A delightful twist on the classic boiled ham and cabbage, this recipe incorporates a medley of seasonal vegetables for a hearty and flavorful meal.
Prepare the ham by removing any packaging and trimming off excess fat.
Trimming the fat helps reduce excess grease in the broth.
Stud the ham with whole cloves, evenly spacing them across the surface.
Use a sharp knife to make small incisions for easier clove insertion.
Place the ham and onions in a large pot and cover with cold water.
Cold water helps draw out excess salt from the ham.
Bring the pot to a gentle boil over medium heat, then reduce to a simmer for 15 minutes.
Skim off any foam that forms on the surface for a clearer broth.
Add the carrots, parsnips, celeriac, and turnips to the pot. Bring to a boil, then reduce to a simmer for another 15 minutes.
Cut the vegetables into similar sizes for even cooking.
Add the cabbage wedges to the pot and simmer for 10-15 minutes until tender.
Avoid overcooking the cabbage to maintain its texture.
Remove the vegetables with a slotted spoon and arrange them on a serving platter.
Keep the vegetables warm by covering them with foil.
Transfer the ham to a cutting board and carve into slices.
Let the ham rest for a few minutes before slicing for easier carving.
Serve the ham slices with a portion of each vegetable, seasoning with black pepper and butter as desired.
Offer mustard or horseradish as condiments for added flavor.
