Documented throughout history, is evidence that foods were currency. Even in modern times, people bartered with food. Both ancient and modern people didn’t always have the folding kind of money we use as currency today. My grandparents bartered chickens with the rolling store man in exchange for pantry goods. Rolling Stores were literally stores on wheels that came to rural parts of the South.
As food currency goes, ham bones should enjoy a high-ranking, mighty high-ranking. Benjamin Franklin’s face needs to be plastered all over ham bones. Attaching Ben Franklin’s face to a $100 and a ham bone, should help you remember both the value of ham bones and the fact that you never throw them away until they been cooked the second time.
Never, ever, ever, ever throw away a ham bone as soon as you carve the ham from it. It is the BEST thing in the world for making vegetable soups and dried beans. Ham bones are the best friends a cook can hope to have.
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Slow-cooker Baby Limas and Ham
Once the meat is carved from the ham bone, throw it in a freezer bag and keep in freezer until ready for use. There’s no need to thaw before using. TIP: Honey Baked Ham stores sells ham bones. They all have generous amounts of ham left on them.
1 pound package dry baby limas
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 medium sweet onion, diced
1 bay leaf
Soak beans in water overnight. Drain beans and discard liquid.
Place rehydrated beans and the rest of the ingredients in a slow cooker. Cover with water.
Cook on high for 4 to 5 hours, or until beans are tender. Keep on low until ready to serve.
Serve over cooked basmati rice.