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Slow Cooker Ham, Green Beans & Potatoes

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You know those dinners that simmer for hours and make the whole house smell amazing? The ones that cause people to say “What are you cooking?!” the second they walk in the door? This simple combination of ham, green beans, and potatoes is one of those.

slow-cooker-ham

I grew up near the heart of Pennsylvania Dutch country, where this creatively named recipe (I dare you to guess what’s in it!) was a mainstay. Ham, green beans, and potatoes (or as I lovingly refer to it—HGP) was one of my favorite childhood meals. Any time I’d come home from school to smell it wafting through the house, I felt like all was well with the world.

It wasn’t until I headed west that I realized this gem of a dish is not a staple in every part of the country. To help correct that, I am sharing this simple and delicious meal with you all. This could not be any easier to make, and I promise your family will love you when you serve it, especially when the weather starts to cool down in the coming months.

HGP cooks up in one big crockpot (or soup pot), and it only requires three ingredients. ONLY 3 INGREDIENTS!

You’d never guess there were so few ingredients given the amazingly salty, smoky, hammy flavor of the broth; but the flavor is simply the result of the ham hock cooking low and slow in water.

Slow Cooker Ham, Green Beans & Potatoes

The trickiest part about making HGP is finding the right kind of ham hock. Some grocery stores sell ham hocks that are mostly bone and fat, which will result in flavorful broth, but hardly any meat to consume. You want to look for a meaty ham hock. Good ham hocks should be readily available in farm-rich places, but if you live in a really urban area they might be harder to come by.

I managed to find some good ham hock (boneless even!) at H.E.B. here in Houston, and I’ve had luck at other large grocery store chains as well. If you’re having trouble finding a quality ham hock where you live, you can always ask a friendly butcher for some advice.

I cook my HGP in a crockpot, so I wrote the recipe accordingly, but you can easily make this in a big soup pot or dutch oven on the stove as well. You’ll just want to cut the cooking time by about half since the stove simmering process takes less time.

Yields 4-6

SLOW COOKER HAM, GREEN BEANS & POTATOES

A Pennsylvania Dutch classic...only three ingredients, and only one pot!

10 minPrep Time

5 hrCook Time

5 hr, 10 Total Time

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Ingredients

  • 2 lbs ham hock
  • 2-3 large russet potatoes, peeled and chopped into two-inch pieces
  • green beans (frozen or fresh)

Instructions

  • Place the ham hocks into a crock pot and cover with water. Cook on high for approximately 5 hours, or until meat is super tender.
  • Remove the meat from the crockpot with tongs, remove and discard any fat and bones, and return the meat to the broth.
  • About two hours before you plan to eat, add the potatoes and green beans to the crockpot, adding more water if necessary.
  • Season with salt and pepper to taste.
7.6.4
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https://www.goodinthesimple.com/slow-cooker-ham-green-beans-potatoes/

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Comments

  3. Very meaty ham bones can be purchased at Honey Baked Ham stores. They are perfect for this recipe and also make the best ham and Great Northern beans ever!
    Reply

  4. None of my local stores carry ham hock right now? Would a pork loin roast work with this as well? xx thank you
    Reply

    • Hi Anna - No, I don't think a loin roast would work because it's a much leaner cut of meat and doesn't have the same smoky/salty flavor that the hock does. Hopefully you will find some in stock one of these days!!
      Reply

  5. I love this but I am going to take out grn beans and add cabbage to it. I too lived in pennsylvania . We would use ham broth and cook potatoes and cabbage then drop in dumplings just a little different but I love it both ways
    Reply

  6. What if I have "fresh hamhocks" not "smoked" would that be ok and what can I do to achieve the same taste? Thanks!
    Reply

    • Hi Jodie - I think all hamhocks are created alike, so I'm assuming it's the same thing, just worded differently!?
      Reply

      • We ordered a whole hog and had it butchered and packed(for the first time) and that is the way they are labeled. All of ours is not smoked as we didn't want the nitrates and nitrites that come with that process. I am still learning how to cook it all! I think it is different. I have a liquid spice that is like worcestershire called "liquid smoke" and I added that and salt and they are simmering on the stove now! We'll see how that works...
        Reply

        • How did it turn out? I'm sure it's a learning process cooking that way, but the meat is probably delicious.
          Reply

  8. Hi. This sound so good! Have a question about cooking time. Do you throw in the ham hocks for three hours and then put in the green beans and potatoes and cook for another two hours? Or do you put in the ham hocks for five then add the rest and put it on for another two? Can't wait to try this. Thanks!
    Reply

    • Hi Valerie - You can do it either way. The ham hock meat can cook as long as you'd like and it'll remain good & tender (plus, the longer it cooks the more the fat renders off). But the potatoes & beans are more important to time properly because if the potatoes cook for too long they'll get overly mushy. So usually I'll start the meat in the morning, and then add the potatoes & beans about 2-2.5 hours before I want it to be done. But if you want to cut down on the cooking time, you can put the beans and potatoes in before the meat is done so that everything is finished at the same time. Hopefully that makes sense!
      Reply

  9. I can not find a meaty ham hock, so I use ham broth. Unfortunately my store quit carrying ham broth, so I use vegetable. We add frozen corn to ours. Never thought to make in crockpot, but will give it a try. Thanks!
    Reply

    • Hi Cathy, I've always just used water. The ham is salty enough that it flavors the water and essentially turns it into broth while it's slow cooking. I think if you're cooking it more quickly on a stovetop vs. slow-cooking it might make more sense to use broth since the flavors of the meat won't have as much time to flavor the liquid. Hope that helps!
      Reply

  13. OMG... This looks just like a meal my mom prepares... It looks so yummy and flavorful... I'm going to call my mom and ask her to make it for me.... I know I should just use your recipe and make it myself... LOL...
    Reply

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