Name: Snap Beans with Mustard and Country Ham
Yield: Makes 4 servings
Ingredients: 1 tablespoon butter, bacon drippings, or vegetable oil; 3 ounces uncooked country ham, finely diced; 6 medium scallions, trimmed and coarsely chopped (including some green tops); 1 pound tender young green beans, tipped and snapped in two if large; 1 1/2 cups chicken broth; 2 tablespoons all-purpose flour blended with 2 tablespoons cold water (thickener); 2 teaspoons prepared yellow mustard; 1/4 teaspoon black pepper, or to taste

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Snap Beans with Mustard and Country HamLara Ferroni

To many Southerners, green beans are "snap beans" because they "snap" when you break them. This recipe, my own, combines three southern favorites: green beans, mustard, and country ham. I like these beans best with roast turkey, grilled or roast chicken. But they're equally delicious with pork chops or roast pork. Some southern supermarkets sell biscuit slices, slim rounds of country ham ready to cook and slip into biscuits. Others sell country ham by the piece or the pound. If it's not available in your area, you can order it from thevirginiacompany.com. Note: Because of the saltiness of the ham, the mustard, and the broth, these beans are unlikely to need additional salt. But taste before serving and adjust as needed.

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