New This Month

Green Beans with Potatoes and Ham


You can make the ham broth and shred the ham hocks a day ahead. The next day, reheat to simmering, and cook the potatoes and green beans.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2012


  • 2 meaty ham hocks
  • 1 onion, peeled and quartered through root
  • 3 garlic cloves, smashed
  • 1 celery stalk, cut into 2-inch pieces
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 jalapeno or serrano chile, intact with a split down 1 side
  • Coarse salt and freshly ground pepper
  • 3 1/2 quarts water
  • 1 pound small red potatoes, halved
  • 2 pounds green beans, stem ends trimmed, halved crosswise


  1. Combine ham hocks, onion, garlic, celery, thyme, bay leaf, chile, 3/4 teaspoon salt, and the water in a large pot. Bring to a boil over high heat. Reduce heat, and simmer, uncovered, 1 hour 30 minutes.

  2. Transfer ham hocks to a plate. Discard chile, and add potatoes to pot; simmer until just tender, 10 to 12 minutes.

  3. When ham hocks are cool enough to handle, pull meat off bones (discard bones), shred into bite-size pieces, and return to pot. Add green beans, and return to a simmer. Cover, and cook until beans are just tender, about 8 minutes. Season with pepper. Serve vegetables and meat with a slotted spoon; reserve broth for another use. If storing leftovers, store in broth.

Reviews Add a comment

  • ALR8256982DW
    12 AUG, 2017
    This is very much like my mother's Schobble Zup. The JalapeƱo' Pepper is a nice addition. Missing is a great handful of garden fresh Summer Savory. Eating it as a hearty soup is still by far my favorite.