Boiled Ham Dinner Recipe

5 2 4
Boiled Ham Dinner Recipe
Boiled Ham Dinner Recipe photo by Taste of Home
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Boiled Ham Dinner Recipe

Read Reviews
5 2 4
Publisher Photo
I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop. —Janet Tucker of Bellevue, Ohio
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1 chunk unsliced deli ham (1 pound)
  • 6 medium carrots, halved lengthwise and cut into thirds
  • 4 medium red potatoes, quartered
  • 2 medium onions, cut into wedges
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon peppercorns
  • 1 garlic clove, halved
  • 1/2 teaspoon whole allspice
  • 1/2 medium head cabbage, cut into wedges

Directions

Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender. Discard spice bag and cooking liquid. Yield: 4 servings.
Originally published as Boiled Ham Dinner in Light & Tasty June/July 2002, p29

Nutritional Facts

4 ounce-weight: 312 calories, 4g fat (1g saturated fat), 58mg cholesterol, 1300mg sodium, 46g carbohydrate (0 sugars, 8g fiber), 26g protein. Diabetic Exchanges: 4 vegetable, 3 lean meat, 1 starch.

  • 1 chunk unsliced deli ham (1 pound)
  • 6 medium carrots, halved lengthwise and cut into thirds
  • 4 medium red potatoes, quartered
  • 2 medium onions, cut into wedges
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon peppercorns
  • 1 garlic clove, halved
  • 1/2 teaspoon whole allspice
  • 1/2 medium head cabbage, cut into wedges
  1. Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string. Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender. Discard spice bag and cooking liquid. Yield: 4 servings.
Originally published as Boiled Ham Dinner in Light & Tasty June/July 2002, p29

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Reviews forBoiled Ham Dinner

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MY REVIEW
annrms User ID: 2649709 276281
Reviewed Oct. 15, 2017

"I used the spices in this recipe and cooked a bone-in shank half ham in my slow cooker with about 8 cups water. (I sliced off as much fat as I could from the ham before proceeding.) When it was warmed through, I removed it, sliced off the meat and returned the bone to the broth and let it cook a few more hours. I boiled potatoes, onions, cabbage, turnip, parsnips, and carrots in the broth in a regular pot. I will use the broth in soup! Love the taste the spices gave to the broth. Definitely a keeper...!"

MY REVIEW
maineshe User ID: 7540643 222116
Reviewed Mar. 5, 2015

"I made this in my crockpot using a precooked thick ham steak slice on the bottom and layered the ingredients as specified in recipe, except added the cabbage wedges on the top immediately. I omitted the allspice since I did not have a spice bag. I cooked in crockpot till all the vegetables were tender. Delicious! My husband loved it on this cold winter day in Maine."

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