Like a Fine Wine

Most things just get better with age. Some things become more mellow. Others more intense. Some have more character and depth. This can be said about wine and most people. Youth is wasted on the young, they haven’t a clue.

That’s it. That’s my pearl of wisdom for the day. Wouldn’t it be interesting to start life over again, but know all you know this moment? There’s a flaw in that idea. Who you are today is a result of all the mistakes and wrong turns and lessons learned to get here. Oh well. Time to see what’s cooking.

Anytime I make a ham dinner, be it Christmas, Easter or just because, I look for a ham larger than what I need, with a nice beautiful bone. After the first meal, I’ll trim most (but not all) of the remaining meat away from the bone. Wrap it in foil, then in a freezer bag and save that bad boy for later.

Keep in mind when preparing the Ham Supper how the ham is prepared will influence the pot of beans. Since I tend to change up my ham, it means the beans are rarely the same twice. In all the years I’ve been making Ham Bone and Beans, this was the best yet. I have to give credit where credit is due. The Apple and Onion Glazed Hickory Ham for the feast of Saint Paul’s conversion was amazing. And so is this pot of beans.

Now I know that I really should learn to love Southern Cornbread – a little salty, a lot less like a corn cake than the Sweet Northern Style. I was raised on Sweet Cornbread. I think even after we start callin’ Tennessee home and I get that slow, deliberate drawl in my speech, I’ll still be makin’ my Yankee Cornbread.

Smoked Ham Bone and Beans
1/2 cup Pinto Beans
1/2 cup Pink Beans
1 Yellow Onion
1 Ham Bone (from a ham dinner)
Leftover Ham
3 cups Water
Salt to taste
Black Pepper to taste

Pick through beans, rinse with cold water to remove any dirt. Place in a large pot and cover with cold water. Let beans soak overnight. If the ham is in the freezer, now would be the perfect time to let it thaw in the fridge.

Drain water from pot and rinse beans. Return to pot with 3 cups of water. Bring to a boil. Lower heat, add onion and let simmer until beans are tender but firm, about 3 hours, adding more water as necessary.

Add ham bone and any additional ham meat that was saved. Simmer for 1 hour. Allow sauce to thicken during final hour of cooking time.

Remove bone from pot. Pick off any ham remaining on bone to add to the pot.

Taste and adjust seasoning if necessary. Serve with warm cornbread and lots of sweet butter.

Northern Style Sweet Corn Bread
Dry Ingredients
1-1/2 cup Flour
2/3 cup Sugar
1/2 cup Yellow Corn Meal
1 tablespoon Baking Powder
1/2 teaspoon Salt

Wet Ingredients:
2 large Eggs, slightly beaten
1-1/4 cups Milk
1/3 cup Vegetable Oil
3 tablespoons Butter, melted

Heat oven to 350-degrees. Lightly grease an 8-inch square baking pan. Set aside until ready to use.

Combine dry ingredients in a medium size bowl. Set aside. In another bowl, lightly beat eggs. Add milk, oil and melted butter. Whip until well blended.

Pour wet ingredients into dry ingredients. Mix until well incorporated. Pour batter into baking pan.

Bake until golden brown, about 35 minutes. Remove from oven, serve warm with plenty of sweet, creamy butter.

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Then I acknowledged my sin to You,
my guilt I covered not.
I said, “I confess my faults to the LORD,”
and You took away the guilt of my sin.