BEST BOILED HAM AND CABBAGE
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.
Provided by 3KillerBs
Categories One Dish Meal
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
HAM AND CABBAGE
I make this with "Porkette" a boneless, smoked trimmed pork shoulder butt made by the Freirich company. You can find it in the meat section, near the ham steaks - the Porkettes are wrapped in red packaging. If you can't find a Porkette, you can use a ham steak. NOTE - "Porkette" is not the same thing as the Italian "porchetta". You need a ham-type product in this recipe. This is great comfort food, and is particularly good in winter. It comes out as a sort of thick stew.
Provided by xtine
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 452.8, Fat 17.7, SaturatedFat 5.1, Cholesterol 118.1, Sodium 3481.8, Carbohydrate 18.3, Fiber 5.3, Sugar 6.4, Protein 53.8
DOT'S HAM, CABBAGE, AND POTATOES
This was a recipe my Mom had and we ate it every St. Patrick's Day. An alternative recipe for St. Patrick's Day for those who don't care for corned beef and cabbage. Cooked together in one pot and boy is it juicy! My mom is Irish and hated the traditional corned beef, potatoes, and cabbage version. She got the basis for this recipe from her Italian Mother in Law. Add a nice warm crusty roll, butter, and a pint of Guinness or Pinot Noir and you got yourself a hearty meal to celebrate the Irish!
Provided by Dot's daughter, Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.
- Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.
- Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.
Nutrition Facts : Calories 472 calories, Carbohydrate 53.5 g, Cholesterol 64.9 mg, Fat 20.6 g, Fiber 11.2 g, Protein 22.7 g, SaturatedFat 7.2 g, Sodium 1393.4 mg, Sugar 12 g
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