Ingredients and Weight:
- Ham, corned, 8-10 lb
- Cabbage, green, 2 heads
- Potatoes, russet, 2 lb
- Carrots, 1 lb
- Onions, yellow, 1 lb
- Parsnips, 1 lb
- Thyme, fresh, 1 tbsp
- Bay leaves, 2
- Mustard seeds, 1 tbsp
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Place the ham in a large stockpot and cover with cold water. Bring to a boil, then reduce heat to low and simmer for 30 minutes to remove excess salt.
- While the ham is simmering, peel and quarter the potatoes and parsnips. Cut the carrots and onions into large chunks.
- Remove the ham from the pot and add the cabbage, potatoes, parsnips, carrots, onions, thyme, bay leaves, and mustard seeds.
- Cover the vegetables with water, add salt and pepper to taste, and bring to a boil.
- Reduce heat to low and simmer for 1-1 1/2 hours, or until the vegetables are tender.
Nutritional Information:
- Calories: 850
- Protein: 60g
- Fat: 60g
- Carbohydrates: 90g
- Fiber: 10g
Dish Characteristics:
- Tender and juicy ham
- Savory and flavorful vegetables
- Traditional Irish dish with a touch of American flavor
User Comments:
- "This was a delicious and hearty dinner. The ham was perfectly cooked and the vegetables were perfectly seasoned."
- "I loved the combination of flavors in this dish. The cabbage and mustard seeds gave it a nice kick."
- "This is a great dish to serve on St. Patrick's Day or any other special occasion."
Special Precautions and Tips:
- If you cannot find corned ham, you can use fresh ham and brine it yourself.
- To brine the ham, dissolve 1/4 cup salt and 1/4 cup brown sugar in 1 gallon of water. Submerge the ham in the brine and refrigerate for 12-24 hours.
- To make sure the ham is cooked through, use a meat thermometer to check that the internal temperature has reached 160 degrees Fahrenheit.
