Corned beef and cabbage is a traditional Irish-American meal served on St. Patrick's Day, but a similar dish has its own American heritage. Boiled ham and cabbage is the basis of New England Boiled Dinner, a one-pot stew of ham, cabbage, onions, carrots and potatoes served in a thin broth. The hearty dish, made from a smoked picnic ham, is served alongside its corned beef compatriot in the region from which it gets its name.
How To Boil Ham and Cabbage
Step 1
Rinse the ham thoroughly and place in the stockpot. Set the pan under the faucet and fill the pot with water until ham is covered.
Step 2
Add the bay leaves, garlic and peppercorns. Turn the stove on high and bring the pot water to a boil. Reduce the heat to low and simmer 3 to 4 hours. Remove the ham cooking is completed. Set it on a large platter to rest and cover with foil.
Step 3
Prepare the vegetables while the ham cooks. Make an X on the top and bottom of each onion with your knife. This will prevent the onion from splitting. Slice the carrots between a quarter- and half-inch thick. Cut the head of cabbage into eighths with a large knife.
Step 4
Cook the vegetables after the ham is out of the broth. Add the potatoes, carrots and onions and heat to a simmer on medium-low heat. Cook 15 minutes, or until fork tender.
Step 5
Add the cabbage to the broth, cover, and cook 15 minutes. During this time, slice the ham into thick, large pieces. Add the ham and accumulated juices back to the pan and cook an additional 15 minutes.
Things You'll Need
- 5-to-7 lb. smoked picnic ham
- 3 bay leaves
- 6 garlic cloves, minced
- 1/2 tsp whole black or green peppercorns
- 12 white boiling onions, peeled
- 1 lb. carrots, cleaned
- 3 lbs. potatoes, scrubbed and cleaned
- 1 large head cabbage, plain or savoy
- Large capacity covered stockpot, 8-to-12 quarts
- Knife
- Stove
- Large wooden spoon
- Water
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