New England Boiled Dinner

New England Boiled Dinner

Rustic pot roast with vegetables and spices.

Winter in the North Country is cold, and nothing warms you up body and soul like this hearty dish. It freezes well, so spend a free day making a large batch and tuck it away for a quick meal when your time is tight.



3 to 4 lbs. smoked ham (butt or shank)

1 small head green cabbage, quartered

4 medium potatoes, washed and halved

6 to 8 large carrots, cut into large chunks

Generous grind of black pepper

Water to cover

Combine ham and cabbage in a large kettle and cover with cold water. Simmer together for 1 hour. Add in potatoes and carrots and continue cooking until vegetables are just tender. Serve with a hearty bread.

Serves 4 with leftovers.

Note: Any leftover vegetables can be pureed with the cooking liquid for a marvelous soup base. Try adding in some cooked beans, lentils or split peas and chop some remaining ham into the mix. Freezes well.

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