- 1 (3 pound) cottage ham
- 4 russet potatoes, peeled and halved lengthwise
- 3 (14.5 ounce) cans cut green beans, drained
- 1 white onion, sliced thickly
- water to cover
- Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely.
- Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
- Remove ham to a cutting board to slice to desired thickness; serve with vegetables.