Ham, Potatoes and Green Beans on the Stove

Introduction

There is a certain hush that falls over a kitchen when the scent of simmering ham broth, soft potatoes and bright green beans begins to rise — warm, savory, and a little bit like coming home. My favorite way to capture that feeling is with Ham, Potatoes and Green Beans on the Stove: a simple dinner that fills the air with smoked ham and garlic, a comforting recipe that feels like a homemade dish from a Sunday supper. If you like bold green beans, you might also enjoy this Cajun-inspired take I love to peek at: Cajun smothered green beans with sausage.

Why Make This Recipe

• Cozy and nostalgic: tastes like family dinners and holiday leftovers turned into something new.
• Quick prep, big payoff: mostly one-pan stove cooking makes it an easy meal on busy nights.
• Crowd-pleaser: versatile for picky eaters — hearty enough for winter, light enough for spring.
• Budget-friendly: uses economical pantry staples and leftover ham beautifully.
• Festive and flexible: smart enough for holiday table rotation, simple enough for weeknight comfort.

Ingredients You’ll Need

• 2 tablespoons olive oil or butter — for a richer flavor use butter; olive oil keeps it lighter.
• 1 medium onion, thinly sliced — adds sweetness; substitute shallots for a milder bite.
• 3 cloves garlic, minced — aroma powerhouse; garlic powder works in a pinch.
• 1 1/2 pounds baby potatoes, halved or quartered — waxy potatoes hold shape best; russets will break down more for a stew-like texture.
• 12 ounces trimmed green beans — fresh is best for snap; frozen can be added later in the cook for convenience.
• 2 cups diced cooked ham — use leftover holiday ham or diced smoked ham steak.
• 1 1/2 cups low-sodium chicken broth — vegetable broth keeps it vegetarian-friendly if you swap ham for smoked tofu.
• 1 teaspoon smoked paprika — optional but lovely; substitute regular paprika or a pinch of cayenne for heat.
• Salt and pepper to taste — go easy if your ham is salty.
• Fresh parsley or thyme for garnish — citrus zest is a bright alternative.

Prep and Cook Time

• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: 40–45 minutes

Note: This is a quick, one-skillet comfort meal that’s worth the gentle simmer — the potatoes should be tender and the green beans bright but not mushy.

How to Make Ham, Potatoes and Green Beans on the Stove

1. Warm your pan: Heat a large heavy skillet or Dutch oven over medium heat and add olive oil or butter. When it shimmers, toss in the onions. As the onions soften, their sweetness will mellow and perfume the kitchen.
2. Sauté garlic: Add the garlic and cook for 30 seconds until fragrant — you’ll smell that warm, roasted garlic note immediately.
3. Brown the ham: Add the diced ham and stir for 2–3 minutes until edges caramelize. This step deepens the savory base of the dish.
4. Add potatoes and spices: Stir in the potatoes, smoked paprika, and a pinch of salt and pepper. Coat the potatoes in the pan juices and let them toast for a couple of minutes.
5. Simmer with broth: Pour in the chicken broth to come halfway up the potatoes, bring to a gentle simmer, then cover. Cook for 12 minutes, or until the potatoes are nearly tender. The broth will take on the ham’s fragrance, creating a cozy, broth-like sauce.
6. Add green beans: Nestle the green beans into the pot, cover, and cook another 6–8 minutes until beans are tender-crisp and potatoes are fully cooked. If you prefer softer beans, cook an extra 2–3 minutes.
7. Finish and serve: Taste and adjust seasoning. Remove the lid and simmer uncovered for 1–2 minutes if you want the sauce a little reduced. Sprinkle fresh parsley or thyme over the top and serve hot.

Tips and Creative Variations

• Swap smoked sausage for ham and brown it first for a heartier stew vibe.
• For a lighter twist, use Greek yogurt stirred in off the heat for creaminess instead of adding cream.
• Add a splash of white wine with the broth for a bright, lifted flavor.
• For a festive touch, top with toasted breadcrumbs and Parmesan and broil for 2 minutes to create a golden crust.
• Want inspiration for crunchy sides? Try riffing on textures from this chip-crusted chicken idea: chip-crusted chicken with green salad.

