My mom and grandmother used to make a hearty supper in the winter that I always loved. It was a nice piece of ham, boiled with lots of good root vegetables and then smothered with a thick country gravy. I hadn't had it for many years, when on one of my first trips to Ireland I discovered it was a very popular dish that was served at the Sunday Carvery. Now making it always reminds me of when I was a girl having dinner with my family on a cold night. Enjoy!
Boiled Ham and Cabbage
2 - 3 lbs Smoked Ham or Ham Steak
1 large onion, peeled and quartered
4 carrots, peeled and sliced
6-8 small potatoes (Red or Yukon gold)
1 head green cabbage quartered
Place Ham, onion, carrots and potatoes in large pot with cold water. Cover and bring to a boil. Reduce heat and simmer until vegetables are almost tender. Add cabbage and simmer additional 15 - 20 minutes until all vegetables are tender. Drain and serve hot with milk gravy.
Milk Gravy/Parsley Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
Parsley, fresh or dried if desired
Salt and Pepper to taste
Melt butter in a small saucepan, stir in flour until mixed. Add milk and simmer until thickened. Add parsley, salt and pepper.