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Navy Beans and Cornbread
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<blockquote data-quote="Jogeephus" data-source="post: 1456264" data-attributes="member: 4362"><p>I have no idea how your mother's tasted but I'd be willing to bet she used broth rather than water. I normally use venison stock as a base but pork or chicken works good. Also, I don't think you are cooking the meat long enough. True, Cottage ham is already smoked and essentially cooked but I think you'll find it will taste better if you put the beans in the stock along with the ham and cook in the crock pot for 6 hours or better with the last hour or so being uncovered to reduce and thicken and concentrate the flavors. By doing it this way you will insure that the ham breaks down properly - like pulled pork - and in so doing it will release a lot of the intramuscular fats to the beans which will give you a much better flavor. As for mustard, I'll either grind seed or use Colman's. Not much. Maybe a teaspoon to the pot but mustard really goes well with ham and it will only be a background flavor at a low rate. You will know you are finished when your spoon will break the ham into itsy bitsy pieces and it is as tender as pudding. My wife and MIL make this and cornbread a lot. When chilled it has the firmness of hummus only its not as pasty. Good stuff. And cheap.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1456264, member: 4362"] I have no idea how your mother's tasted but I'd be willing to bet she used broth rather than water. I normally use venison stock as a base but pork or chicken works good. Also, I don't think you are cooking the meat long enough. True, Cottage ham is already smoked and essentially cooked but I think you'll find it will taste better if you put the beans in the stock along with the ham and cook in the crock pot for 6 hours or better with the last hour or so being uncovered to reduce and thicken and concentrate the flavors. By doing it this way you will insure that the ham breaks down properly - like pulled pork - and in so doing it will release a lot of the intramuscular fats to the beans which will give you a much better flavor. As for mustard, I'll either grind seed or use Colman's. Not much. Maybe a teaspoon to the pot but mustard really goes well with ham and it will only be a background flavor at a low rate. You will know you are finished when your spoon will break the ham into itsy bitsy pieces and it is as tender as pudding. My wife and MIL make this and cornbread a lot. When chilled it has the firmness of hummus only its not as pasty. Good stuff. And cheap. [/QUOTE]
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