Ingredients
- 1 boneless (2 1/4 to 3 pound) smoked pork shoulder (or picnic ham)
- 8 medium (3 pounds) red potatoes (peeled and cut in half)
- 1/2 pound parsnips (peeled and cut in half lengthwise and cut in 2" pieces)
- 1/2 pound carrots (peeled and cut in half lengthwise and cut in 2" pieces)
- 2 large yellow onions (cut into quarters)
- 2 garlic cloves, smashed peels removed
- 1 small (1 1/2 pound) turnip (peeled and cut into 1" pieces)
- 1 small (1 pound) rutabaga (peeled and cut into 1" pieces)
- 1 (2 to 3 pounds) cabbage head (cut into 8 pieces)
- 6 cups chicken broth (vegetable can be used)
- 1 cup apple cider
- 1 tablespoon apple cider vinegar
- 1 tablespoon stone ground mustard
- 2 bay leaves
- 2 teaspoons Old Bay seasoning (or any all purpose seasoning)
- Pinch red pepper flakes
- 2 tablespoons corn starch (plus 2 tablespoons cold water)
- Garnish
- 1/4 cup chopped parsley
- Dijon mustard
How to Make
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Step 1: Note: Make sure that all the vegetables rest on the counter to take the chill off. You don't want to add COLD items to the crock pot.
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Step 2: Crock Pot ... Add 1/2 of the the onions to the bottom of the crock pot; then, set the ham on top. Add all the vegetables (including the remaining onions), except the cabbage, around the ham; and, I usually put potatoes on the top - they will cook the quickest. Try to cut all the vegetables the same size; as it will keep the cooking time approximately the same.
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Step 3: Broth ... Mix the mustard, Old Bay, and pepper flakes with the apple cider; and, pour over the ham and vegetables. Add the chicken broth, bay leaves; cover, and turn on the pot.
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Step 4: Cook ... In the crock pot, plan on 6-8 hours on low heat; until all the vegetables are tender. If using the stove top; around 4 hours on medium low heat. And, don't forget, the newer crock pots do cook 'HOTTER' than the older models; also, an oval larger pot, will cook faster than a smaller round one. So, just keep that in mind. I use a new oval crock; and, it takes 6 1/2-7 hours on average.
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Step 5: Now, the last 1 1/2 hours, you need to add the cabbage to the crock pot. If using the stove top method, the last 30-40 minutes is all it takes.
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Step 6: Finish ... After everything is tender and cooked through; turn the crock pot heat up to high. Remove the ham, and transfer to a cutting board; and slice. But, more than likely, it will just fall apart - which is what I like. Add the ham to a platter, along with all the vegetables; and, cover with foil to keep warm. Make sure to use a slotted spoon when removing the vegetables.
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Step 7: Gravy/Sauce ... Add the cornstarch slurry to the warm broth; and stir until thickened (a couple of minutes). It should be the consistency of a thin gravy. If you want a thicker gravy - make a bit more of the slurry. Personally, I like a thinner gravy. Add about half of the parsley, season with salt and pepper if necessary; then, transfer to a 'gravy boat' to serve along side the ham and vegetables.
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Step 8: Serve and ENJOY! ... Don't forget the mustard; and, I like to garnish the vegetables with the remaining parsley. Mom always served applesauce and fresh tomato slices on the side.
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Step 9: NOTE: We would often use the leftover gravy, vegetables, and ham; to make a awesome creamed soup.
We hope you enjoy this recipe!
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