o a boil. Add diced ham, then reduce heat to medium
Place ham in a large dutch oven
In a large pot, put green beans in with just enough water to cover beans.
Place sliced ham on top of beans.
Place potatoes on top of ham.
Cut cabbage in quarters and place on top of ham, then place corn on top of cabbage.
Put top on pot and cook until potatoes are tender.
Do not stir.
When done, take food out in layers and place in bowls.
Cook about 30 to 45 minutes.
Put ham in very large pan and cover with water.
Boil at least 2 hours.
Cook onions, carrots and potatoes in broth.
Remove enough broth to cover sliced cabbage and cook until just tender. Do not cook cabbage with ham and vegetables as cabbage taste will penetrate them.
Place the cut up cabbage in a big pot. Cover the cabbage with water just covering.
Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot.
Add the carrots and potatoes.
Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm).
Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.
Peel and wedge, then quarter potatoes.
Place in large pot. Slice ham into thin slices and layer ham, then green beans and pepper until gone.
Top with pepper and add water.
Cook on medium heat, covered, until it comes to a boil.
Turn down and simmer for 30 minutes.
Place turkey ham flat-side down over a bed of baby carrots and red potatoes in a slow cooker. Drop the garlic in and place the cabbage wedges over the turkey ham. Pour enough chicken broth to cover.
Cook on Low for 8 hours, then stir in the pearl onions, cooking until the onions are tender, about 30 more minutes.
In a large soup pot, put ham bone.
Add water to cover.
Slice cored cabbage into 4 sections and add in.
Add bay leaves, allspice and salt and pepper to taste.
Cook until almost done (cabbage begins to get soft).
Add potatoes, carrots, onion and season.
Add vinegar if desired.
While cooking, make sure there is enough water at all times to cover vegetables.
Cook ham according to directions for only 1/2 the time suggested.
Then add vegetables and finish cooking.
Drain broth and serve ham and vegetables with vinegar or butter or both.
This should be cooked in crock-pot.
Place ham and water in multi-cooker.
Set heat control at 250\u00b0 and bring to a boil.
Reduce heat to 212\u00b0.
Cover and simmer 1 hour or until meat is nearly tender.
Add remaining ingredients, cover and simmer until vegetables are done.
Add water, if necessary.
Makes 3 to 4 servings.
Place ham quarters and juice from package around the bottom of a large kettle with about 2 inches from each piece sticking up from the side.
Place ham and water in pan.
Bring to a boil.
Reduce heat, cover and simmer 1 hour or until meat is nearly tender.
Add remaining ingredients, cover and simmer until vegetables are done. Add water, if necessary.
Makes 3 to 4 servings.
Boil ham in water for about 3 to 3 1/2 hours.
Take out and debone.
Put back in water and add quartered cabbage head.
Cook for 15 minutes.
Take out and add carrots (as many as you please). Cook 15 minutes; take out.
Add as many potatoes as you please. Cook until all is tender.
Put ham in pot.
Bring to a boil.
Add carrots, onions, salt and pepper.
Cover over medium heat until done.
Add potatoes, then when they are done, add cabbage, cut up.
Cook until done.
Cook together in either pressure cooker or on top of stove in a big boiling pot until ham is done.
Serve hot.
Cook about 1 1/2 hours.
Boil ham about 1 hour.
Add potatoes, onions, turnips, cabbage and carrots (cut up).
Cook until vegetables are tender.
Add 1 tablespoon butter; let set until medium warm.
Serve with corn bread.
Tastes better next day.
Place ham and water in canner.
Close securely.
Place pressure regulator on vent pipe and cook 20 minutes at 15 pounds pressure.
Let pressure drop of its own accord.
Add vegetables and pepper.
Close cover securely.
Place pressure regulator on vent pipe and cook 8 minutes at 15 pounds pressure.
Let pressure drop of its own accord.
Prepare macaroni and cheese dinner; add ham, sour cream, onion, mustard and caraway seed.
Mix lightly.
Spoon into 10 x 6-inch baking dish.
Top with crumbs and drizzle with margarine. Bake at 350\u00b0 for 20 minutes.
Yield:
4 to 6 servings.
Boil potatoes until just tender.
Layer ham in 3-quart baking dish.
Layer potatoes, then cheese.
Mix mashed potatoes with hot water.
Make the potatoes very thin.
Add margarine and milk. Pour over potatoes and ham. Stir and bake 3 minutes.
nough water to cover the ham and the pan should be