March winds are here and with them the still cold, chilled air here in New England. For many across the country and around the world, Spring is already at your door steps. This hearty New England Recipe is good all year long, but we New Englanders enjoy it most during the early months of Spring just before the leaves start to bloom. It’s also time to tap the Maple trees for the sweet nectar they bring as boiling syrup season begins. We tap here, and spend many cold days bringing in the sap. It’s a part of our history here, and we enjoy the work. At the end of a long day of working in the boiling shed, this boiled dinner is just what the doctor ordered. I hope you enjoy.
You Will Need:
1 ham, preferably with the bone. You can use the bone to make a wonderful broth for a Pea Soup after and use any remaining ham.
4 pounds white or red potatoes, preferably chopped in thick slices with the skins remaining
1 large head of cabbage cut in wedges
1 large onion chopped in any way you like
1 large squash peeled and chopped (this is optional), or peeled carrots, about 2 pounds
1 large boiling pot. I use my lobster pot. If you have a large slow cooker you can use that and leave it on all day.
In large cooking pot place your ham adding water until ham is covered, using low heat, cook until the ham is falling off the bone, about 20 minutes per pound. Add your potatoes, carrots and squash, and onions. Cook until the potatoes can be pierced with a fork. Add your cabbage, covering the ham, cover and let simmer until cabbage is clear. Serve warm with homemade bread. Here, my family likes a hearty grain bread I make in my bread maker. I always keep white vinegar at the table as well – my Father-in-law loves to drizzle it on his cabbage.
This meal can be reheated in your crock pot or made into a nice stew.