Ham and beans and corn bread will be served once again at Syracuse Fall Festival this weekend.

A fall festival favorite, the meal will be served from 9 a.m. to 2 p.m. this Saturday, Oct. 13, at Crosson Mill Park.

After taking a break last year, Beth Kroes of Syracuse is back and will be making her famous ham and beans.

The recipe started with her mom more than 15 years ago. Since then, she has spent some time “tweeking” the recipe.

“For instance, I like the flavor that comes from using honey-baked ham,” Kroes said. “Also, I add grated carrot for sweetness, which helps to balance the flavor and cut the sharpness of the onion.”

Preparation starts with buying HoneyBaked Ham Company ham bones months before the event. Kroes purchases as many as she can from the Fort Wayne and South Bend locations.

“For me, it normally takes three weekends to make this much soup,” she said. “I am very fussy with the ham bones. I hate floating fat in my soup. So, I am very meticulous at cutting the meat off the bones. I use jarred beans to make the process easier.”

Regarding the corn bread, it will be a combined effort, she said.

A $5 donation to the Syracuse-Wawasee Chamber of Commerce gets a bowl of ham and beans soup, corn bread, and a bottled water. The meal will be served at the Farmers Market, located at the park, while supplies last. All proceeds will go to the chamber’s general operating fund.