HAM CABBAGE AND POTATOES RECIPES

Steps:

• Instant Pot:
• Assuming your electric pressure cooker has a saute option, press the saute button and spray with oil, add the onions, celery, and garlic and saute, 4 to 5 minutes.
• Add the chicken broth, carrots, 1 1/2 cups water, potatoes, ham bone and ham and cook high pressure 20 minutes.
• Let the steam release naturally. Add the cabbage and cook 5 minutes high pressure. Natural or quick release.
• To cook on the stove top:
• Follow the same directions as above in a large pot or Dutch oven, cook covered low 1 hour adding the cabbage during the last 10 to 15 minutes. Cook until the cabbage and vegetables are tender.

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.