Ingredients
- 8 to 10 pounds whole smoked ham, shoulder (any size I use and 8-10 pound ham for this amount of vegetables and cook 4-5 hours)
- 3 onions, peeled (left whole)
- 1 to 2 cabbage heads, each cut into 6 wedges
- 8 large potatoes, peeled and cut in half
- 1 pound carrots, peeled, and cut in half
- 1 small turnip, peeled (cut into large chunks about 2x2 inches) optional
- 3 to 4 large beets, cut into quarters (washed, optional)
How to Make
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Step 1: Place ham in a large dutch oven style kettle.
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Step 2: Cover with cold water, and fill to about 2 inches above top of ham. Cover kettle, and bring to a boil using high heat.
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Step 3: Turn down to medium-high and let boil a few minutes, then drain water, and refill with water 2 inches above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
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Step 4: Once water comes to a boil, turn heat down to medium to medium-high making sure it keeps boiling. Keep cover on kettle while cooking.
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Step 5: Add peeled onions to the kettle.
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Step 6: Cook ham 1/2 hour per pound of ham.
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Step 7: Add some water to the kettle, when it starts getting low.
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Step 8: Peel and cut potatoes and carrots. Peel and cut turnip and beets if adding. Wash and core cabbage, then cut into wedges.
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Step 9: Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.
We hope you enjoy this recipe!
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