Slow Cooker Ham and White Bean Sandwich

Name: Slow Cooker Ham and White Bean Sandwich
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2½ lb (1134 g) bone-in ham shank (smoked), skin and excess fat trimmed if desired; 1 lb (454 g) dried great northern or cannellini beans, soaked and drained, soaked overnight in cold water, then drained and rinsed; 1 whole (150 g) yellow onion, medium, coarsely chopped; 3 cloves (15 g) garlic cloves, minced; 4 cups (960 ml) chicken or vegetable broth, low-sodium; 2 whole bay leaves, dried; 2 sprigs (6 g) fresh thyme sprigs; to taste black pepper, freshly ground; ⅓ cup (80 ml) brown mustard or whole grain mustard; 2 tbsp (30 ml) Worcestershire sauce; 2 tbsp (28 g) unsalted butter, softened, softened (optional); 6 rolls (300 g) sandwich rolls or crusty bread slices

From the MyKitchenBank Kitchen

Tender, savory ham shank slow-cooked with creamy white beans, onions, and garlic until falling apart, then shredded and combined with sharp mustard and broth to create a rich, hearty filling. Served on toasted rolls or bread for satisfying handheld meals. Perfect for feeding a crowd or making ahead for meal prep.

Prep: 15 min
Cook: 6 hr
Wait: 15 min
Total: 6 hr 30 min
Makes: 6 sandwiches

Save to My Kitchen Jump to recipe

Ingredients

6 servings

2½ lb (1134 g) bone-in ham shank (smoked), skin and excess fat trimmed if desired
1 lb (454 g) dried great northern or cannellini beans, soaked and drained, soaked overnight in cold water, then drained and rinsed
1 whole (150 g) yellow onion, medium, coarsely chopped
3 cloves (15 g) garlic cloves, minced
4 cups (960 ml) chicken or vegetable broth, low-sodium
2 whole bay leaves, dried
2 sprigs (6 g) fresh thyme sprigs
to taste black pepper, freshly ground
⅓ cup (80 ml) brown mustard or whole grain mustard
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (28 g) unsalted butter, softened, softened (optional)
6 rolls (300 g) sandwich rolls or crusty bread slices

Equipment (7)

5–6 quart slow cooker
Large cutting board
Sharp knife
Wooden spoon or tongs
Meat shredder or two forks
Toaster or toaster oven
Bread knife (optional)

Steps

Before you start

Soak dried beans overnight in cold water, then drain and rinse (or use canned beans to save 8+ hours)
Have a 5–6 quart slow cooker ready
Gather all ingredients and prep the ham shank by removing excess surface fat if desired

1
Assemble slow cooker
- Add the soaked and drained beans to a 5–6 quart slow cooker.
- Nestle the ham shank into the beans, then add the chopped onion and minced garlic around it.
- Pour the broth over everything.
- Add the bay leaves and thyme sprigs, and season generously with black pepper.
+ Show details− Hide details
Tip: Don't add salt yet; the ham shank is already well-salted and will season the beans as they cook.
2
Cook ham and beans
- Cover the slow cooker and cook on low heat for 6 hours.
- The ham should be very tender and nearly falling off the bone, and the beans should be completely soft and creamy.
- You can also cook on high for 3.5 to 4 hours if needed.
+ Show details− Hide details
Ready when: Ham pulls away easily from the bone; beans are soft and creamy, not firm
Tip: Avoid lifting the lid frequently; each lift extends cooking time by 15–20 minutes.
3
Remove ham and shred
- Using tongs, transfer the ham shank to a cutting board and let cool for 5 minutes until easy to handle.
- Remove and discard the bone, skin, and any excess fat.
- Shred the meat finely using a meat shredder, two forks, or your hands.
+ Show details− Hide details
Ready when: Ham shreds easily and separates cleanly from bones
Tip: Work quickly while the meat is still warm for easier shredding.
4
Finish filling
- Discard the bay leaves and thyme sprigs from the slow cooker.
- Stir the shredded ham back into the beans and broth.
- Add the brown mustard and Worcestershire sauce, and stir well to combine.
- Taste and adjust seasoning with black pepper and a pinch of salt if needed.
- If using butter, stir it in until melted.
+ Show details− Hide details
Ready when: Mustard and Worcestershire are fully incorporated and color is even throughout
Tip: Taste the filling before serving; the mustard and Worcestershire balance salt, acidity, and depth.
5
Toast breadOven 375°F / 190°C
- While the filling finishes, split the sandwich rolls or bread slices and toast them lightly in a toaster or toaster oven until just golden and crispy on the cut side.
- This prevents the bread from becoming soggy from the wet filling.
+ Show details− Hide details
Ready when: Bread is light golden and crispy, not dark brown
Tip: Don't over-toast; the bread should still be soft enough to bite through without being hard.
6
Assemble sandwiches
- Spoon the warm ham and white bean filling generously onto the bottom half of each toasted roll.
- Top with the upper half and serve immediately while hot.
- Alternatively, place the filling in a serving bowl and let guests build their own sandwiches.
+ Show details− Hide details
Tip: Use a slotted spoon to serve so excess broth doesn't soak the bread, or offer the broth as a dipping sauce on the side.

Good to know

Tips

If your ham shank has extra salt on the outside (from curing), soak it in cold water for 30 minutes before adding to the slow cooker to reduce overall saltiness.
The slow cooker can sit on the warm setting after cooking for up to 2 hours, making this perfect for potlucks or gatherings where timing is uncertain.
For extra richness and deeper flavor, brown the onion and garlic in a small skillet with a pinch of oil for 2–3 minutes before adding to the slow cooker.
Serve extra crusty bread or a biscuit on the side to soak up any excess broth, or offer the broth as a flavorful dip.

Make ahead

The ham and bean filling can be made up to 3 days ahead. Cool completely, transfer to airtight containers, and refrigerate. Reheat gently in a low-heat slow cooker or on the stovetop over medium-low heat, stirring occasionally, until warmed through (10–15 minutes stovetop, 30–45 minutes slow cooker on low). Toast the bread just before serving.

Storage & reheating

Keep the filled sandwiches or filling separately in the refrigerator, covered, for up to 2 days. The filling also freezes well for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat as above. Toast bread fresh when serving.

Substitutions

dried great northern or cannellini beans, soaked and drained → canned great northern or cannellini beans (two 15-ounce cans, drained and rinsed). Reduces cooking time to 3 hours on low or 1.5 hours on high. Add canned beans in step 4 instead of at the start, and reduce broth to 2 cups.
bone-in ham shank (smoked) → 1.5 lb smoked ham hock or 2 lb boneless ham steak, cut into chunks. Ham hock has less meat; use boneless ham for more shredded filling. Cooking time remains the same.
brown mustard or whole grain mustard → yellow mustard or Dijon mustard (adjust to taste for milder or sharper flavor). Yellow mustard is milder; Dijon is more pungent. Use the same quantity or adjust to preference.
sandwich rolls or crusty bread slices → focaccia, ciabatta, or thick-cut sourdough bread. Choose sturdy bread that won't fall apart; softer sandwich rolls may need buttering on the inside for added structure.