Classic Smoked Ham & Broad Beans Recipe

Welcome to the heart of Luxembourgish comfort food! Today, we're diving into the delightful world of Judd mat Gaardebounen – a truly classic dish featuring tender `smoked ham` and creamy `broad beans`. This isn't just any `bean recipe`; it's a culinary hug, steeped in tradition and perfect for gathering friends and family around the table. If you're looking for a hearty, flavorful meal that’s both satisfying and surprisingly simple to master, you’ve found your next favorite `cooking recipe`. Forget bland `baked beans recipe` variations; this is the real deal, promising rich flavors and melt-in-your-mouth `smoked pork neck` that will have everyone asking for seconds. Get ready to create a dish that's as comforting as it is culturally significant!

Ingredients

• For the Smoked Pork Neck:
• 2-3 lbs (approx. 1-1.5 kg) `smoked ham` hock or collar (also known as `smoked pork neck`). Look for a good quality, bone-in cut for maximum flavor.
• 1 large onion, peeled and quartered
• 2-3 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon black peppercorns
• Optional: 1-2 carrots, roughly chopped (for stock flavor)
• For the Broad Beans (Gaardebounen):
• 2 lbs (approx. 900g) fresh broad beans, shelled (about 1 lb shelled) OR 2 (10 oz/300g) bags frozen shelled broad beans
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups pork cooking liquid (reserved from cooking the `smoked ham`)
• 1/2 cup heavy cream (or milk for a lighter version)
• A pinch of freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Preparing and Cooking the Smoked Pork Neck
2. Rinse the Pork: Thoroughly rinse the `smoked ham` hock/collar under cold water. This helps remove excess salt.
3. Initial Simmer: Place the `smoked ham` in a large pot or Dutch oven. Add the quartered onion, smashed garlic, bay leaves, and black peppercorns. If using, add chopped carrots.
4. Cover with Water: Pour enough cold water over the pork to completely submerge it by at least 2 inches.
5. Slow Cook: Bring the water to a gentle boil, then immediately reduce the heat to a simmer. Cover the pot and let it cook slowly for 2 to 2.5 hours, or until the pork is fork-tender and easily pulls away from the bone. Skim off any foam that rises to the surface during the first 30 minutes.
6. Rest and Reserve: Once cooked, carefully remove the `smoked ham` from the pot and set it aside to cool slightly. Do not discard the cooking liquid! Strain 2 cups of the flavorful pork stock and set aside for the beans.
7. Preparing the Broad Beans
8. Shelling Fresh Beans: If using fresh broad beans, shell them from their pods. Then, blanch them in boiling salted water for 2-3 minutes. Drain and immediately transfer to an ice bath to stop cooking. Once cool, peel the outer skin from each bean (this makes them more tender and vibrant green).
9. Frozen Beans: If using frozen broad beans, simply blanch them in boiling salted water for 2-3 minutes, then drain and set aside. Peeling the outer skin is optional for frozen beans, as they are often more tender.
10. Creating the Creamy Broad Bean Sauce
11. Sauté Aromatics: In a large saucepan or skillet, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
12. Make a Roux: Sprinkle the flour over the softened onions and garlic. Stir constantly for 1-2 minutes to create a roux. This will thicken our sauce.
13. Add Liquid: Gradually whisk in the reserved 2 cups of warm pork cooking liquid, a little at a time, ensuring no lumps form. Continue to whisk until the sauce is smooth and begins to thicken.
14. Finish the Sauce: Stir in the heavy cream and a pinch of freshly grated nutmeg. Bring to a gentle simmer.
15. Combine Beans: Add the prepared broad beans to the sauce. Cook for 5-7 minutes, allowing the flavors to meld and the beans to warm through. Season generously with salt and freshly ground black pepper to taste.
16. Final Assembly and Presentation
17. Shred the Pork: Once the `smoked ham` has cooled enough to handle, carefully remove the bone and any excess fat (if desired). Shred or slice the tender `ham slices` into thick pieces.
18. Serve: Arrange the creamy broad beans on a large platter or individual plates. Top generously with the succulent `sliced ham`.
19. Garnish: Sprinkle with fresh chopped parsley for a burst of color and freshness.
20. Enjoy: Serve immediately with your favorite traditional Luxembourgish sides!