Title: Boiled Ham
Categories: Ham
Yield: 1 servings
1 Ham half of picnic shoulder
4 sm Onions, peeled
4 New potatoes
4 Young carrots, scraped
2 Ribs of celery, including
-the tops
1 Cabbage, cut into quarters (optional)
8 Peppercorns, whole
Place the ham and celery in a big deep pot. Add water to cover, and
bring to a boil. Reduce heat to simmer, and cook until the ham is
almost tender (2-3 hours). Add onions, carrots and potatoes, and
simmer until vegetables are crisp tender. About 15-20 minutes before
serving, add the cabbage quarters, and simmer until crisp tender. Do
not overcook the cabbage. Overcooked cabbage is NOT a nice thing.
To serve, remove the ham from the broth. Slice as needed. Serve with
the carrots, potatoes, onions and cabbage (toss the celery, it did its
bit by flavoring the broth.) Offer a dish of the ham broth to spoon
over the meat and vegetables, some horseradish and good hot mustard
for the ham.
Reserve the remaining broth for bean soup later in the week. Leftover
ham may be used in casseroles, sandwiches (my favorite is thin-sliced
boiled ham, on a good crusty French-type roll that has been dipped in
the warmed broth), however else you choose to dispose of the stuff.
