BAKED HAM WITH GREAT NORTHERN BEANS

• 1 shank portion pre-cooked ham
• olive oil
• Dizzy Pig Crossroads Seasoning
• Apple wood smoke chips
• Dizzy Pig Pineapplehead Seasoning
• 1 13×9 deep side aluminum baking pan
• 8 15oz cans of Great Northern Beans (store brand)
• 2 slices bacon cut into small pieces
• 1 sweet onion diced
• 6 garlic toes diced
• 1/4 cup honey
• 2 tbs Maple Syrup
• 2 cups of your smoked ham diced into small pieces
• 1 tbs salt
• 2-3 tbs black pepper

Heat the Big Green Egg to 250 degrees for a slow smoke of about 3 hours.  Add the apple wood to the coals before placing the meat on to smoke.

Rinse the ham and pat dry.  Rub the meat with olive oil and season with the Crossroads Seasoning.  Place onto the heated grill and smoke for 20 minutes per pound.

When smoking time is complete, cut off some of the meat to dice into the beans.  Cover the rest of the meat with foil and place into a warm area to rest.  I generally use my microwave as a resting spot to keep ‘samplers’ from eating it!

Place the bacon and onions in a cast iron skillet on your stove to cook until onions are clear.  Add the garlic right at the end, and cook only for about one minute.

Open the beans and drain the juice from the cans.  Add to the aluminum pan with the bacon and vegetables.  Add the rest of the ingredients and stir together. 

Cover with foil and place onto the grill to cook while the meat is resting.

Cook the beans for two hours at 250 degrees.

Remove the ham from its resting place to a cutting board.  Slice the ham into manageable pieces and then sprinkle with the Pineapplehead Seasoning.

Serve: At the store we serve the ham on top of creamy grits with seasoned applesauce.

Two spoonfuls of hot beans alongside the grits.

Seasoned applesauce:  32 oz jar of applesauce, 3 tbs honey, 1 tbs Maple Syrup, 1 tsp cinnamon, 1/2 tsp nutmeg, 2 oz bourbon.