Cottage Ham And Cabbage Recipes

SPICED HONEY MUSTARD COTTAGE HAM WITH PURPLE CABBAGE

Steps:

• Place cottage ham in a large Dutch oven. Add cider, onions, thyme, garlic, bay leaves, cinnamon sticks, peppercorns, cloves, and enough water to cover cottage ham entirely. Cover, and place on high heat; bring to a boil, about 10 minutes. Once boiling, reduce heat, and cook on a low simmer for 1 hour and 30 minutes.
• While ham is simmering, preheat the oven to 350 degrees F (175 degrees C). Cut cabbage into quarters, remove core, and cut into 1-inch slices. Place cabbage slices in a large bowl. Add olive oil, salt, and pepper; toss to coat.
• Stir together honey mustard, stone-ground mustard, and brown sugar in a medium bowl. Once cottage ham has simmered, transfer ham to a roasting pan. Brush honey mustard mixture over entire cottage ham.
• Bake in preheated oven until glaze has melted and a thermometer inserted in thickest portion registers 145 degrees F (63 degrees C), 20 to 30 minutes.
• While ham is baking, reserve 1 1/2 cups of the cooking liquid in Dutch oven; discard solids and remaining liquid. Place Dutch oven over medium-high; add sliced cabbage, and stir to combine. Cover, and cook until cabbage is tender, about 15 minutes. Arrange cabbage on a platter.
• Remove cottage ham from oven, and let rest for 10 minutes. Carve slices and serve on top of cabbage.

SUNDAY COMFORT: COTTAGE HAM WITH CABBAGE, POTATOES AND CARROTS

Steps:

• Instructions Place cottage ham in a large stock pot and cover with water 2-3 inches above the ham (enough water to cook the vegetables) Add peppercorns, brown sugar, and bay leaf to water Bring to a boil the reduce to a simmer for 1 hour 15 min Add potatoes and carrots into pot with cottage ham simmer for about 15 minutes or until tender Add the cabbage cabbage and cook until all vegetables are fork tender, about 10-15 minutes Strain all the ingredients and allow the ham to rest for 5 minutes Before serving the ham, place vegetables in the bottom of a bowl or plate and single ham slices over the top of the veggies Serve with horseradish or stone ground mustard Recipe Created by Chef David Gutfranski Chef David Gutfranski, a Cleveland native grew up in a large family he first learned the art of cooking from his grandmother, mother and many other family members. David continued his education at Johnson and Wales University, where he learned the fundamentals of cooking and graduated near the top of his class. After returning to Cleveland, David continued training in his craft and creating his unique cuisine of Comfort American in many of Cleveland's top restaurants. David is the Executive Chef at Cleveland Chop, you can learn more on twitter @ClevelandChop, Facebook or Online at ClevelandChop.Com

COTTAGE HAM

Steps:

• In large stock pot, add cottage ham, carrots, and cabbage. Cover with water about an inch or two above the cabbage.
• Drop in peppercorns and bay leaves. Add in the cider vinegar.
• Bring pot up to boil, cover loosely, and simmer for about an 45 minutes.
• Add in the potatoes. Loosely cover and cook another 45 minutes to an hour, or until vegetables and cottage ham are soft.
• Remove vegetables and cottage ham to serving platter. Cover loosely with foil and let sit for 10 minutes. Slice the cottage ham. Season the vegetables with salt and pepper, as desired. Serve with prepared horseradish, if desired.

COTTAGE HAM AND CABBAGE

Steps:

• Place the Cottage Ham in a large pot. Cover with cold water and cook at medium heat for 30 minutes. Add the onion, carrots, potatoes, cabbage and pepper. Cover with more water if necessary. Cook until the vegetables are fork-tender. You could drain off the first water that the ham is cooked in if it's too greasy. Add new water if you like.
• Serve in a bowl with buttered bread along side.

CLASSIC CABBAGE WITH HAM AND POTATOES

Steps:

