advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

New England One-Pot Dinner

  • Servings: 8
New England One-Pot Dinner

Ingredients

  • 2 medium onions, halved
  • 4 whole cloves
  • 1 4 to 5-pound bone-in ham, (smoked butt or shoulder)
  • 2 pounds Yukon gold, or all-purpose potatoes, peeled and halved lengthwise
  • 1 pound carrots, peeled and halved crosswise (or left whole)
  • 1 pound parsnips, peeled and halved crosswise (or left whole)
  • 1 pound turnips, peeled and cut into 1-inch cubes
  • 1 medium cabbage, (about 3 pounds), cut into 12 wedges
  • Coarsely chopped flat-leaf parsley, for serving
  • Horseradish, for serving
  • Mustard, for serving
  • Vinegar, for serving

Directions

  1. Stick a clove into each onion half; set aside. Place ham in a large stockpot. Add enough water to cover, and bring to a boil. Drain off water. Cover ham with water once more, add onions, and return to a boil. Reduce to a simmer and cook, partially covered, for 2 hours.

  2. Add potatoes, carrots, parsnips, and turnips. Return to boil. Reduce to a simmer and cook, partially covered, until about three-quarters of the way done; this will take about 20 minutes (start checking 10 minutes after the liquid comes to a boil). Remove ham to carving board. Add cabbage to pot, and return to a boil. Cook, partially covered, until all the vegetables are tender when pierced with the tip of a knife, 5 to 10 minutes more.

  3. Transfer vegetables to a large serving platter, and sprinkle with parsley. Slice ham and serve with vegetables. Serve with vinegar, mustard, and horseradish on the side.

Reviews (0)

Related Topics