Boiledroasted Glazed Ham With Cabbage And Turnip Recipes

BOILED HAM DINNER

Steps:

• 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; drain. Discard spice bag.

DOT'S HAM, CABBAGE, AND POTATOES

Steps:

• Place smoked pork butt in a 6-quart pot with enough water to cover; season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 1 hour.
• Stir in potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes.
• Remove pork from soup and cut into quarters; return pork to pot until ready to serve. Season with more salt and pepper, if needed.

BOILED HAM RECIPE (WITH BAKED HONEY MUSTARD GLAZE)

Steps:

• Firstly soak your ham in water for several hours to reduce the salty taste. Leave overnight if you have the time.
• When you are ready to boil the ham, change the water and slowly bring to the boil. Boil for about one hour and remove from the water. In the meantime mix the mustard, sugar and honey to produce a nice sauce for the glaze.
• Pre-heat the oven to 180C.
• Allow the ham to rest for 5 minutes. Then remove any fat and place the ham in a baking tray.
• Cover the meat in the glaze mixture all over and place in the oven.
• Turn over after 15 minutes and re-baste in the glaze.
• After about 30-40 minutes in the oven, or when the glaze has started to turn a caramelized colour, remove the ham from the oven.
• Leave to rest for 10 minutes before carving.

BOILED,ROASTED GLAZED HAM WITH CABBAGE AND TURNIP.

Steps:

• 1. Fill a heavy bottom pot half way up with cold water, over a medium heat. place in the fillet of ham and leave to simmer for 45 minutes ,
• 2. prepare the cabbage, wash and sliced not too thinly . peel ,chopped the onion and place cabbage and onion into pot along with the simmering ham for the remaining 15 minutes.
• 3. When the ham is cooked turn off the heat, and lift out the ham . place the ham into oven dish , let cool for few minutes so you can work with it. score top of ham with a sharp knife, mix honey and ground clove to make a glaze and rub all over the ham. Push the cloves into the skin randomly, place the ham into the oven to roast at 180c/375f for 30 minutes .
• 4. The ham water can be saved to make a stock for a delicious soup ,or freeze a little ham water in a tub to cook with the Brussels spouts for Christmas dinner adds a fantastic flavour . Set aside the cooked cabbage and onion ,will reheat later
• 5. wash ,peel potatoes and turnip . cut potatoes into halfs and turnip chopped to smallest pieces , place turnip in bottom of the steamer pot , with another connection pot place potatoes on top and steam for 20 minutes over high heat until potatoes are soft and floury. once cooked take off heat, smash the potatoes up with some butter, and same with the turnip but add a little cracked black pepper also.
• 6. Take ham out of oven leave to rest ,while you start on the parsley sauce: melt the butter in a small pot, over medium heat whisk in the flour ,salt & pepper to make a roux. add the milk & parsley whisk until smooth, stay with it until it thickened .
• 7. put the cooked cabbage and onion into a frying pan over medium heat ,add olive oil and fry up to reheat for 5 minutes. slice down the cooked ham and start to plate up and enjoy...:)

SLICED HAM WITH ROASTED VEGETABLES

Steps:

• Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes. , Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.

CLASSIC CABBAGE WITH HAM AND POTATOES

Steps:

• Cut cabbage head in half and pop out core.
• Clean potatoes, no need to peel, but do use a dish sponge scratchy side to scrub them really well--cut off any bad black spots. Cut in half.
• Place cabbage on bottom, then top with potatoes.
• Toss in one left over ham, bone and all (or just the few pounds of ham you've purchased for this recipe -- I can say that you almost cannot have too much ham! But, it's all got to fit in your pot! LOL!). You do not have to cut it up. I see so many recipes where they are cutting the meat off the bone in neat little cubes and adding them to the pot. That is craziness! Firstly, the bone has a LOT of flavor and secondly, why work when the steam causes it to fall off the bone? I like to just toss in the entire ham, with whatever is leftover from our meal. When the dish is ready it will literally just fall off the bone at the time of serving. That is the beauty of this dish -- easy peasy!
• It's ok to just squeeze in all the ingredients the best you can. You will be cooking at extremely low heat for a very long time, it will all be fine.
• Salt and pepper to taste -- or do like I prefer to do and add nothing until it is plated. The ham is salty so it is very easy to over salt this dish. Be careful.
• A crock pot is perhaps the best way to make this meal the first time around, however I have made it on the stove top with the heat set to the lowest setting for the past 30 years. I like to use the stove because I have a pot far larger than the crock. It's up to you. If using a crock pot, use the medium setting all day long (depending -- if you have a crappy crock, you may need to set it on high -- you know what you have). On stove, cook at lowest possible setting all day. This is the perfect meal to set up before going to work -- when you get home dinner is ready!
• I just want to make a point of saying that NO water is required. You may have a hard time believing this. My mother certainly does and has ruined many pots as she will dump a tall glass (or 2) of water in when I'm not looking. Unfortunately you then wind up with a pot of water with ham, cabbage and potatoes swimming around begging to be rescued--and you lose a ton of flavor. DO NOT ADD WATER. Please trust me. There will be plenty of juice from the cabbage. So much so that you will most likely throw it out (though I like to use it as broth to pour over the dogs' dry food).
• So, quick recap -- just clean everything and squeeze it all into you pot or crock. For stove top, cook at lowest setting all day long, crock -- go for medium.

BEST BOILED HAM AND CABBAGE

Steps:

• Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
• Stud the ham with the whole cloves, distributing them evenly over the surface.
• Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
• Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
• Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
• Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
• Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• Lift ham onto a platter and carve off a suitable number of servings for the meal.
• Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.