.

lkapigian

Slab bacon or smoked ham hock 

Acn

lkapigian said:

Slab bacon or smoked ham hock 

These are both good options.  If you insist on ham, this is probably the best option for you:
Whole Hickory Smoked Country Ham Deboned & Sliced (bentonscountryham.com)

Unless you want to go down the jamon rabbit hole, since the Spanish can do ham better than anyone else in the world.

But for beans, I much prefer sausage.  Andouille, chorizo, merguez, even hot italian. 

MasterC

The big flavor comes from the stock. I trim off most of the remaining meat from the bone leaving some for the stock. In a large pot I will add mirepoix, bone and bay leaf and simmer 8 hours or overnight in a crock pot. Chill in refrigerator and you can remove the fat, it will  solidified on top. Mrs.C calls it liquid ham.

The Cen-Tex Smoker

GoldenQ said:

I have been using uncured hickory smoked carver type ham for beans and soups but after reading some of the post on here I would like to know which type ham some of you prefer for soups and beans.  I plan to try RRP's recipe next and only buy ham for soup or beans so I would like advice.  If whole am is preferred, which type and I can freeze some. When I have tried hocks they have left things with too much fat for our taste.

If you are going store bought, Nueske’s is hard to beat. If we don't have any house cured stuff, we always go Nueske’s. Theirs might even be better if I was forced to be honest. 

Roadpuke0

The real game is using smoked ham hocks as stated above. Northern white bean and some salt pork as well.

MediumRarely

For me soup & beans are two separate cooks, although I do add cooked beans (usually soaked then pressure cooked) to some of my soups at the final reveal. When cooking beans in water, broth, etc. (red beans/rice, cassoulet, etc.) adding some or most of the above flavor charmers are excellent choices for me (read this as my wife). Ham hocks, left overs, salt pork....

For most (not all) soups, I tend to go down a different path. First render either chorizo or pancetta (remove) and saute onions, add roasted carrots. Separately I bring broth (usually chicken) to a simmer and add garlic, ginger along with leftover trimmings from peppers, kale, chard, spinach, herbs etc. After 20 minutes or so, buzz up the fortified broth and add to onion. Voila - soup base.

MasterC

SGH

lkapigian said:

Slab bacon or smoked ham hock 

Agree. And when the mood strikes me I use both 👍