It's fall and that means warm, comforting foods like soups and stews. It is a basic southern recipe but with a little Italian twist. I glaze my ham with a balsamic reduction and it complements the ham and beans very nicely. If you don't have access to an unccooked country ham, you can use this glaze on a prebaked ham and it will sweeten the ham nicely. I always serve a corn bread to crumble in and alongside the soup. Now in the south, there is a very wise adage that says "Your tea should be sweet, your cornbread should NOT" ...Since i usually like to serve this on a Sunday afternnon, I have to start the ham and stock the night before. You would think that I would soak my beans then...but no, never remember to soak the beans,,,they are there in my cupboard next to the cans of beans which i always end up using...

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