Traditional Irish Ham and Cabbage Dinner
Savor the hearty flavors of a *Traditional Irish Ham and Cabbage Dinner*, a comforting one-pot meal that’s as simple as it is satisfying. Featuring tender, smoky ham simmered to perfection with a medley of earthy green cabbage, sweet carrots, creamy Yukon Gold or red-skinned potatoes, and fragrant onion, this dish captures the essence of Irish home cooking. Infused with aromatic black peppercorns and bay leaves, every bite is brimming with warmth and tradition. Ready in just a few steps, this wholesome dinner is perfect for holidays like St. Patrick’s Day or as a cozy family meal. Serve it with a drizzle of melted butter or a ladle of savory broth for a rustic presentation that’s as delicious as it is nourishing.
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Recipe Information
Ingredients
- 4 pounds smoked ham (boneless or bone-in)
- 16 cups water
- 1 piece green cabbage (medium head)
- 4 pieces carrots
- 6 pieces potatoes (Yukon Gold or red-skinned)
- 1 piece onion
- 1 tablespoon black peppercorns
- 2 pieces bay leaves
- 2 tablespoons butter (optional, for serving)
Instructions
Place the smoked ham in a large stockpot and cover it with 16 cups of water. Add the black peppercorns and bay leaves. Bring the pot to a boil over high heat, then reduce the heat to low and simmer for 1.5 hours, skimming off any foam that forms on the surface.
Meanwhile, prepare the vegetables. Peel the carrots and potatoes, then cut them into halves or quarters, depending on their size. Cut the cabbage into 6 wedges, keeping the core intact to hold the leaves together. Peel and quarter the onion.
After the ham has simmered for 1.5 hours, add the carrots, potatoes, and onion to the pot. Cover and simmer for an additional 20 minutes.
Add the cabbage wedges to the pot and cook for another 25–30 minutes, or until the vegetables are tender but not falling apart.
Carefully remove the ham and vegetables from the pot. Let the ham rest for a few minutes before slicing it into thin slices.
Serve the ham and vegetables warm, with a drizzle of melted butter over the vegetables, if desired. Optional: ladle a small amount of the flavorful cooking broth over the dish for added moisture and flavor.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.1 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
