I love the way this meal makes the house smell, and on a cold day it steams up the windows while cooking. Childhood memories are the best!
New England Boiled Dinner
I love the way this meal makes the house smell, and on a cold day it steams up the windows while cooking. I get the bone-in ham so that I can use the bone to make Split Pea Soup the next day. Childhood memories are the best!
- 2-3 pound smoked picnic ham bone-in
- 2 heads cabbage quatered
- 1 pound baby carrots
- 3 pounds baby red potatoes halved, peels on
- 2 medium white onions peeled, quatered
- 1 tablespoon black pepper
- 1 tablespoon sweet basil
- 1 teaspoon thyme
- 1 teaspoon allspice
- Place in a 12 quart stock pot, add onions.
- Fill with water to about 3 inches above the top of the ham.
- Stir in pepper, basil, thyme and allspice.
- Bring water to a boil, reduce heat and continue with a low boil for 1 hour.
- Add carrots, potatoes and cabbage, adding more water if needed just to cover veggies.
- Continue to cook on low boil for an additional 30 minutes or until vegetables are fork tender.
- Remove ham and slice to desired thickness.
- Serve with with lots of butter!
When cutting the ham off the bone, be sure and leave some on the bone so you can use the bone to make Split Pea with Ham Soup.