This boiled cabbage and ham recipe only takes 15 minutes to prepare and is ready to eat in just over 2 hours. It includes ham, onion, potatoes and cabbage to make a flavorful comfort food for any occasion.
Boiled Ham and Cabbage
This recipe is large enough to provide plenty of leftovers and makes good use of leftover ham. It yields 6 to 8 servings.
Prep time: 15 minutes
Cook time: 2 hours
Ready in: 2 hours 15 minutes
- 8 to 12 pounds of ham or smoked pork shoulder
- 6 to 8 small onions, peeled
- 6 to 8 small red potatoes
- 6 to 8 carrots, peeled and cut into chunks
- 2 to 3 parsnips, peeled and cut into chunks (optional)
- 1 to 2 turnips or 1 to 2 rutabaga, peeled and cut into chunks (optional)
- 1 medium cabbage, cut into wedges
- 12 to 15 whole cloves
- Salt and pepper
- Cold water
- Remove the skin from the ham or pork shoulder. Stud the ham with the cloves, making sure they are distributed evenly.
- Place the ham and onions in a large pot and cover with cold water. Bring the ham to a boil over medium heat and then reduce the heat and simmer for 15 minutes.
- Add all the vegetables except for the cabbage. Raise the heat and bring the mixture back to a boil. Reduce the heat and simmer for another 15 minutes or until the potatoes are almost cooked through.
- Add the cabbage and bring the mixture to a boil once again. Cook for 10 to 20 minutes or until the cabbage is cooked, but not too soft.
- Once cooked through, remove the vegetables using a large slotted spoon. Lift the ham onto a platter and carve into suitable serving sizes. Season with salt and pepper to taste and serve with butter, if desired.