Cottage ham is a boneless shoulder butt, and is located near the chopped ham and ham steaks in the refrigerated section (near sausages, bacon, and hot dogs at my local Kroger). Mackenzie bought 2 cottage hams, and we all agreed that the brand called "Rose" (red wrapping/packaging) was the better tasting ham.
This is a meal that is quick to assemble but will take an hour of cooking time. The longer the cottage ham cooks, the more flavor it will impart. It was delicious, and we were able to get 2 dinners out of this meal.
Update (Dec 2014)- I had all afternoon today so I sliced the cottage ham and simmered everything for 4.5 hours covered, and then uncovered it for 1 hour and added the potatoes. Make sure the water is covering the ham. If it evaporates too much, just add more water. It is a very forgiving dish. Fantastic!
|Add just enough water to cover the vegetables|
- 2 Tbsp oil
- 1 large (or 2 medium onions), chopped
- 2 cloves garlic, minced
- 1 cottage ham (roughly 2-3 lbs)
- (3) 14.5-oz cans green beans (we used cans b/c we love green beans!), undrained
- 4 medium Yukon Gold potatoes, diced
- Salt and freshly ground black pepper
- Heat the oil in a 4-5 qt Dutch oven on medium heat. Place the chopped onions into the Dutch oven, and saute for 3-5 minutes.
- Add the garlic, and saute for 30 seconds, stirring frequently.
- Add the cottage ham, green beans and potatoes, and then add just enough water to cover the vegetables. Cover the Dutch oven, and allow it come to a boil (should take 10-15 minutes.)
- Once it starts boiling, uncover, turn the heat down to medium-low, and allow it to simmer for at least 1 hour (I did it for 2 hours). Check on the pot every so often, making sure the water hasn't completely evaporated. Add a little more water if water is getting low. (You don't want it to saute the vegetables/ham mixture.)
- Once cooked, season with salt and pepper.
Yield: 4 servings
Source: Adapted from Homestead Chronicles