Jambon aux mogettes is a traditional dish originating from the Vendée region. The dish is usually made with a combination of white beans, slices of cooked ham, butter, carrots, onions, garlic, bouquet garni, salt, and pepper. The white beans are soaked in water overnight, drained, and cooked for a few minutes before they're sautéed in butter over low heat.

The carrots, garlic, onions, and bouquet garni are added to the pot, covered with water, and the dish is simmered over low heat for an hour and a half. The ham is sautéed on both sides for a few minutes, and it's served with the bean stew.