BOILED HAM RECIPES

BOILED HAM DINNER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Boiled Ham Dinner Recipe: How to Make It - Taste of Home image

I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop. —Janet Tucker of Bellevue, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 piece boneless fully cooked ham (16 ounces)
6 medium carrots, halved lengthwise and cut into thirds
4 medium red potatoes, quartered
2 medium onions, cut into wedges
1 bay leaf
1 teaspoon dried thyme
1 teaspoon peppercorns
1 garlic clove, halved
1/2 teaspoon whole allspice
1/2 medium head cabbage, cut into wedges

Steps:

Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. , Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.

Nutrition Facts : Calories 312 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 1300mg sodium, CarbohydrateContent 46g carbohydrate (0 sugars, FiberContent 8g fiber), ProteinContent 26g protein. Diabetic Exchanges 4 vegetable

BEST BOILED HAM AND CABBAGE RECIPE - FOOD.COM

Best Boiled Ham and Cabbage Recipe - Food.com image

There's nothing like a steaming pot of boiled ham and cabbage on a cold evening. The hearty, homey flavor makes for such a perfect comfort food that your family will never notice that all those veggies are good for them. The nutritional information is going to be off because the veggie amounts are sized for 6-8 servings, but the ham will leave you with plenty of leftovers to use in the many wonderful dishes that call for ham. Use any, all, or none of the optional veggies according to availability and personal taste.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 1114, FatContent 36, SaturatedFatContent 12, CholesterolContent 315.1, SodiumContent 9297.9, CarbohydrateContent 51.1, FiberContent 11, SugarContent 13, ProteinContent 142

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