Reviewed: Nov. 7, 2008

I made this last night & it was a total hit. I took out the sugar & forgot to add the onions. I did add 3 Bay leaves & Lawry's season salt. I also put it in the crock pot & let it cook on low for about 8-9hrs. My fiance could not stop eating it.

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AVONSHANON

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Oct. 28, 2008

WAY TO MUCH SUGAR. I forgot to reread the reviews before I made this and didn't cut the sugar down. I'll make this again but just like one other person suggested I'll probably cut it down to a table spoon and add after it is done cooking if I think it needs more. Kinda mad because I made double to have left overs and not only was I able to eat it for left overs I ruined the only ham hock I had from our pig this year.

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Skuba

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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Reviewed: Oct. 20, 2008

loved this recipe and so did the family

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smcneill

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Reviewed: Oct. 8, 2008

i dumped all in crock pot in the am- came out very good- i cut down on the brown sugar- next time i may omit all together

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STEINY

Cooking Level: Expert

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Reviewed: Sep. 29, 2008

I used an inexpensive ham steak for this recipe - it turned out delicious! I added a few "shakes" of Tabasco and my husband couldn't stop commenting on how great the sweet and spicy flavor was. Thanks for sharing this recipe!!

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MRSMORTON

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Sep. 25, 2008

My hubby and I really liked this one....but will make a few changes next go. It was a bit sweet for our taste, although neither of us thought it was "too" sweet. We prefer spicy however and plan to "heat it up" a bit next time, adding some crushed red pepper and lessoning the brown sugar just a tad. Kido was home when we thawed and heated up the leftovers and agreed with his father and I.

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MaBell

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Green Forest, Arkansas, USA

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Reviewed: Aug. 4, 2008

Good flavor. Everyone liked them. I used chili powder instead of cayenne since I was out and used half the brown sugar. It was nice. I will make with cayenne next time to make sure there is a little kick to it.

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ryann

Cooking Level: Intermediate

Home Town: Kelseyville, California, USA

Living In: Seymour, Texas, USA

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Reviewed: Jul. 28, 2008

This was absolutely delicious! I basically made this recipe "as is" except I used canned instead of dry beans, and added some garlic. I did not think it was too sweet, as others have mentioned. I truly thought this recipe was spot on. My 18 month and five year old loved it, my nine year old picky eater only ate the ham, but my husband, who gagged at the thought of having this meal, was VERY impressed. We will work this into our regular rotation. Thanks for the post!

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Carrie

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

Living In: Parker, Colorado, USA

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Reviewed: Jul. 21, 2008

My family loved this recipe. I didn't want to mess with soaking the beans over night, so I bought a large jar of northern beans instead. I added 1/4 cup water to the beans when putting them in the crockpot with the rest of the ingredients. It turned out fantastic. Wonderful flavor!

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JJ

Cooking Level: Expert

Home Town: Paullina, Iowa, USA

Living In: Sutherland, Iowa, USA

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Reviewed: Jul. 10, 2008

Wow.... This stuff is amazing. I brought it into work for a carry-in and EVERYONE was impressed! My bf is a butcher so he brought home some fresh cubed ham (yummy).. I used two jars of Randall's Great Northern Beans, sauteed the onions and ham together in butter, put all ingredients into crock pot and let cook all day long. I did cut back the brown sugar to just a couple of pinches. Best ham and beans I've ever had! Thanks for the post!

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Courtneycooks

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Jul. 6, 2008

So yummy. I put it in the crock pot.I added a ham hock it so I increased the water. I put the water about an inch above the ham hock. I had too much liquid but drained some of it. Turned out great. It took about 10 hours to cook.

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jul. 2, 2008

Slightly sweet, yummy! This is how I modified the recipe for a pressure cooker: 1st do the initial soak on the beans. 2nd, Later in the day when the beans had been soaking for a couple of hours I cooked them in my pressure cooker following the pressure cooker cookbook, using the maximum time reccomended. After the beans were cooked I drained them and added the rest of the ingredients, cutting back on the amount of water reccomended. Then I heated it all up and simmered for 15 minutes or so. Turned out great, the beans were very mushy like we like. Next time I may try adding all the ingrediants in with the beans as they cook.

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DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

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Reviewed: Jun. 9, 2008

I'm only giving this three stars because I didn't like it. It was so bland, I had to "doctor" it up a bit... and it still wasn't as good as everyone on this site claimed it to be. My husband however liked it and ate most of it.

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Angie

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Jun. 8, 2008

Instead of using water I use chicken stock. I also soak the beans overnight in half water and half chicken stock. It gives the beans more flavor! I also use a couple bay leaves to had some more flavor.

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Kayla

Cooking Level: Intermediate

Living In: Pierre, South Dakota, USA

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Reviewed: Jun. 1, 2008

I guess it's a matter of personal taste, but no one in my family enjoyed it. I cut the sugar way down as suggested, but it still came out too sweet for us.

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Erin

Cooking Level: Expert

Home Town: Alpine, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: May 7, 2008

Best ham and beans I ever made or tasted even the worst food critics in our family loved it.

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tamo

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Reviewed: May 4, 2008

The main change I made to this was using canned beans as I despise messing with dried beans. That created some guessing on water amounts etc., and I cooked it sort of "backwards." i.e. I put all the other ingredients in first, covered with water, and let that cook for a while to blend the flavors & bring the ham flavor out. Then added the (undrained) beans last so they wouldn't get mushy, and cooked a bit longer to heat them through. It ended up rather soupy, so I then let it cook down some more. I ended up liking it soupy better. LOL. Not a bad little recipe. Interestingly, I'm not into sweet stuff much, didn't read the reviews first, used all the brown sugar, and did not find this too sweet at all. It was a bit odd, but that's not necessarily a bad thing.

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Erimess

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2008

I love this recipe but I add sliced carrots and a little fresh sliced garlic and cut the brown sugar in half to 1/4 of a cup.

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Butterbean

Cooking Level: Expert

Home Town: Lakeville, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Apr. 8, 2008

Very tasty! I'm not too keen on beans but these were nice. I put 2 slices bacon in to compensate for little bit of ham I had.

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barbhug

Cooking Level: Intermediate

Home Town: Windsor Locks, Connecticut, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 27, 2008

The recipe caught my eye because it called for brown sugar. I grew up in Southern MO and it all my years of making ham and beans I have never used that ingredient. It was a fantastic addition and added just a undertone of sweetness to the dish.

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