This summer we have had an overabundance of green beans! They loved the wet, humid weather we had and produced much more than I needed. In an effort to use up some of the last young green beans hanging on my bushes, I decided to try ham, potatoes and green beans in the crockpot. After a few tweaks to the recipe, it was a hit with the whole family, and I look forward to enjoying the leftovers for lunch (see my favorite way to reheat the leftovers down by storage notes).

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Crockpot Ham, Potatoes and Green Beans

marilynpeight

This simple crockpot dinner produces a hearty meal that is perfect for a cold fall or winter day, but also delicious through the summer months when fresh green beans are readily available.

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Prep Time 20

Cook Time 6

Course Main Course

Cuisine American

Servings

Ingredients

2 smoked ham hocks with plenty of meat on the bone
1.5 pounds baby potatoes or 5 large potatoes *see note
1/2 cup water
1/4 cup butter
1 tablespoon Ranch dressing mix rounded
1 teaspoon garlic powder
1 teaspoon salt or as desired
1/4 teaspoon black pepper
1 quart fresh green beans roughly 3- 4 cups once cleaned

Instructions

Wash and cube potatoes (if regular sized), place into the bottom of a 7-quart crockpot then add water. Cube butter and place over potatoes. Evenly coat the potatoes with Ranch seasoning, salt, pepper and garlic powder.
Push the potatoes to the sides, then place the ham hocks in the center, as close to the bottom of the crockpot as possible. Cover with a lid and cook on low for 6-7 hours. *See note.
When the ham and potatoes are around 2 hours away from being done, clean and halve the fresh green beans, then stir them in with the potatoes to coat with seasoning and melted butter. Return the lid and cook until the ham is coming off the bone easily and green beans are tender.
Remove the ham hocks onto a cutting board and allow to cool until no longer too hot to handle. Remove the meat and discard fat and bones. Cut the meat into bite sized pieces, then stir into the green beans and potatoes in the crockpot. Drain the excess broth if desired, then serve and enjoy!

Notes

Baby potatoes hold up better to longer cooking times without becoming mushy.

Cooking times can vary. If desired, you can wait to add the potatoes until about 2-3 hours into cooking the ham hocks (4-5 hours before done) to keep the potatoes from becoming overly soft. Be sure to mix the potatoes with seasoning before adding, and then dot with cubed butter.

Additional notes and step by step photos below.

Keyword Crockpot, Ham, Potatoes, Green Beans, Smoked Ham Hocks, Slow Cooker

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More crockpot dinners you may enjoy:

Ingredients needed for this crockpot ham, potatoes and green beans: green beans, smoked ham hocks, salt, Ranch powder, ground pepper, butter, garlic powder, potatoes and green beans.

Can I use other types of cooked ham in this recipe?

Yes, you can. I also used a small pre-sliced boneless ham, but found it was overcooked by the time the potatoes were done. If you wish to use a small pre-sliced ham, I recommend adding it with the green beans around 2 hours before the potatoes are done. This will also reduce your cooking time to around 4-5 hours. Another option is to use leftover cubed ham from a large holiday ham. This is the best option after ham hocks. Once again, the cooking time will be reduced to as long as it takes for the potatoes to soften.

Can frozen or canned Green Beans be used?

Yes, you can use frozen or canned green beans, but I would recommend reducing the cooking time to an hour, or just enough to heat the green beans without overcooking them. If the green beans are still completely frozen, they may need closer to 2 hours before they are done.

Step 1: Wash and cube potatoes (if regular sized), place into the bottom of a 7-quart crockpot then add water. Cube butter and place over potatoes. Evenly coat the potatoes with Ranch seasoning, salt, pepper and garlic powder.

Note on the potatoes:

In my second experiment with this recipe, I used both large red potatoes and small baby potatoes. We certainly preferred the baby potatoes because they had a firmer texture after cooking for 6-7 hours with the ham hocks.

Step 2: Push the potatoes to the sides, then place the ham hocks in the center, as close to the bottom of the crockpot as possible. Cover with a lid and cook on low for 6-7 hours.

Step 3: When the ham and potatoes are around 2 hours away from being done, clean and halve the fresh green beans, then stir them in with the potatoes to coat with seasoning and melted butter. Return the lid and cook until the ham is coming off the bone easily.

Step 4: Remove the ham hocks onto a cutting board and allow to cool until no longer too hot to handle. Remove the meat and discard fat and bones. Cut the meat into bite sized pieces, then stir into the green beans and potatoes in the crockpot. Drain the excess broth if desired, then serve and enjoy!

Storage notes:

You can store leftovers in the refrigerator for up to 5 days or store them in airtight containers in the freezer for several months. In my opinion, the best way to reheat the leftovers is to drain any excess liquid, then pan fry them in butter until crisped up nicely. Just as delicious if not more!

Thank you for stopping by and I hope you have a lovely day. Feel free to pin or print this recipe using the icons in the recipe card, but please leave a comment and recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight.

Easy Crockpot Ham, Potatoes and Green Beans