• Cut cabbage head in half and pop out core.
• Clean potatoes, no need to peel, but do use a dish sponge scratchy side to scrub them really well--cut off any bad black spots. Cut in half.
• Place cabbage on bottom, then top with potatoes.
• Toss in one left over ham, bone and all (or just the few pounds of ham you've purchased for this recipe -- I can say that you almost cannot have too much ham! But, it's all got to fit in your pot! LOL!). You do not have to cut it up. I see so many recipes where they are cutting the meat off the bone in neat little cubes and adding them to the pot. That is craziness! Firstly, the bone has a LOT of flavor and secondly, why work when the steam causes it to fall off the bone? I like to just toss in the entire ham, with whatever is leftover from our meal. When the dish is ready it will literally just fall off the bone at the time of serving. That is the beauty of this dish -- easy peasy!
• It's ok to just squeeze in all the ingredients the best you can. You will be cooking at extremely low heat for a very long time, it will all be fine.
• Salt and pepper to taste -- or do like I prefer to do and add nothing until it is plated. The ham is salty so it is very easy to over salt this dish. Be careful.
• A crock pot is perhaps the best way to make this meal the first time around, however I have made it on the stove top with the heat set to the lowest setting for the past 30 years. I like to use the stove because I have a pot far larger than the crock. It's up to you. If using a crock pot, use the medium setting all day long (depending -- if you have a crappy crock, you may need to set it on high -- you know what you have). On stove, cook at lowest possible setting all day. This is the perfect meal to set up before going to work -- when you get home dinner is ready!
• I just want to make a point of saying that NO water is required. You may have a hard time believing this. My mother certainly does and has ruined many pots as she will dump a tall glass (or 2) of water in when I'm not looking. Unfortunately you then wind up with a pot of water with ham, cabbage and potatoes swimming around begging to be rescued--and you lose a ton of flavor. DO NOT ADD WATER. Please trust me. There will be plenty of juice from the cabbage. So much so that you will most likely throw it out (though I like to use it as broth to pour over the dogs' dry food).
• So, quick recap -- just clean everything and squeeze it all into you pot or crock. For stove top, cook at lowest setting all day long, crock -- go for medium.

BEST BOILED HAM AND CABBAGE

Steps:

• Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
• Stud the ham with the whole cloves, distributing them evenly over the surface.
• Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
• Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
• Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
• Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
• Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• Lift ham onto a platter and carve off a suitable number of servings for the meal.
• Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.

COTTAGE HAM

Steps:

• Put the pork in a large crock pot and top with onion, potatoes and green beans.
• Mix seasonings (not mustard) in water and pour over the top.
• Cover and cook on LOW heat 6 to 8 hours or HIGH 3 to 4 hours.
• Drain and serve with stone ground mustard, if desired.

CRAZY-SIMPLE COTTAGE HAM, POTATOES, AND GREEN BEANS

Steps:

• Put ham into a Dutch oven. Arrange potato halves, green beans, and onion slices around the ham. Pour enough water into the pot to cover the vegetables completely.
• Place a cover on the pot and bring the water to a boil, reduce heat to medium-low, and simmer mixture until potatoes are completely soft, about 55 minutes.
• Remove ham to a cutting board to slice to desired thickness; serve with vegetables.

COTTAGE ROLL /COTTAGE HAM

Steps:

• Place cottage roll in roasting pan or crockpot.
• Surround it with potatoes, carrots, onion and cabbage if you like.
• You can add as many as will fit or what you need for supper or use any size cottage roll that will fit.
• Sprinkle with pepper and cover roast 3/4 with water.
• cover and Bake at 300 degrees for 3 hours or in crockpot on high 6 hours or low 8-10 hours.
• Cottage roll should fall apart like a pot roast.
• Serve with mustard (dijon is my favorite).
• The leftover stock can be spiced up as a gravy or makes a great bean or pea soup base.

COTTAGE HAM

Steps:

• 1. Place cottage roll in roasting pan or crock-pot. Surround it with potatoes, carrots, onion and cabbage if you like. You can add as many as will fit or what you need for supper or use any size cottage roll that will fit. Sprinkle with pepper and cover roast 3/4 with water. cover and Bake at 300 degrees for 3 hours or in crockpot on high 6 hours or on low 8-10 hours. Cottage roll should fall apart like a pot roast. Serve with mustard. The leftover stock can be spiced up as a gravy

JUICY COTTAGE HAM DINNER-CROCKPOT

Steps:

• 1. Drain green beans and place in bottom of crockpot. Chop onion in big chunks and spread out over green beans. My family doesn't eat the onion so I make them big enough to take out at the end. Salt and pepper.
• 2. Place the ham on the green beans and onions. Add enough water to have about an inch of it in the bottom. I add a half of a cup to my 4qt oval crockpot.
• 3. Cook on high for 4 hours. Good served with potatoes and corn bread. Enjoy!!

SKILLET HAM, CABBAGE AND POTATOES

Steps:

• In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
• Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

FRIED HAM AND CABBAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add ham and onion; cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and cook until fragrant, about 2 minutes.
• Add cabbage; cook and stir for 5 minutes. Add broth and season with salt and pepper. Cover and cook for 8 minutes.
• Uncover and continue to cook until cabbage is tender, about 5 more minutes.