Honey Ham and Beans

One of the best parts about eating a giant honey glazed ham for Christmas dinner is using the leftover bone for a pot of traditional ham and beans in the cold months that follow. After soaking a package of 15 Bean Soup® over night, this delicious recipe makes enough to last for several winter nights.

Prep Time

15 minutes

Cook Time

2 hours



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  • 1 package HamBeens 15 BEAN SOUP®

  • 1 large honey glazed ham bone (trim off excess meat and save)

  • 2 cup diced yellow onion

  • 1 cup chopped carrot

  • 1 cup chopped celery

  • 3 cloves chopped garlic

  • 1 can diced tomatoes

  • 1 tbsp. chili powder

  • 1 tsp. cayenne pepper (optional)

  • Juice from 1 lemon

  • Salt and pepper to taste

Cooking Directions

  1. Rinse and sort through the beans. Check for any debris or stones and discard. Pour the beans into a large pot or bowl and add enough water to cover the beans by 2”. Allow to soak overnight or for at least 4 hours. When finished, dump out any excess water.
  2. Prepare the onion, carrot, celery, and garlic. In a large soup pot, add 1-2 tbsp. of olive or vegetable oil and sauté the vegetables over medium high heat until the onion becomes translucent (about 8 minutes).
  3. Add the soaked beans, ham bone, and 8 cups of water (can sub chicken stock for even more flavor). Turn the heat to high and bring the mixture to a rolling boil. Then reduce the heat to low and allow the soup to simmer for 1.5-2 hours.
  4. Once the beans are fully tender, the leftover cubed ham, tomatoes, lemon juice, chili powder, cayenne pepper (optional), and Hurst's Ham seasoning packet. Continue to simmer the soup for at least another 15 minutes. At that point, it is ready to be served, but as with many soups the flavors will only continue to develop and you can get even better taste after several hours. Serve with your favorite corn bread and enjoy!