Grammie Bea's New England Boiled Dinner
New England boiled dinner is often made with a smoked ham shoulder. The flavor is incredible and makes for a delicious meal. Some people like their vegetables firm and some like them soft and tender, so cook your veggies accordingly. The cooking time for this recipe is 4 hours for an 8 lb. ham, or 5 hours for a 10 lb. ham. Another way of cooking veggies is to wait until the ham is cooked and removed from the water, then cook your veggies in the water to the desired doneness. Sometimes boneless ham is used and turnip and beets are added.
New England boiled dinner is often made with a smoked ham shoulder. The flavor is incredible and makes for a delicious meal. Some people like their vegetables firm and some like them soft and tender, so cook your veggies accordingly. The cooking time for this recipe is 4 hours for an 8 lb. ham, or 5 hours for a 10 lb. ham. Another way of cooking veggies is to wait until the ham is cooked and removed from the water, then cook your veggies in the water to the desired doneness. Sometimes boneless ham is used and turnip and beets are added.
- Carbohydrate 42.64286863075 g
- Cholesterol 0 mg
- Fat 0.327777711 g
- Fiber 6.2735733695301 g
- Protein 4.829901130125 g
- Saturated Fat 0.0763586471125 g
- Serving Size 1 1 serving(s) (326g)
- Sodium 51.9023419125 mg
- Sugar 36.3692952612199 g
- Trans Fat 0.0812933133 g
- Calories 187 calories
Step-by-step
- Place ham in a large dutch oven style kettle.
- Cover with cold water and fill to about 2 inches above top of ham. Cover kettle and bring to a boil using high heat.
- Turn down to med-high and let boil a few minutes then drain water and refill with water 2 inches above ham and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water and change water several times before cooking instead).
- Once water comes to a boil turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
- Add peeled onions to the kettle.
- Cook ham 1/2 hour per pound of ham.
- Add some water to the kettle when it starts getting low.
- Peel and cut potatoes and carrots.
- Wash and core cabbage then cut into wedges.
- Add vegetables during the last 30-40 minutes of cooking time.
- Serve when veggies are tender or to your liking.
Grammie Bea's New England Boiled Dinner: A Culinary Tradition
For years, I've been making Grammie Bea's New England Boiled Dinner, a recipe passed down through generations. It's more than just a meal; it's a comforting embrace of family history and delicious flavors. The aroma alone fills the kitchen with a sense of warmth and nostalgia, transporting me back to my grandmother's kitchen, where the sounds of simmering broth and cheerful chatter created an atmosphere of love and togetherness.
This dish is a testament to simplicity and heartiness. The star, of course, is the ham – a succulent smoked ham shoulder that imparts a depth of flavor unlike any other. The long, slow cooking process allows the meat to become incredibly tender, melting in your mouth with each bite. It's the kind of meal that warms you from the inside out, perfect for chilly evenings or those days when you crave something truly satisfying.
But the ham is only half the story. The accompanying vegetables – potatoes, carrots, and cabbage – are equally important. Their gentle simmering in the ham broth infuses them with a savory richness, transforming simple ingredients into something extraordinary. I remember as a child, arguing with my siblings over who got the biggest piece of tender potato, soaked in the salty, smoky goodness of the ham broth. The contrast in textures – the tender ham, the soft potatoes, the slightly crisp cabbage – is a symphony of flavors and textures that keeps me coming back for more.
This isn't just a recipe; it's a time capsule, a link to the past. It's the embodiment of simple, wholesome food, the kind of food that nourishes not just the body but the soul. It's a reminder of simpler times, of family gatherings, and of the enduring power of tradition. It's a dish that brings people together, fostering conversation and creating memories around a shared table.
I often find myself adapting the recipe to my own tastes and preferences. Sometimes I add turnips or beets, adding vibrant colors and earthiness to the mix. The beauty of this dish lies in its versatility. You can adjust the cooking time to achieve your desired level of tenderness for the vegetables. Some people prefer them firm, while others favor a softer consistency. It's a recipe that allows for personal expression, a culinary canvas upon which you can paint your own masterpiece.
More than just a meal, Grammie Bea’s New England Boiled Dinner is a ritual, a comforting tradition that connects me to my heritage. It's a testament to the power of simple ingredients, transformed by time, love, and a touch of culinary magic. It's a taste of home, a reminder of cherished memories, and a timeless classic that will continue to be enjoyed for generations to come.
The process itself is a journey. The anticipation as the ham simmers, the fragrant steam rising from the kettle, the gradual softening of the vegetables – it's a sensory experience that enhances the pleasure of the final product. The patience required to allow the flavors to meld and deepen is a testament to the rewards of slow cooking. The result is a dish that is far greater than the sum of its parts.
So gather your ingredients, find a cozy spot in your kitchen, and embark on this culinary adventure. Let the aromas transport you, let the flavors warm your heart, and let the memories unfold as you savor each delicious bite of Grammie Bea's New England Boiled Dinner. It's more than just a meal; it's an experience.
Ingredients:
- 3 whole, 1 lb. ham
- 1-2 cabbages, cut into 6 wedges
- 8 large potatoes, peeled and cut in half
- 1 lb carrots, peeled and cut in half
- Onions
