Slow-Cooker Southern Ham, Green Beans and New Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider sautéing the diced onions in a separate pan with a touch of oil before adding them to the slow-cooker. This caramelization adds a layer of sweetness that balances the saltiness of the ham. If you have time, this small extra step significantly enhances the complexity of the final broth and is well worth the effort for a more gourmet result.

If you find that the broth is thinner than you prefer, you can remove a few pieces of the cooked potato and mash them with a fork before stirring them back into the pot. This acts as a natural thickener without the need for additional starches.

This technique also helps to distribute the potato flavor throughout the sauce, creating a more cohesive and velvety texture that pairs beautifully with the tender green beans and smoky ham.

Variations

• Spicy Southern Twist: Add a tablespoon of red pepper flakes or a chopped jalapeño during the layering phase to introduce a gentle heat that complements the smokiness of the ham and the sweetness of the potatoes.
• Herb-Infused Version: Incorporate a few sprigs of fresh thyme or rosemary into the slow-cooker before cooking. These woody herbs add an earthy aroma that pairs perfectly with the green beans and smoked ham.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in freezer-safe bags for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat until steaming hot, or microwave in 1-minute intervals until thoroughly heated through.

Store any leftovers in an airtight container once they have cooled to room temperature. It is important not to leave the food out for more than two hours to ensure safety.

Place the container in the coldest part of the refrigerator, where it will remain fresh for up to three days. The flavors often improve after a day, making this an excellent candidate for meal prep or leftovers that taste even better when reheated the next day.

This dish is perfect for making ahead as the flavors continue to meld and develop while resting in the refrigerator. You can prepare the entire dish a day in advance, allow it to cool completely, and then store it properly.

When you are ready to serve, simply reheat it gently on the stovetop or in the microwave. This convenience makes it an ideal option for busy weeknights or for hosting, as it requires minimal final assembly.

Serving ideas

Serve this dish hot in deep, wide bowls to capture all the savory broth. A generous portion of the green bean and potato mixture should be accompanied by a ladle of the pot likker. The contrast between the soft potatoes, crisp-tender beans, and the smoky ham creates a balanced bite that is best enjoyed with a side of warm, buttery skillet cornbread to soak up every drop of the flavorful liquid.

For a complete meal, consider adding a simple side salad with a bright vinaigrette to cut through the richness of the smoky ham. The acidity of the dressing provides a nice counterpoint to the savory, slow-cooked flavors.

Plate the cornbread on the side to keep it from getting soggy, or serve it directly on top of the stew if preferred. This presentation emphasizes the rustic, home-cooked nature of the meal and invites guests to enjoy it fully.

Frequently asked questions

Recipe card

Slow-Cooker Southern Ham, Green Beans and New Potatoes

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 6

Ingredients

• 2 lb fresh green beans, trimmed
• 1 1/2 lb baby red potatoes, halved
• 2 cups thick-cut smoked ham chunks
• 1 onion, diced
• 3 cups smoky chicken broth
• 1/2 tsp cracked black pepper

Instructions

1. Place the trimmed green beans, halved baby red potatoes, thick-cut smoked ham chunks, and diced onion into the base of the slow-cooker. Arrange them in even layers to ensure the heat circulates properly during the cooking process.
2. Pour the smoky chicken broth over the ingredients in the slow-cooker. Add cracked black pepper. Ensure the broth covers the majority of the ingredients to facilitate proper steaming and infusion of flavors.
3. Cover the slow-cooker with the lid and set to low. Cook for 7 hours until the potatoes and beans are tender and have absorbed the deep smoky flavors. Serve hot in bowls alongside warm cornbread.

Estimated nutrition per serving

Calories

380

Protein

22 g

Carbohydrates

45 g

Fat

12 g

Fiber

6 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.