Serving Ideas

Serve this dish with crusty bread to sop up the broth, a simple green salad for brightness, or warm cornbread for comfort. Picture a long wooden table on an autumn evening, steam rising from bowls, laughter around the plate — it’s the kind of family favorite that asks people to linger. Pair with a crisp white wine or a cold beer for a casual supper, or a spiced cider for festive cooking moments.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• To reheat, warm gently on the stove over low heat with a splash of broth to revive the sauce, or microwave in short bursts stirring between.
• Freezer tip: Cool completely and freeze in a shallow, airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stove with added broth. Note: potatoes can change texture slightly after freezing, but the flavors hold beautifully.

Pro Tips for Success

• Don’t overcrowd the pan when browning the ham — you want caramelization, not steaming.
• Cut potatoes uniformly so they cook at the same rate.
• Taste before salting; some hams are salty enough on their own.
• Use a heavy-bottomed pan to prevent scorching and ensure even cooking.
• If you prefer softer veggies, add green beans earlier; for crunch, add them near the end.

FAQs

Q: Can I use frozen green beans?
A: Yes — add frozen green beans in step 6 and cook a couple minutes longer. They save time and still taste great.

Q: What is the best substitute for ham?
A: Smoked sausage, smoked tofu for vegetarian, or roasted turkey are excellent substitutes that keep the smoky, savory profile.

Q: Can I make this in advance for a gathering?
A: You can prepare through step 5 and refrigerate. Reheat and add green beans just before serving to keep them bright.

Q: Is this dish suitable for meal prep?
A: Absolutely — portion into containers and refrigerate for up to 3 days. Add fresh herbs before eating to refresh the flavors.

## Conclusion

This Ham, Potatoes and Green Beans on the Stove recipe is one of those simple dinners that becomes a memory — fragrant steam, soft potatoes soaking up smoky ham, and green beans offering a crisp, green bite. If you want more ideas or a slightly different recipe to compare, check out this warming take: Easy Ham, Green Beans, and Potatoes Recipe – Hint of Healthy, or explore another classic version here: Ham Green Beans and Potatoes. Try it tonight, pass a bowl to someone you love, and let the kitchen do the storytelling.

Ham, Potatoes and Green Beans on the Stove

A cozy and nostalgic one-skillet dish featuring savory ham, tender potatoes, and bright green beans, perfect for family dinners or weeknight comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 460 kcal

Ingredients

  

For cooking

• 2 tablespoons olive oil or butter Use butter for richer flavor; olive oil keeps it lighter.
• 1 medium onion, thinly sliced Adds sweetness; substitute shallots for milder bite.
• 3 cloves garlic, minced Aroma powerhouse; garlic powder works in a pinch.
• 1.5 pounds baby potatoes, halved or quartered Waxy potatoes hold shape; russets will break down more.
• 12 ounces trimmed green beans Fresh is best; frozen can be added later for convenience.
• 2 cups diced cooked ham Use leftover holiday ham or diced smoked ham steak.
• 1.5 cups low-sodium chicken broth Vegetable broth for a vegetarian option if swapping ham.
• 1 teaspoon smoked paprika Optional; substitute regular paprika or cayenne for heat.
• Salt and pepper to taste Go easy if ham is salty.
• Fresh parsley or thyme for garnish Citrus zest is a bright alternative.

Instructions

 

Cooking

• Heat a large heavy skillet or Dutch oven over medium heat and add olive oil or butter.
• When the oil shimmers, add the sliced onions and sauté until softened.
• Add the minced garlic and cook for 30 seconds until fragrant.
• Stir in the diced ham and cook for 2–3 minutes until caramelized at the edges.
• Add the halved or quartered potatoes, smoked paprika, and a pinch of salt and pepper.
• Pour in chicken broth to come halfway up the potatoes, bring to a gentle simmer, then cover and cook for 12 minutes.
• Nestle the trimmed green beans into the pot, cover, and cook for another 6–8 minutes until the beans are tender-crisp.
• Taste and adjust seasoning, then simmer uncovered for 1–2 minutes if you want the sauce reduced.
• Garnish with fresh parsley or thyme and serve hot.

Notes

This dish can be served with crusty bread, a simple green salad, or cornbread. Refrigerate leftovers for up to 3 days. Reheat gently on the stove or microwave.

Keyword Comfort Food, family dinner, Ham and Potatoes, One-Pan Meal, Quick Dinner

Written by khadija — founder of Dailypan, sharing easy, cozy homemade recipes for every occasion.

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