Slow Cooker Amish Ham and Green Beans is a simple, savory meal with tender smoked ham, soft green beans, and buttery yellow potatoes. Everything cooks together in plenty of light chicken broth. There is no sweet glaze here—just smoky flavor and a warm bowl of comfort. A little black pepper at the end is all it needs.
Why I Love This Recipe
This is the kind of dinner that makes a short ingredient list feel like plenty. The ham seasons the broth as it cooks, while the potatoes and green beans soak up that savory flavor. There is no browning, separate sauce, or last-minute pan to wash.
- Simple prep: Trim, cut, layer, and let the slow cooker work.
- A full meal in one pot: Ham, potatoes, and vegetables cook together.
- Plenty of broth: Every bowl gets a generous ladle of savory cooking liquid.
- Soft, homestyle texture: The beans become tender rather than crisp.
What You’ll Need
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
- Total Time: 7 hours 20 minutes–8 hours 20 minutes on LOW, or 4 hours 20 minutes–5 hours 20 minutes on HIGH
- Slow Cooker: 5- to 7-quart capacity; a 7-quart model is the easiest fit
Ingredients
- 1 1/2 pounds fully cooked lean smoked ham steak or lean smoked ham, trimmed and cut into large chunks
- 2 pounds fresh green beans, ends trimmed and snapped in half
- 2 pounds yellow potatoes, scrubbed and cut into quarters
- 6 cups low-sodium chicken broth
- 1/4 teaspoon ground black pepper, for finishing
Choose smoked ham labeled fully cooked or ready to eat. Leave the potato skins on. The ham brings salt to the broth, so taste the finished dish before deciding whether it needs any more seasoning.
Tools You Need
- 5- to 7-quart slow cooker
- Cutting board and sharp knife
- Measuring jug and measuring spoon
- Instant-read food thermometer
- Large spoon and soup ladle
How to Make Slow Cooker Amish Ham and Green Beans
Layer the ingredients in order, then cook until the potatoes and beans are soft.
Step 1: Prepare the Ham and Vegetables
Trim 1 1/2 pounds fully cooked lean smoked ham and cut it into large chunks.
Rinse 2 pounds fresh green beans, trim the ends, and snap the beans in half.
Scrub 2 pounds yellow potatoes and cut them into quarters, keeping the skins on. Choose similar-size potatoes so the quarters cook evenly.
Step 2: Layer the Slow Cooker
Place the prepared 1 1/2 pounds smoked ham chunks in the bottom of a 5- to 7-quart slow cooker.
Scatter the prepared 2 pounds quartered yellow potatoes over the ham, then place the prepared 2 pounds snapped green beans on top.
Slowly pour 6 cups low-sodium chicken broth over everything. The broth should mostly cover the potatoes and beans; the upper beans may sit above it at first and settle as they cook.
Do not overfill the cooker. Follow its marked fill limit and use the larger size if needed rather than packing the ingredients against the lid.
Step 3: Cook Until Tender
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Check near the end of the range. The potatoes should be fork-tender, the beans soft, and the ham hot and tender. Keep cooking if the potato centers are still firm.
For fully cooked ham packaged in a USDA-inspected plant, check for at least 140°F (60°C) in the ham. For leftover or repackaged cooked ham, heat it to 165°F (74°C).
Step 4: Finish and Serve
Gently stir the ham, potatoes, beans, and broth together, bringing the ham up from the bottom without breaking the potatoes apart.
Sprinkle 1/4 teaspoon ground black pepper lightly over the finished batch in the crock.
Ladle into bowls with plenty of broth, dividing the ham, beans, and potatoes evenly. Serve with crusty bread or a simple green salad if you like.
Why This Recipe Works (Quick Science)
Long, gentle cooking softens the green beans and lets the smoked ham flavor the broth. Yellow potatoes hold their shape well while their centers become creamy. Keeping the potatoes in large quarters helps them stay intact through the long cooking time.
