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Gallery Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 medium onions, halved 4 whole cloves 1 4 to 5-pound bone-in ham, (smoked butt or shoulder) 2 pounds Yukon gold, or all-purpose potatoes, peeled and halved lengthwise 1 pound carrots, peeled and halved crosswise (or left whole) 1 pound parsnips, peeled and halved crosswise (or left whole) 1 pound turnips, peeled and cut into 1-inch cubes 1 medium cabbage, (about 3 pounds), cut into 12 wedges Coarsely chopped flat-leaf parsley, for serving Horseradish, for serving Mustard, for serving Vinegar, for serving

Gallery

Recipe Summary Servings: 8

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 medium onions, halved 4 whole cloves 1 4 to 5-pound bone-in ham, (smoked butt or shoulder) 2 pounds Yukon gold, or all-purpose potatoes, peeled and halved lengthwise 1 pound carrots, peeled and halved crosswise (or left whole) 1 pound parsnips, peeled and halved crosswise (or left whole) 1 pound turnips, peeled and cut into 1-inch cubes 1 medium cabbage, (about 3 pounds), cut into 12 wedges Coarsely chopped flat-leaf parsley, for serving Horseradish, for serving Mustard, for serving Vinegar, for serving

Directions

Stick a clove into each onion half; set aside. Place ham in a large stockpot. Add enough water to cover, and bring to a boil. Drain off water. Cover ham with water once more, add onions, and return to a boil. Reduce to a simmer and cook, partially covered, for 2 hours.

Add potatoes, carrots, parsnips, and turnips. Return to boil. Reduce to a simmer and cook, partially covered, until about three-quarters of the way done; this will take about 20 minutes (start checking 10 minutes after the liquid comes to a boil). Remove ham to carving board. Add cabbage to pot, and return to a boil. Cook, partially covered, until all the vegetables are tender when pierced with the tip of a knife, 5 to 10 minutes more.

Transfer vegetables to a large serving platter, and sprinkle with parsley. Slice ham and serve with vegetables. Serve with vinegar, mustard, and horseradish on the side.

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All Reviews for New England One-Pot Dinner

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All Reviews for New England One-Pot Dinner

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest