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Boiled Dinner

Contributed By: wendy, NC | See all of wendy's recipes
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Rating: 2.5   Reviews: 2 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 20 Minutes
  4 servings
This is a one pot meal that turns into a delicious soup with the leftovers. If you have any!
RECIPE INGREDIENTS
5 lb. Pork shoulder ham (ready to cook)
1 medium head of green cabbage cut into wedges
3 medium size white or yellow onions cut into wedges
Half a bag of baby carrots
3 ribs of celery, 1 inch chop
4 medium white potatoes, quartered
Salt to taste
Cracked pepper to taste
DIRECTIONS
Place ham in a stock pot followed by potatoes, celery, carrots, onion and layer cabbage wedges on top. Cover with just enough water to leave the cabbage uncovered on top. Season with a tsp. of salt (you can add more later depending on how salty the ham is) 1 TBL of cracked black pepper. Bring to a boil and immediately turn back the stove to a gentle simmer for 1 hour. Using a slotted spoon remove the vegetables to one platter, the ham to another, slice and serve with some of the pot liquor on the side as "gravy". I also like to butter the vegetables, sprinkle with a little apple cider vinegar. Any leftovers, including the pot liquor make incredible bean or split pea soup.


Date Added: 04/02/2010
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Colleen, ON Reviewed: 09/21/2010
very tasty but needs tweaking
I made this recipe on Sunday and was very pleased with the results however I did make a few changes. Instead of using plain water, I used a combination of vegetable and chicken stock which I hand on-hand. The pot liquor was delish. I also added turnip (rutabaga) but I think any root vegetable could have been added as well as long as cooking times are the same. Speaking of cooking time, I found the potatoes overcooked so next time I will add them 20 to 30 minutes before the end of cooking time
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