Best Boiled Ham And Cabbage

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 8 -12 lbs half ham or 8 -12 lbs smoked lamb 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

Recipe

• 1 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.
• 2 stud the ham with the whole cloves, distributing them evenly over the surface.
• 3 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.
• 4 bring to a boil slowly over medium heat. reduce heat and simmer 15 minutes.
• 5 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.
• 6 add the cabbage wedges. raise heat and bring to a boil. simmer another 10-20 minutes until cabbage is cooked but not mushy.
• 7 use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• 8 lift ham onto a platter and carve off a suitable number of servings for the meal.
• 9 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.