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 CASSEROLE
I'm always looking for a way to recycle leftovers, and this casserole is a great way to do just that. To leftover ham and a bit of cabbage, add some fridge and pantry staples and create a warm, comforting casserole for your family to enjoy. Toss a salad while the casserole is baking, add some biscuits or cornbread, and your meal is complete!
Provided by Bibi
Categories Casseroles
Time 1h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 29.3 g, Cholesterol 65.9 mg, Fat 30.1 g, Fiber 2.8 g, Protein 17.5 g, SaturatedFat 13.7 g, Sodium 1032.3 mg, Sugar 7.3 g
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
BOILED HAM DINNER
I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop. -Janet Tucker of Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. , Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.
Nutrition Facts : Calories 312 calories, Fat 4g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1300mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges
CLASSIC CABBAGE WITH HAM AND POTATOES
This is one of my all time favorites and, I think, the easiest recipe ever! A fantastic winter dish that is equally enjoyed in any season. Ham, potatoes and cabbage... you just can't go wrong! You must start this dish in the morning. You can make the dish faster by using water and turning up the heat, but then you lose all the flavor.
Provided by PeachWeb
Categories One Dish Meal
Time 23h
Yield 4-6 Fantastic Bowls1, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut cabbage head in half and pop out core.
- Clean potatoes, no need to peel, but do use a dish sponge scratchy side to scrub them really well--cut off any bad black spots. Cut in half.
- Place cabbage on bottom, then top with potatoes.
- Toss in one left over ham, bone and all (or just the few pounds of ham you've purchased for this recipe -- I can say that you almost cannot have too much ham! But, it's all got to fit in your pot! LOL!). You do not have to cut it up. I see so many recipes where they are cutting the meat off the bone in neat little cubes and adding them to the pot. That is craziness! Firstly, the bone has a LOT of flavor and secondly, why work when the steam causes it to fall off the bone? I like to just toss in the entire ham, with whatever is leftover from our meal. When the dish is ready it will literally just fall off the bone at the time of serving. That is the beauty of this dish -- easy peasy!
- It's ok to just squeeze in all the ingredients the best you can. You will be cooking at extremely low heat for a very long time, it will all be fine.
- Salt and pepper to taste -- or do like I prefer to do and add nothing until it is plated. The ham is salty so it is very easy to over salt this dish. Be careful.
- A crock pot is perhaps the best way to make this meal the first time around, however I have made it on the stove top with the heat set to the lowest setting for the past 30 years. I like to use the stove because I have a pot far larger than the crock. It's up to you. If using a crock pot, use the medium setting all day long (depending -- if you have a crappy crock, you may need to set it on high -- you know what you have). On stove, cook at lowest possible setting all day. This is the perfect meal to set up before going to work -- when you get home dinner is ready!
- I just want to make a point of saying that NO water is required. You may have a hard time believing this. My mother certainly does and has ruined many pots as she will dump a tall glass (or 2) of water in when I'm not looking. Unfortunately you then wind up with a pot of water with ham, cabbage and potatoes swimming around begging to be rescued--and you lose a ton of flavor. DO NOT ADD WATER. Please trust me. There will be plenty of juice from the cabbage. So much so that you will most likely throw it out (though I like to use it as broth to pour over the dogs' dry food).
- So, quick recap -- just clean everything and squeeze it all into you pot or crock. For stove top, cook at lowest setting all day long, crock -- go for medium.
BOILED HAM & CABBAGE DINNER RECIPE - (4/5)
Provided by connieo
Number Of Ingredients 5
Steps:
- 1. Place the pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 45 min to an hour. 2. Add the carrots and simmer for an additional 15 minutes. 3. Add the onion and potatoes and simmer an additional 10 minutes. 4. Remove the pork to let cool a little and add the cabbage and simmer an additional 15 minutes. 4. Cut the pork into pieces. Return pork to pot until ready to serve. Season with more salt and pepper if needed.
COTTAGE HAM AND CABBAGE
Have fond memories of my grandma making this on her stove. Is comfort food at its best. See my recipe for Cottage Ham. This recipe utilizes that recipe first. Not normally a white-bread lover, but reminds me of my childhood to make this ham into the best leftover sandwich ever. White bread, cottage ham, and Miracle Whip. Like it best with the ham warmed up. Don't salt until you taste it. The ham is salty. Might be good served with a horseradish sauce on the side or a grainy mustard. Unsure of yield.
Provided by charlie 5
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
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
HAM AND CABBAGE STEW
Warm and comforting ham and cabbage stew. A great way to use leftover ham. Serve with pierogi.
Provided by Amy Standaert
Categories Stew
Time 45m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 24.3 g, Cholesterol 50.9 mg, Fat 18.9 g, Fiber 3.6 g, Protein 20.5 g, SaturatedFat 6.4 g, Sodium 1905.8 mg
CABBAGE AND HAM CASSEROLE
A deliciously creamy, filling, and easy casserole using a classic combination of ham, cabbage, and cheese.
Provided by Judy in Delaware
Categories Pork Casserole
Time 1h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 20.6 g, Cholesterol 60.9 mg, Fat 19.1 g, Fiber 2.9 g, Protein 13.9 g, SaturatedFat 9.7 g, Sodium 842.6 mg, Sugar 4.2 g
CABBAGE SOUP WITH HAM
I found this recipe on Basic-Recipes.com and it sounded very good. Cabbage is one of my favorites and along with ham and apples you cant go wrong.
Provided by lauralie41
Categories Ham
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a large saucepan or dutch oven, bring broth to a boil and add the cabbage, leeks, carrot, ham, and caraway seeds. Reduce the heat to low, cover, and simmer for approximately 15 minutes or until carrot is tender.
- Add apple and wine to mixture and simmer uncovered for approximately 3 minutes or until apple is just tender.
- Stir in cooked potato and parsley, simmer 2-3 minutes or until soup is heated through. Divide evenly into 4 soup bowls and serve.
Nutrition Facts : Calories 145.6, Fat 2.8, SaturatedFat 0.9, Cholesterol 22.1, Sodium 673.8, Carbohydrate 18.3, Fiber 3.3, Sugar 6.8, Protein 11.5
TRADITIONAL IRISH HAM AND CABBAGE DINNER
Make and share this traditional Irish Ham and Cabbage Dinner recipe from Food.com.
Provided by Kitty
Categories Pork
Time 1h25m
Yield 10-15 serving(s)
Number Of Ingredients 7
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!
BOILED HAM
Make and share this Boiled Ham recipe from Food.com.
Provided by Dreamgoddess
Categories Lunch/Snacks
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak.
- This removes some of the salt and tenderises it a little bit.
- Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil.
- Turn the heat right down so the water is barely bubbling and put on the lid.
- Cook for 20 minutes per pound of meat.
- Once the cooking time is up leave the meat in the liquour until cooled.
- This stops it tensing up, and drying out, and makes it lovely and tender.
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