New England One-Pot Dinner
- 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
- 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.
- 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.
- 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.
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