Sunday, February 15, 2015

Sunday Supper - Boiled Ham (Bacon) and Cabbage

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.