Ham and Cabbage
Need a great way to deal with the leftover holiday ham that’s taking up valuable real estate in your refrigerator? This recipe starts by cooking the entire piece of leftover ham till it falls off the bone. When removed from the bone, the ham can be used in any number of recipes from scalloped potatoes & ham, bean soup or one of my favorites, ham, cabbage & potatoes. I freeze the portion of the broth I’m not using for this recipe for future use. It’s a valuable item to have on hand for future recipes.
Leftover ham (boneless or bone-in)
1 head green cabbage
1 large onion
3 medium red or Yukon Gold potatoes
½ cup chopped fresh parsley
coarse black pepper
Remove any large pieces of meat, but leave in large chunks. Place the meat and bone in a large Dutch oven and cover about half way with water. Bring to a boil, then lower the heat to simmer and cook covered for an hour or so or until the meat is very tender. You may also pressure cook the leftover ham for about 45 minutes using your pressure cooker’s instructions.
Remove the bone and meat from the pot. Reserve the broth by straining it into a bowl large enough to hold all the broth. Skim as much fat from the broth as possible and set aside.
Either shred or cube the cooked ham, cover and set aside.
Return 4 cups of the broth to a large pan. Freeze any extra ham broth for future use or add enough water (or half water/half beer) or unsalted chicken stock to equal 4 cups. While bring the broth to a boil slice the onion and cabbage into 1 inch slices and add them to the boiling ham stock. Lower heat to medium, and cook until the cabbage is tender, about 10 minutes. Cut the washed but unpeeled potatoes into large chunks and add to the pot. Cook until they become tender, add the ham back into the pot with the chopped parsley and heat through. Season with the black pepper.
Serve hot with hot biscuits or corn bread.