New England Boiled Ham Dinner

Name: New England Boiled Ham Dinner
Total time: 10800 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 5-7 lb smoked ham. For maximum flavor get one with a bone; 3 onions peeled and halved. Keep root side attached so onion doesn’t fall apart; 1.5 lbs small red potatoes halved; 1 cabbage cut into wedges (4-8); 6-10 carrots peeled and cut into large sections; 2 jalapeños, stem removed, cut into large pieces (optional)

fenway @Fenway

A classic New England meal is a boiled ham dinner. Cooking the vegetables with the ham infuses them with a delicious ham flavor. Easy to make and a great comfort food. This recipe is for about 6 people but you can easily scale it down.

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Ingredients

2-3 hours

4-6 servings

5-7 lbsmoked ham. For maximum flavor get one with a bone
3onions peeled and halved. Keep root side attached so onion doesn’t fall apart
1.5 lbssmall red potatoes halved
1cabbage cut into wedges (4-8)
6-10carrots peeled and cut into large sections
2jalapeños, stem removed, cut into large pieces (optional)

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Steps

2-3 hours

1

Prepare vegetables.
2
3

Place ham in a large Dutch oven. Must be large enough for the ham and all the vegetables. You may have to cut the ham in half. Cover with water and bring to a boil. Lower heat and simmer for. 5 minutes. This is to remove salt from the ham.
4

Drain water and discard. Refill with water to cover ham. Bring to a boil then lower heat to a simmer and cover. Cook 20-25 minutes per pound of ham. When there is about 60 minutes left add the remaining ingredients. Bring back to a simmer.
5

When vegetables are fork tender drain off water and place on serving platter.
6

Place food, butter the vegetables and serve with mustard and my chili relish which goes great with ham. Enjoy.

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Cooksnaps

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fenway @Fenway

on December 30, 2022 21:27

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.