Best Boiled Ham and Cabbage
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 8 -12 lbs half ham or 8 -12 lbs smoked pork shoulder
- 6 -8 small onions, peeled
- 6 -8 small red potatoes, scrubbed
- 6 -8 carrots, peeled and cut in chunks
- 2 -3 parsnips, peeled and cut in chunks (optional)
- 1 -2 celeriac, bulbs peeled and cut in chunks (optional)
- 1 -2 turnips (optional) or 1 -2 rutabaga, peeled and cut in chunks (optional)
- 1 medium cabbage, cut in 6-8 wedges
- 12 -15 whole cloves
- fresh ground black pepper
- butter (optional)
- cold water
directions
- Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
- Stud the ham with the whole cloves, distributing them evenly over the surface.
- Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
- Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
- Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
- Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
- Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
- Lift ham onto a platter and carve off a suitable number of servings for the meal.
- Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.
Reviews
-
This was a very good recipe. Just a few suggestions: leave plenty of time for the water to boil if you are using a large stock pot since the water is very cold and bringing it to a boil from medium heat takes quite awhile. My vegetables ended up being a bit mushy due to over cooking so timing is important. Second, this could use some seasonings. Next time I will try some dill weed or seasoned salt. I had leftover ham from Easter so I cut it into chunks along with the ham bone and did not use the cloves. Maybe that would have added the seasoning it seemed to lack. I did love all the veggies together and used all of them. The carrots were particularly good. Thanks, Joe. I will definitely use this recipe again.
RECIPE SUBMITTED BY
3KillerBs
Pinebluff, North Carolina