Grammie Bea's New England Boiled Dinner

"New England boiled dinner is often made with a smoked ham shoulder, and that's the way we always had it at my house growing up. 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 particular recipe is 4 hrs. for an 8 lb. ham, or 5 hrs. for a 10 lb. ham. Another way of cooking veggies is, wait until ham is cooked and removed from water, then cook your veggies in the water in the kettle to the desired doneness. Sometimes I use boneless ham and add turnip and beets, just like in the photo I posted. Yummy!!"
 
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photo by Lindas Busy Kitchen photo by Lindas Busy Kitchen
photo by Lindas Busy Kitchen
Ready In:
4hrs 25mins
Ingredients:
5
Serves:
8
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ingredients

  • 1 (8 -10 lb) smoked ham, shoulder any size (I use an 8-10 lb. ham for this amount of vegetables and cook 4-5 hrs.)
  • 3 onions, peeled, and left whole
  • 1 -2 cabbage, each cut into 6 wedges
  • 8 large potatoes, peeled, and cut in half
  • 1 lb carrot, peeled, and cut in half
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directions

  • Place ham in a large dutch oven style kettle.
  • Cover with cold water, and fill to about 2" 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" 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.

Questions & Replies

  1. I like the recipe but we also add rutabaga it’s nice an sweet it adds a great taste to the dish
     
  2. Ever since I was young my mom made boiled dinner, but she put in Rutabaga, it gives such a great taste I’ve been doing it this way for a long time I’m 61 so I just use a big rutabaga for a big pot an I also just use ham hocks and some ham steak it’s really good so try it an see if you like it guys????
     
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Reviews

  1. Since I'm a native from New England I just had to try your recipe for boiled dinner! We love ham more than corn beef, so this was right up our alley! I used a 9 lb. smoked shoulder that yielded lots of meat. I made a pea soup with the leftovers. My family inhaled this meal and went back to the fixings more than once! Other than sprinkling the cabbage with a little vinegar, and adding butter and pepper to my carrots and potatoes, nothing needed anything else to bring out the simple flavors of this delicious combination! Yes JCC I have to agree, this is outstanding and something even the beginner cook can make with much success!
     
  2. I was born in Kittery and raised in manchester, my mom would make this a lot with the only addition being turnip,we loved it,great recipe and memories of home.
     
  3. I need this recipe on October 10th and I made it for a large function at my church I placed all the ingredients as mention to hear with only addition of a few more potatoes and a few more carrots and I put it in a large electric roaster and it turned out the most tender and most delightful flavors
     
  4. This is the way my Mom and I usually cooked this in New England. One change though. After boiling shoulder, I pour water into cabbage and potato mixture in another pot instead of throwing it out. Then I add fresh water to the shoulder to finish cooking. The ham flavor is infused with vegetables and gives it a wonderful taste. No need to add spices since shoulder's water already has the salty flavor.
     
  5. I grew up in a very Irish family and had this most Sundays as well. I’d strongly recommend mustard pickle as the condiment.
     
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RECIPE SUBMITTED BY

<p>Hi Everyone,</p> <p>I just don't have the time these days to send out individual thank yous for those that make and review my recipes, but I&nbsp;&nbsp;just want you to know that you are truly appreciated and it tickles me every time I get a review, knowing you tried my recipes and enjoyed them the way I do.</p> <p>I even appreciate the ones that tried them and for some reason they didn't work out for you. &nbsp;Everyone has different tastes, and you can't please everyone all the time. &nbsp;</p> <p>Lots of times people change the recipes, adding things, leaving things out, and not seasoning them to their own taste, and give a bad review... &nbsp;Recipes are only guidelines, and if you follow mine and don't like it, then it's a personal preference as to why you don't like it, and I appreciate that. &nbsp;However, if you don't follow my recipe then it is YOUR recipe that you don't like, and my recipe shouldn't be rated. IMHO &nbsp; Thanks for trying them anyway &nbsp;:)</p> <p>Hugs,</p> <p>Linda</p> <p>&nbsp;</p> <p>My name is Linda. I am happily single, and I live in Rochester NH. I just moved back to the town where most of my family lived years ago, and where I lived as a child, after living in NC for 5 years. I have 2 grown sons, a dil, and 2 beautiful grandsons. <br /> <br />I really enjoy my time here on Zaar posting recipes, trying new recipes, taking pictures, and reviewing lots of yummy recipes! <br /> <br />I love to cook, and share recipes. The recipes that I share are mainly my own creations, or family recipes passed down to me from my mom and grandmother, and other family members or friends. If I post something from somewhere else, it has to sound REALLY good to me for me to post it! <br /> <br />Many of the dishes that I prepare are simple, good, down home cooking. Many of them originate from New England, as my grandmother is from Maine, and my mother from New Hampshire. I do also like to try making some gourmet recipes as well, using my creativity along the way. <br /> <br />I started cooking at a the age of 8, helping my mother and grandmother in the kitchen. My curiosity for cooking has led me to create many of my own recipes through trial and error. I hope you enjoy them as much as my family and I do :) <br /> <br />In my spare time I play on my computer collecting recipes, and have been working on creating a cookbook to publish for some time, but have put it aside for now. <br /> <br />I also love to travel and shop. I love to go to the beach and mountains, and as food is a passion of mine, I love to dine out and try many different cuisines in the area, and with friends when I am traveling :) <br /> <br />I made my first herb garden in 2008, but have had vegetable gardens for many years in the past. 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