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Boiled Ham Dinner

I made this all-in-one dish often for my children when they were growing up. Now, I fix it when baby-sitting my grandchildren...they love it, too. It's easy to cook in one pot on the stovetop. —Janet Tucker of Bellevue, Ohio
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 piece boneless fully cooked ham (16 ounces)
  • 6 medium carrots, halved lengthwise and cut into thirds
  • 4 medium red potatoes, quartered
  • 2 medium onions, cut into wedges
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon peppercorns
  • 1 garlic clove, halved
  • 1/2 teaspoon whole allspice
  • 1/2 medium head cabbage, cut into wedges

Directions

  • Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string.
  • Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.
Nutrition Facts
4 ounce-weight: 312 calories, 4g fat (1g saturated fat), 58mg cholesterol, 1300mg sodium, 46g carbohydrate (0 sugars, 8g fiber), 26g protein. Diabetic Exchanges: 4 vegetable, 3 lean meat, 1 starch.

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