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How Tom Make Ham and Beans

How To Make Ham and Beans {Great Northern Beans and Ham Bone}

These creamy and tender white beans with chunks of smoky ham are chock full of flavor and makes for a comforting yet economical lunch or dinner

Prep Time 8 hrs
Cook Time 3 hrs
Course Dinner
Cuisine Southern
Servings 6 servings


  • 16 c water divided
  • 3-3.5 lb. ham bone most meat removed {make sandwiches out of the meat removed}
  • 1 lb. dry Great Northern beans picked of debris/pebbles and rinsed well
  • 1/2 c ketchup
  • 3 T Kirkland Organic Seasoning
  • 1 tsp. kosher salt
  • 1 large carrot sliced (optional)


  • Soak beans in a large bowl with enough water to cover beans for 8 hours or overnight. Drain beans.
  • In a large heavy bottom stockpot, combine ham bone, beans, ketchup, Kirkland seasoning, and salt.
  • Add 8 cups of water; should cover beans entirely. Boil beans on medium high for about 1 hour and then add 4 more cups of water.
  • Boil beans for another hour and then add the last 4 cups of water. Be sure your beans aren't sticking to the bottom of the pot. I love a thick bottomed pot for this reason.
  • Cook 1 more hour until beans are tender and creamy. When there are about 15 more minutes to go, add carrots.
  • Add more salt to taste, if needed. Serve with cornbread. Say Grace and enjoy!!
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