One of the best parts about eating a giant honey glazed ham for Christmas dinner is using the leftover bone for a pot of traditional ham and beans in the cold months that follow. After soaking a package of 15 Bean Soup® over night, this delicious recipe makes enough to last for several winter nights. For step by step pictures, head to over to the bean blog! http://hurstbeanblog.com/2011/01/18/honeyhambean/
Great recipe! We enjoy spicy food, but 2 teaspoons of cayenne pepper seemed like too much so I used only one. I might cut it to a half teaspoon if grandchildren will be eating with us.