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Post-Holiday Ham & Beans

Try with Tanist Merlot! Shop Now

Pair with our Tanist Merlot, our juicy Bogle Merlot or Bogle Pinot Noir!


  • 1 meaty ham bone, or 4-5 ham hocks
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 bay leaves
  • 2 T. garlic, minced
  • 1 lb. dried great Northern beans, rinsed and picked over
  • 1 ½ cups Bogle Sauvignon Blanc
  • 6 cups low sodium chicken broth
  • 4-6 fresh thyme sprigs, or 1 tsp. dried thyme
  • Salt & pepper, to taste

Cooking Instructions

After the big dinner, we always have leftover ham. And who wants to throw out the ham bone and all its flavorful goodness? This was one of our favorite recipes our mom used to make. The slow cooker makes it a great option for a weeknight, post-holiday dinner. Warm, cozy and delicious!

For this dish, there is no side except cornbread. You must make cornbread! Serve with butter and local honey and sop up all the delicious goodness!

Serves: 6-8

  • THE NIGHT BEFORE: put the beans in a large pot, add water to 3” above the beans. Allow to soak overnight!
  • Spray the inside of a slow cooker with cooking spray.
  • Combine the onion, celery and carrot, and add to the pot.
  • Place the ham bones on top of the vegetables
  • Pour the rinsed/soaked beans around the ham and sprinkle with salt (go easy here) & pepper.
  • Add the garlic, bay leaves and thyme sprigs.
  • Pour in the wine and chicken broth and stir to combine all ingredients.
  • Cover and cook on medium/low for 6 hours.
  • At 4-5 hours, check the ham. Remove meat from the bones (discarding fat and bone) and return meat to the pot. Stir to combine.
  • When ready to serve, remove the bay leaves and thyme sprigs. Smash some of the beans with a potato masher to thicken up a bit.