Recipes Ingredients Meat & Poultry Pork Recipes New England One-Pot Dinner Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 6, 2018 Print Rate It Share Share Tweet Pin Email Servings: 8 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 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. Rate it Print