Very tasty. I loved this recipe. The cabbage was done just right. Thanks so much for posting.
The ham came out perfect! Not too salty. The cold water with the onions is a great tip. I loved removing the fatty skin and adding the cloves. Smells delicious while it's cooking. I'm adding this to my go to recipes for ham. Thank you for sharing
This is a very good recipe, the only thing I did different was, I waited till the ham boiled for 30 minutes then added the veggies. I also added pickling spice to the water, I have always done this, it makes a world of difference in flavor of the broth.
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.
Everything worked out great! I would have cooked the ham for 3 or more hours, whew. Good thing for Recipe Zaar and generous people like you! A little dijon mustard with horse raddish makes this dish great. Thank you! Joe