Prep 20 mins
Cook 1 hr 5 mins
- Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
- Put ham into a large pot and cover with cold water.
- Add all other ingredients except cabbage and bring to a boil.
- Turn to simmer and cook until veggies are tender.
- Remove the herb bag.
- Add cabbage, simmer for 20 minutes.
- or until cabbage is cooked.
- Remove ham and cut in to pieces.
- Place on the center of a large platter.
- Strain the cabbage and season it with pepper.
- Surround the ham with the cabbage, carrots, and potatoes.
This made me miss my Grandmom soooooo much! It was almost like her Ham and Cabbage (no carrots though) I had when I was a little girl before she passed. The only thing I did differently was, like Grandmom did, after removing the ham butt, I put the potato and cabbage yum-yum's through a fine metal strainer - saving the broth. Just a stick of real butter to the potatoes and cabbage, then beat it so it is smooth/slightly chunky...and voila!!! Colcannon!!!! So last night we had Ham and Colcannon, and I LOVED IT! Even my Autistic 12-year old ate it and went back for thirds...LOL! :)
This recipe is as close to my grandmothers recipe. She was very irish and it was the only thing i can remember that my family made that tasted good. The salty rich ham flavor penitrates everything and the broth is delicous. So good you soak it up with homemade soda bread it is awesome.
I forgot my stars. Silly me.