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Ingredients
- 2 med onions halved
- 4 whl cloves
- 1 x bone-in ham - (4 to 5 lbs)
- Â Â (smoked butt or possibly shoulder)
- 2 lb Yukon gold potatoes peeled, and
- Â Â halved lengthwise
- Â Â (or possibly all-purpose potatoes)
- 1 lb carrots peeled, and
- Â Â halved crosswise
- 1 lb parsnips peeled, and
- Â Â halved crosswise
- 1 lb turnips peeled, and
- Â Â cut into 1" cubes
- 1 med cabbage - (3 lbs) cut 12 wedges
- Â Â Coarsely-minced flat-leaf parsley for serving
- Â Â Horseradish for serving
- Â Â Mustard for serving
- Â Â Vinegar for serving
Directions
- Stick a clove into each onion half; set aside. Place ham in a large stockpot. Add in sufficient water to cover, and bring to a boil. Drain off water. Cover ham with water once more, add in onions, and return to a boil. Reduce to a simmer and cook, partially covered, for 2 hrs.
- Add in potatoes, carrots, parsnips, and turnips. Return to boil. Reduce to a simmer and cook, partially covered, till about three-quarters of the way done; this will take about 20 min (start checking 10 min after the liquid comes to a boil).
- Remove ham to carving board. Add in cabbage to pot, and return to a boil. Cook, partially covered, till all the vegetables are tender when pierced with the tip of a knife, 5 - 10 min 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.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 101mg | 4% |
| Potassium 1098mg | 31% |
| Total Carbs 44.73g | 12% |
| Dietary Fiber 8.9g | 30% |
| Sugars 11.13g | 7% |
| Protein 5.36g | 9% |
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