White Beans and Ham

White Beans and Ham. Version 3. As built Mar 3 2018

Notes:
 - Used store bought hocks, plus ham from Jackie
 - The weights shown are descriptive, i.e. this is what it ended up being.

1 lb. dried Great Northern beans
2 tsp salt
1 qt. water

All weights are pre-processing.

2 tsp (approx) bacon fat
1.73 lb. smoked ham hocks
1.20 lb. ham piece with bone (1 lb. 3.25 oz.)
0.55 lb. ham piece without bone (8.875 oz.)
2 Bay leaves
Peppercorns

Mirepoix for stock. All chopped coarse.
 1 medium onion (6.875 oz., 0.43 lb.)
 2 medium carrots (2.75 oz., 0.17 lb.)
 1 medium stalk celery (2.375 oz., 0.15 lb.)

Additional mirepoix for dish. All chopped coarse.
 2 medium onions (11 oz., 0.69 lb.)
 2 medium carrots (4.25 oz., 0.26 lb.)
 2 medium stalks celery (4.25 oz., 0.26 lb.)

2 tsp dried thyme
2 tsp dried oregano

3 Tbsp bacon fat
3 Tbsp flour

Brine beans overnight. 2 tsp salt in 1 qt. water. Beans in brine Fri Mar 2
at 2:18pm. Out Sat Mar 3 at some time in the afternoon.

Put bacon fat in pot, enough to make a thin film, about 1 tsp. Melt, add
pork, cover and sweat for 1 hour over lowest heat.

Add bay leaves, peppercorns, mirepoix-for-stock and water to cover. Bring
to boil, then reduce heat and simmer, covered, 4 hours over lowest heat.
Remove pork with slotted spoon. Strain liquid into large bowl. Reserve 1
cup of stock. When pork is cool enough to handle, remove meat and save.
Discard skin and bones.  Shred and chop meat into small pieces.

Meanwhile, saute mirepoix-for-dish in the now-empty pot in about 1 tsp
bacon fat over medium-low heat for 5 minutes. Reduce heat to lowest, cover
and sweat 10 minutes. Drain beans. Add stock to pot, together with
oregano, thyme and beans. Simmer covered 1 hour, uncovering for the last
15 minutes.

Add ham to pot and simmer, uncovered, another 30 minutes.

Make a roux sauce using 3 Tbsp each bacon fat and flour, plus the 1 cup of
reserved stock. Add it to the pot and simmer another 30 minutes.