Cottage Ham And Cabbage Recipes

Steps:

• Put cottage roll in large pot or dutch oven; add onion, carrots, bay leaves, and peppercorns.
• Cover with water.
• Bring to a boil over high heat; reduce heat and simmer for 1 to 1-1/2 hours, depending on the size of the roast.
• Remove meat from liquid and place in a baking pan; brush with honey mustard and brown sugar mixed to a paste. Reserve the liquid to cook the cabbage.
• Place roast in the oven, just on "warm" while you cook the cabbage.
• Thinly slice cabbage and cook in the liquid that the roast was in for approximately 10 to 15 minutes until desired tenderness.
• Good served with boiled new potatoes.

Steps:

• Put the pork in a large crock pot and top with onion, potatoes and green beans.
• Mix seasonings (not mustard) in water and pour over the top.
• Cover and cook on LOW heat 6 to 8 hours or HIGH 3 to 4 hours.
• Drain and serve with stone ground mustard, if desired.

Steps:

• In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
• Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

Steps:

• Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely.
• Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
• Remove ham to a cutting board to slice to desired thickness; serve with vegetables.

Steps:

• 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.
• EAT!

Steps:

• Place cottage roll in roasting pan or crockpot.
• Surround it with potatoes, carrots, onion and cabbage if you like.
• You can add as many as will fit or what you need for supper or use any size cottage roll that will fit.
• Sprinkle with pepper and cover roast 3/4 with water.
• cover and Bake at 300 degrees for 3 hours or in crockpot on high 6 hours or low 8-10 hours.
• Cottage roll should fall apart like a pot roast.
• Serve with mustard (dijon is my favorite).
• The leftover stock can be spiced up as a gravy or makes a great bean or pea soup base.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Spread out chopped ham on the bottom of the prepared dish.
• Set hash browns on a microwave-safe plate and microwave on high power for 1 minute and 30 seconds. Potatoes should be thawed and feel slightly warm to the touch, but not be cooked. Set aside.
• Melt 2 tablespoons butter in a large skillet over medium heat and cook onions until they are just starting to turn clear, 2 to 3 minutes. Add chopped cabbage and continue to cook, stirring often, until cabbage wilts down a little but is still crisp, 3 to 5 minutes. Stir in shredded raw carrots and microwaved hash browns, then add mixture to the baking dish.
• Wipe out the skillet and melt the remaining 3 tablespoons butter over medium heat. Combine all-purpose flour, salt, dry mustard, and white pepper in a small bowl. Sprinkle flour and seasonings over the melted butter and stir, constantly, until flour and butter are well mixed and the mixture is bubbly, about 3 minutes. Allow to bubble for 1 minute, while stirring.
• Gradually pour in milk, stirring constantly to avoid lumps. Cook, stirring, until the mixture boils and thickens, 3 to 5 minutes. If the mixture is too thick, stir in an additional 3 to 4 tablespoons milk. Remove from heat.
• Add half of the grated Cheddar cheese and stir until it is melted, then add the remaining half and repeat.
• Pour sauce over the casserole and top with crumbled bacon and cracker crumbs.
• Bake in the preheated oven until the top is bubbly and brown, 30 to 35 minutes. Serve warm.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 7 minutes. Drain and transfer noodles to a large bowl.
• At the same time, melt butter in a large pan over medium-high heat. Add onion and saute until softened, 5 minutes. Add ham; cook and stir until lightly browned, about 3 minutes. Stir in cabbage and carrots and saute until slightly softened, 3 to 5 minutes. Add mixture to the egg noodles.
• Mix condensed soup, water, and sour cream together in a bowl until well blended. Pour over egg noodles and ham mixture and stir until well combined. Pour mixture into a 9x13-inch casserole dish and cover tightly with foil.
• Bake in the preheated oven for 45 minutes. Remove foil, sprinkle Cheddar cheese over the top, and re-cover loosely. Bake until cheese is melted, about 10 more minutes.

Steps:

• Choose a very lean pork butt and trim all remaining fat. Remove the bone and tie in a net.
• Mix Sweeter 'n Sweet 3/4 lb to 1 gallon water. Make up 5 gallons. With a needle, inject this mixture into the pork until it is doubled in size. Soak in remaining cure for 5 days. Be sure it is weighted down if it floats.
• Smoke at 135 degrees for 1 hour, then increase temperature to 180-185 degrees for 3-4 hours or until internal temperature of ham reaches 145 degrees.
• See recipe for Cottage Ham and Cabbage for further cooking instructions.

Steps:

• Place the Cottage Ham in a large pot. Cover with cold water and cook at medium heat for 30 minutes. Add the onion, carrots, potatoes, cabbage and pepper. Cover with more water if necessary. Cook until the vegetables are fork-tender. You could drain off the first water that the ham is cooked in if it's too greasy. Add new water if you like.
• Serve in a bowl with buttered bread along side.

Steps:

• Melt butter in a large skillet over medium-high heat. Add ham and onion; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes.
• Add cabbage; cook and stir for 5 minutes. Add broth and season with salt and pepper. Cover and cook for 8 minutes.
• Uncover and continue to cook until cabbage is tender, about 5 more minutes.

Steps:

• Combine condensed soup, water, and cabbage in a large stockpot. Add ham, kielbasa, salt, and pepper and bring to a boil. Boil for 20 minutes.
• Reduce heat and simmer until cabbage is tender, 5 to 10 more minutes.

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.

Steps:

• If you are using a Porkette, remove it from the red packaging and remove the cloth netting from the meat. Cut the porkette into three equal pieces.
• If you are using a ham steak, make a few small cuts around the edge of the ham steak to prevent it from curling up while it cooks.
• Place the meat in a large stock pot and cover with water.
• Bring to a boil, then lower heat and simmer for 30 minutes.
• Remove the meat from the cooking liquid, RESERVE THE COOKING LIQUID AND SET ASIDE.
• Cut the meat into 1 inch pieces and set aside.
• In the stockpot, sauté the onion and carrot in the olive oil for 5 minutes. Add the garlic and sauté for 30 seconds or until garlic is fragrant.
• Add the chopped ham, cabbage, potatoes, thyme, pepper, and one cup of the reserved cooking liquid, stirring well to combine.
• Bring to a boil, then reduce heat to a simmer and cover. Simmer for 20 minutes, stirring occasionally. I find that once the mixture starts cooking, the cabbage releases enough liquid for the mixture to simmer, but if things look too dry to you, you can add more of the reserved cooking liquid. Just don't add too much - it's not a soup.
• Remove one cup of the mixture and purée in a blender. Return the purée to the pot with the rest of the mixture, stirring well to combine (I use a stick blender, and puree a small amount of the stew right in the pot).
• Porkette and ham are salty, and I don't ever need to add more salt. If you do decide to add salt, taste the mixture first, because there is a good chance you will over-salt it if you don't.

Steps:

• In a large skillet over medium-low heat, melt 3 tablespoons margarine. Add cabbage and onions. Cover and cook, stirring occasionally, until tender and browned.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Stir cooked pasta into cabbage and add remaining margarine. Stir in cottage cheese and sugar; cook until heated through.
• Season with salt and pepper to taste.