Ham, Potatoes and Green Beans on the Stove
Introduction
There is a moment — the steam rising from a heavy skillet, the sweet-smoky scent of ham mingling with butter-soft potatoes and the bright snap of green beans — that always takes me home. This Ham, Potatoes and Green Beans on the Stove is that moment made dinner: a simple dinner that feels like a warm hug. In the first 100 words I’m thinking about the sizzle, the wooden spoon tapping the pan, and the way the whole house seems to lean toward the kitchen. If you love a comforting recipe that’s an easy meal and a family favorite, you are in the right place. For green bean inspiration with a little spice, I often peek at recipes like Cajun smothered green beans with sausage and borrow techniques to boost flavor.
Why Make This Recipe
- Crowd-pleaser: feeds a family without fuss and makes everyone linger at the table.
- Quick prep: mostly one-pan cooking, minimal clean-up — a true easy meal.
- Comforting flavors: smoky ham, creamy potatoes, and bright green beans combine into a homemade dish that tastes like tradition.
- Versatile and festive: swap herbs and add spice for festive cooking or keep it gentle for weeknight comfort.
- Great for leftovers: transforms beautifully into an even richer second-day supper.
Ingredients You’ll Need
- 2 tablespoons olive oil or butter — for browning and a silky finish. Use butter for a richer taste.
- 1 pound ham steak, diced (about 2 cups) — use leftover baked ham or holiday ham for extra flavor.
- 1½ pounds baby potatoes, halved or quartered — Yukon Golds hold their shape nicely; russets will fluff more.
- 12 ounces fresh green beans, trimmed — frozen beans work too; add them a few minutes later.
- 1 medium onion, thinly sliced — shallots are a subtle swap for a milder flavor.
- 3 cloves garlic, minced — garlic press it for an immediate aromatic pop.
- 1 cup low-sodium chicken broth — for depth; vegetable broth is great for a lighter option.
- 1 teaspoon smoked paprika — optional, for warm, smoky notes.
- Salt and black pepper to taste — start light; ham adds saltiness.
- 1 tablespoon fresh parsley, chopped — lemon zest is a bright alternative.
- 1 teaspoon Dijon mustard — adds a gentle tang; omit if serving to kids.
Substitutions: Use Greek yogurt instead of sour cream if you want a creamy tang as a finishing spoonful. For a vegetarian twist, swap ham for smoked tofu or extra mushrooms.
Prep and Cook Time
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Total time: 40–45 minutes
Note: This is an easy meal that cooks quickly, but a few extra minutes of simmering lets the potatoes soften fully and the flavors meld — worth the patience.
How to Make Ham, Potatoes and Green Beans on the Stove
- Heat the oil or butter in a large skillet over medium-high heat. When the fat shimmers, add the diced ham. Let it brown and crisp at the edges, about 4–5 minutes; you want the ham to release those caramelized juices.
- Add the sliced onion to the skillet. Sauté until translucent and soft, about 3 minutes. As the onion softens, the air will fill with a sweet, savory promise.
- Toss in the halved potatoes. Stir to coat them in the pan juices. Let the potatoes brown lightly for 5–6 minutes — don’t rush the color; it adds depth.
- Stir in the minced garlic and smoked paprika (if using). As the garlic sizzles, the kitchen will smell irresistible. Cook 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and let cook 10 minutes, or until potatoes are just tender when pierced with a fork.
- Add the green beans on top of the potato-ham mixture, nestling them into the broth. Cover and steam 4–6 minutes for fresh beans (6–8 minutes for frozen), until bright and crisp-tender.
- Uncover, stir in Dijon mustard, and simmer uncovered for 1–2 minutes to thicken the cooking liquid slightly. Taste and adjust salt and pepper. Remember, ham can be salty, so season cautiously.
- Finish with chopped parsley or lemon zest, and serve immediately. The sauce should be glossy and clinging to potatoes and beans.
Tips and Creative Variations
- Add a splash of white wine when you pour the broth for a tangy lift.
- For a festive touch, stir in a handful of dried cranberries and toasted pecans at the end.
- Make it smoky: use smoked paprika and a drop of liquid smoke for an extra campfire feeling.
- Vegetarian swap: replace ham with smoked mushrooms and use vegetable broth.
- Make it creamy: swirl in 1/4 cup sour cream or Greek yogurt just before serving for a velvety finish. If you like a Mediterranean twist, try this with lemony chicken like Greek lemon chicken and potatoes to inspire herb choices.
Serving Ideas
Serve this dish straight from the pan with crusty bread to soak up the juices. Pair with a simple arugula salad for peppery contrast, or a glass of chilled white wine for a light, celebratory feel. It’s perfect for Sunday supper, a cozy weeknight, or a small holiday table where everyone reaches for seconds.
Storing and Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooled portions in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove over low heat with a splash of broth to revive the sauce, or microwave covered in short bursts stirring in between.
Pro Tips for Success
- Browning matters: don’t skip browning the ham and potatoes — it builds complex flavor.
- Watch your salt: ham can be salty; always taste before adding more salt.
- Add green beans later: they should remain bright and slightly crisp, not mushy.
- One-pan cleanup: use a nonstick or heavy skillet to prevent sticking and make cleanup simple.
- Make ahead: cook everything except the green beans, refrigerate, and finish on the stove when ready to serve.
FAQs
Q: Can I freeze this recipe?
A: Yes — freeze cooled portions for up to 2 months. Thaw overnight and reheat gently on the stove with a splash of broth.
Q: Can I use canned green beans?
A: You can, but canned beans are softer and already cooked. Add them at the end just to warm through to avoid falling apart.
Q: What can I substitute for ham?
A: Try smoked turkey, smoked tofu, mushrooms, or sausage, depending on dietary needs. Keep cooking times similar but adjust seasoning.
Q: Is this dish child-friendly?
A: Absolutely. Reduce or omit paprika and Dijon mustard for a milder flavor kids will enjoy.
Q: How do I make it gluten-free?
A: Use gluten-free broth and ensure any mustard is gluten-free — otherwise, the recipe is naturally gluten-free.
Conclusion
I hope this Ham, Potatoes and Green Beans on the Stove recipe becomes one of those dishes that makes your kitchen smell like memories and your table full of conversation. It is an easy meal that honors simple ingredients while delivering a comforting recipe that’s both practical and heartwarming. For more twists on ham, beans, and potatoes, check out this Easy Ham, Green Beans, and Potatoes Recipe – Hint of Healthy and this classic Ham Green Beans and Potatoes for additional ideas and inspiration. If this dish brings your family together tonight, please share the story — that’s the best part of cooking.
Ham, Potatoes and Green Beans on the Stove
Ingredients
Method
- Heat the oil or butter in a large skillet over medium-high heat.
- Add the diced ham and let it brown and crisp at the edges, about 4–5 minutes.
- Add the sliced onion and sauté until translucent and soft, about 3 minutes.
- Toss in the halved potatoes and stir to coat them in the pan juices. Let them brown lightly for 5–6 minutes.
- Stir in the minced garlic and smoked paprika (if using) and cook for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10 minutes.
- Add the green beans on top of the potato-ham mixture, cover and steam for 4–6 minutes for fresh beans.
- Uncover, stir in Dijon mustard, and simmer uncovered for 1–2 minutes to thicken the liquid.
- Finish with chopped parsley or lemon zest, and serve immediately.