A little potato starch moves into the cooking liquid, but the broth stays light and spoonable. Stirring gently at the end spreads the ham through the vegetables without turning the potatoes into mash.
Common Mistakes to Avoid
- Using raw ham by mistake: This timing and method are written for fully cooked smoked ham. Check the package.
- Cutting the potatoes too small: Small cubes may fall apart before the beans reach the right texture.
- Expecting crisp beans: These are soft, slow-cooked green beans with a muted green color.
- Lifting the lid often: Heat escapes each time, which can stretch the cooking time.
- Draining away the broth: It is part of the meal. Serve a generous amount in each bowl.
- Stirring hard: Fold gently to keep the potato quarters whole.
Pro Tips
- Use lean ham and trim visible fat before cutting it into chunks.
- Pick potatoes of similar size so their quarters finish at about the same time.
- Start checking at the early end of the cooking range. Slow cookers vary.
- Use low-sodium broth because the ham already adds plenty of seasoning.
- This is a savory dish. Maple syrup, brown sugar, and a sticky glaze would change its character.
What to Serve With Slow Cooker Amish Ham and Green Beans
This dish already has protein, potatoes, and vegetables, so it can stand on its own. Crusty bread is useful for soaking up the broth. A simple green salad adds a crisp contrast to the soft beans and potatoes. Keep any sides lightly salted so they balance the smoky ham.
Leftovers and Storage
Divide leftovers and broth into shallow containers and refrigerate within 2 hours. Keep at 40°F (4°C) or below and use within 3–4 days.
Reheat a portion with its broth on the stove or in the microwave until it reaches 165°F (74°C) throughout. Stir gently during reheating. Use the stove or microwave for cold leftovers rather than reheating them in a slow cooker.
Freeze cooled portions with broth for up to 2 months for best quality. Thaw in the refrigerator before reheating. The potatoes may become softer after freezing.
Macros Information
Estimated per serving, based on 8 servings and including broth and black pepper. Actual values vary by ham and broth brand; optional sides are not included.
- Calories: 250
- Protein: 24 g
- Carbohydrates: 31 g
- Fat: 4 g
- Saturated Fat: 1 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 1,050 mg
Frequently Asked Questions (FAQ)
Q: Is the ham already cooked before it goes into the slow cooker?
A: Yes. Use fully cooked smoked ham steak or fully cooked smoked ham. Smoking alone does not always mean a ham is ready to eat, so read the label.
Q: Can I use leftover holiday ham?
A: Yes, if it was handled safely and is still within its storage window. Trim it and use the same weight. Heat leftover ham to 165°F (74°C) in this dish.
Q: Do I need to peel the potatoes?
A: No. Scrub the yellow potatoes well and leave the skins on. They help the quarters hold together.
Q: Why do the green beans lose their bright color?
A: Long cooking softens the beans and changes their color to olive green. That is expected for this homestyle dish.
Q: Can I cook it on HIGH?
A: Yes. Cook on HIGH for 4–5 hours, then check that the potatoes are fork-tender and the beans are soft.
Q: Should the broth cover every bean at the start?
A: It should mostly cover the vegetables. A few upper beans can sit above the broth and settle during cooking. Keep the cooker within its fill limit.
Q: Do I need to add salt?
A: Often the ham provides enough. Taste after cooking before adding any at the table.
Q: Is this the same as maple-glazed slow cooker ham?
A: No. This meal has chunks of ham, green beans, quartered potatoes, and plenty of savory broth. There is no sweet glaze.
Q: Can I make it ahead?
A: Yes. Cook it, divide it into shallow containers, and refrigerate promptly. Reheat portions with their broth so the potatoes and ham stay moist.
Final Thoughts
Slow Cooker Amish Ham and Green Beans turns a few simple ingredients into a filling, savory dinner. Keep the potatoes chunky, let the beans soften, and serve plenty of that good broth. Leave a comment with what you served alongside it. Happy cooking!