Diane Judge's New England Boiled Dinner

Name: Diane Judge's New England Boiled Dinner
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: new england
Ingredients: 2 stalks celery, chopped; 1 onion, quartered; 1 bay leaf; 1 handful mixed fresh herbs (sage, thyme and parsley) palm full of herbes de Provence; 1 garlic clove, peeled and crushed; 1 teaspoon peppercorns; 3 boneless smoked shoulder butt hams (about 2 pounds each), rinsed; 12 large carrots, peeled and cut into 2-inch pieces; 2 large turnips, peeled and quartered; 12 medium russet potatoes, peeled and halved; 2 parsnips, peeled and cut into 2-inch pieces; 24 pearl onions, blanched, rinsed and peeled; 1/4 pound fresh green beans, trimmed; 2 large cabbages, trimmed and quartered

By Liz Smith

Total Time: 2 hours 15 minutes
Rating: 4(8)
Comments: Read comments

Featured in: THE AMERICAN WAY; Mayo With A Slice Of Life

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Ingredients

Yield:8 servings

2stalks celery, chopped
1onion, quartered
1bay leaf
1handful mixed fresh herbs (sage, thyme and parsley) palm full of herbes de Provence
1garlic clove, peeled and crushed
1teaspoon peppercorns
3boneless smoked shoulder butt hams (about 2 pounds each), rinsed
12large carrots, peeled and cut into 2-inch pieces
2large turnips, peeled and quartered
12medium russet potatoes, peeled and halved
2parsnips, peeled and cut into 2-inch pieces
24pearl onions, blanched, rinsed and peeled
¼pound fresh green beans, trimmed
2large cabbages, trimmed and quartered

Ingredient Substitution Guide

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Preparation

Step 1
Combine 3 gallons water with the celery, onion, bay leaf, herbs, garlic and peppercorns in a 4- to 5-gallon pot and heat to boiling over medium heat. Simmer for 15 minutes. Add the hams, cover and simmer for 1 hour.
Step 2
While the hams cook, prepare the vegetables: tie up the carrots and turnips in a piece of cheesecloth. Divide the potatoes and parsnips in half and tie up each bundle in a piece of cheesecloth. Tie up the pearl onions and beans in a piece of cheesecloth. Divide the cabbage wedges into 2 pieces of cheesecloth and tie up.
Step 3
Remove the hams to a platter and keep warm.
Step 4
Add the carrot-and-turnip bundle to the simmering ham water; cover and simmer for 10 minutes. Add the potato and parsnip bundles; cover and simmer for 10 minutes. Add the onion and bean bundle; cover and simmer for 10 minutes. Add the cabbage bundle; cover and steam for 10 minutes.
Step 5
Using tongs, lift each bundle out and test for doneness. Cut the vegetable bundles and arrange the vegetables in bowls. Slice the ham thickly. Spoon cooking water over the vegetables and ham. Serve with mustard, horseradish, bread and applesauce.