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Ham, Potato & Cabbage Stew

Posted on Friday, March 29, 2024
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by AMAC, D.J. Wilson
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0 Comments
Stew

The passing of Saint Patrick’s Day doesn’t mean that it’s time to stop eating potatoes and cabbage.  In fact, right after the holiday, stores tend to have an overstock of leftover ingredients. Often, these products are on sale, so take advantage of price reductions if you can!  Note that this recipe is done in two steps: first creating a ham-based stock, then cooking the meat and vegetables in that stock.

Recipe for ham, potato & cabbage stew

Serves 6 to 8

Part I – stock 

Ingredients:

  • Smoked ham shanks, ham shanks, or ham hocks (These may be sold separately at gourmet grocery stores or ask you butcher)
  • One dozen peppercorns
  • Water to fill pot (about ¾ way up)

 

Directions for liquid stock:

  • In a large pot add the ham bones, peppercorns, and water to fill pot. Boil, then immediately reduce heat and simmer ham bones and peppercorns in water for 3 hours.
  • Using a colander over a pot or bowl to catch the liquid, strain and reserve the liquid stock.
  • Discard the bones and peppercorns.
  • Chill the liquid.
  • Once cool, skim the fat off the top.
  • Then, the stock is ready for use.
  • Now follow part II of the recipe to prepare the stew.

Part II – meat & veggies 

Ingredients:

  • 4 large potatoes, washed, peeled, quartered
  • 1 large onion, washed, peeled, quartered
  • 5 large carrots, washed, peeled, quartered
  • Ham stock (directions above)
  • 1 lb. cooked ham meat, cut in bite-size pieces (Can use fully cooked ham steak or leftover cooked ham)
  • 1/2 large head cabbage, thinly sliced
  • Salt & black pepper, to taste

Directions:

To a large pot, add the cut potatoes, onion, and carrots. Pour enough ham stock over top of the ingredients to generously cover. Simmer the vegetables in the broth for about 30 minutes, or until the veggies are fork-tender*. Once tender, add the thinly sliced cabbage and ham steak (or leftover cooked ham) and simmer until cabbage is soft but still bright. Season with salt & pepper to taste. Serve hot.

*Fork tender means that you can easily pierce a fork into the foods you’re testing. The tines should glide through smoothly. Resistance means the food is tough (likely undercooked) and probably needs more cooking time.

Interested in more stew recipes? Click here to jump to our recipe for slow-cooker beef stew!

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