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1.
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Place the beans in a large pot and cover them with cold water.
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Cover pot, bring the water to a boil over medium-high heat, then remove from the heat and let sit for 1 hour.
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Drain and reserve.
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2.
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Place the shallots and 3 tablespoons of the butter in a large, heavy-bottomed saucepan over medium heat and cook, stirring, until the butter is melted and the shallots have begun to sizzle.
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Continue to cook, stirring often, until the shallots begin to turn translucent, about five minutes.
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Add the pre-cooked beans, stir, then cover with the water.
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Increase the heat to medium high.
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When the water boils, reduce the heat again so the water is simmering very gently.
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Cover, and cook until the beans are soft and some are beginning to fall apart, 1 1/2 hours.
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Season with salt to taste, and keep warm.
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3.
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Heat a cast-iron skillet over medium heat until it is hot but not smoking.
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Add the ham slices and cook until they are golden on each side, about 4 minutes per side.
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4.
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Stir the remaining butter into the beans, adjust the seasoning, and divide them among four plates.
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Lay a slice of ham next to the beans, and serve, with the peppermill alongside.
