Ingredients
12
whole black peppercorns
3
large fresh summer savory sprigs
2
tbsp (1/4 stick) butter
1
1/2 cups coarsely chopped green tomatoes or unripe red tomatoes
5
cups frozen baby lima beans (about 1 1/2 pounds)
1
1-pound hickory-smoked ham steak, fat trimmed, meat cut into 1/2-inch dice
2
tbsp golden brown sugar
2
cups low-salt chicken broth
2
tbsp chopped fresh Italian parsley
Directions
1.
Wrap and tie peppercorns, allspice, savory, and cloves in cheesecloth.
2.
Melt butter in heavy large pot over medium-high heat. Add onion and sauté until beginning to soften, about 5 minutes. Add tomatoes; sauté 3 minutes. Stir in frozen lima beans, ham, mustard, brown sugar, and spice packet. Add broth and boil gently, uncovered, until lima beans are tender and all but 1/2 cup liquid is absorbed, about 25 minutes. Discard spice packet. Stir in hot pepper sauce. Season with salt and pepper. (Can be prepared 8 hours ahead. Cool slightly, then cover with plastic wrap and chill. Rewarm in microwave oven before serving.) Transfer to large bowl; sprinkle with parsley.
3.
Test-kitchen tip: If using country ham, chef Michael Smith recommends soaking it overnight, with one change of water, before using in this recipe.
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