Lima Beans and Ham is a grand old time country dish. Lima Beans are an excellent source of protein, phosphorus, potassium and iron. The Fordhook and the baby lima (and Fordhooks are not adult baby limas) are two types of fresh Lima Beans available. Both are pale green, plump-bodied and have a slight kidney-shape curve. The Fordhook is larger and plumper than the baby lima. It also has a fuller flavor and somewhat nutty than its smaller relative. Fresh limas are available from June to September. Dried Lima Beans are available year round.  Fresh Lima Beans are usually sold in their pods, which should be plump, firm and dark green. The pods can be refrigerated in a plastic bag for up to a week. They should be shelled just before using. Frozen lima beans are available year-round and are labeled according to variety (Fordhook or baby).

Canned and dried limas are usually labeled "jumbo," "large" or "small," a
designation that relates to size and not variety. In the South, dried limas are frequently referred to as butter beans . When mottled with purple they're called calico or speckled butter beans . An early American method of serving Lima Beans was an idea that was borrowed from the Native American population. The tribes in the Northeast, would grown corn and beans together. This combination was then cooked up and today is known as  SUCCOTASH. They're also used alone as a side dish, in soups and sometimes in salads. 

To prepare dried beans, soak for 8 hours or overnight in a ratio or 3 parts water to 1 part bean, bring to a boil and simmer for up to 2 hours. If beans haven't been soaked for 8 hours, bring to a boil and simmer for 2 minutes, then let stand, tightly covered, for 1 hour. One cup of dried beans will expand to 2 to 2-1/2 cups after cooking. Look for smooth surfaces and a light cream to greenish color and avoid cracked or wrinkled surfaces. Store dried beans in an airtight container for up to 1 year. There are a wide array of canned Lima Beans now available if using dried beans is too time consuming. Simply skip the soaking process, rinse and drain the beans well, then proceed with your recipe cutting down on the total cooking time.

Here is a very good site for more information on Lima Beans:

http://food.epicurious.com/s97is.vts?action=filtersearch&filter=
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