Grammie Bea's Classic New England Boiled Dinner
Gather your family around the table for a heartwarming dish that evokes the spirit of classic New England cooking! This boiled dinner features a tender, smoked ham shoulder simmered to perfection, making it flavorful, hearty, and perfect for any gathering. Accompanied by a medley of hearty vegetables that you can customize to your texture preference, this meal is not only delicious but also deeply comforting. Whether you like your cabbage soft or your potatoes just right, this recipe allows you to tailor the cooking time to your liking. With a cooking time of 4 hours for an 8-pound ham or 5 hours for a 10-pound ham, plan ahead and indulge in a dinner that speaks to tradition and family love. Serve with cornbread or crusty bread for a complete experience!
N/A
Servings
400
Calories
5
Ingredients
Ingredients
Smoked ham shoulder
1 (8-10 lb, whole)
Onions
3 (peeled, whole)
Cabbage
1 - 2 (cored, cut into 6 wedges)
Potatoes
8 (peeled, cut in half)
Carrots
1 lb (peeled, cut in half)
Instructions
1
In a large Dutch oven or kettle, place the smoked ham shoulder.
2
Cover the ham with cold water, filling the pot until the water is about 2 inches above the ham. Cover the kettle with a lid.
3
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and let it boil for a few minutes.
4
Drain the water and refill the pot with fresh cold water, ensuring it is again 2 inches above the ham. Bring it to a boil once more.
5
Note: This method helps reduce the saltiness of the ham. Alternatively, you can soak the ham overnight in cold water, changing the water a few times before cooking.
6
Once boiling, reduce the heat to medium to maintain a gentle boil. Keep the lid on throughout the cooking process.
7
Add the whole peeled onions to the pot.
8
Cook the ham for 30 minutes per pound. Adjust the heat as necessary to maintain a simmer.
9
As the cooking time progresses, check the water level occasionally, adding more if it begins to get low.
10
Prepare the vegetables while the ham is cooking. Peel and cut the potatoes in half and cut the carrots into halves as well.
11
Wash and core the cabbage, then cut it into wedges.
12
About 30 to 40 minutes before the ham is done, add the potatoes, carrots, and cabbage to the kettle.
13
Continue to cook until the vegetables reach your desired level of tenderness.
Nutrition Information
18.75
Fat
33.75
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grammie Bea's Classic New England Boiled Dinner?
It is a heartwarming, traditional dish featuring a smoked ham shoulder simmered with a medley of hearty vegetables like cabbage, potatoes, and carrots.
What type of meat is used in this recipe?
The recipe uses a smoked ham shoulder, ideally between 8 to 10 pounds.
How long does it take to cook an 8-pound ham?
An 8-pound ham takes approximately 4 hours to cook, based on the rule of 30 minutes per pound.
How long does it take to cook a 10-pound ham?
A 10-pound ham requires about 5 hours of cooking time.
How do you reduce the saltiness of the smoked ham?
You can reduce the saltiness by bringing the ham to a boil in water, then draining that water and refilling the pot with fresh cold water before the main simmer.
Is there an alternative way to desalt the ham?
Yes, you can soak the ham overnight in cold water, changing the water a few times before you begin cooking.
How much water should be used to cover the ham?
The water should be filled until it is about 2 inches above the ham in the pot.
What vegetables are included in this boiled dinner?
The dish includes whole onions, potatoes, carrots, and cabbage.
How many onions are needed?
The recipe calls for 3 whole peeled onions.
How many potatoes should I prepare?
You should use 8 potatoes, peeled and cut in half.
What quantity of carrots is required?
The recipe requires 1 pound of carrots, peeled and cut in half.
How much cabbage is used?
You will need 1 to 2 heads of cabbage, cored and cut into 6 wedges.
When should I add the onions to the pot?
The whole peeled onions should be added to the pot once the fresh water has reached a boil and you begin the simmering process.
When do I add the potatoes, carrots, and cabbage?
Add these vegetables about 30 to 40 minutes before the ham is finished cooking.
What is the recommended cooking temperature?
Maintain a gentle boil or simmer over medium heat throughout the cooking process.
Should the pot be covered during cooking?
Yes, keep the lid on the kettle or Dutch oven throughout the entire cooking process.
How many calories are in a serving?
There are approximately 400 calories per serving.
What is the protein content of this meal?
Each serving contains approximately 25 grams of protein.
How much fat is in this dish?
There are 18.75 grams of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 33.75 grams of carbohydrates.
What type of pot is best for this recipe?
A large Dutch oven or a heavy kettle is recommended.
Should I check the water level while cooking?
Yes, check the water level occasionally and add more if it begins to get low.
How do I know when the vegetables are done?
Continue cooking until the vegetables reach your personal desired level of tenderness.
What can I serve with a New England Boiled Dinner?
It is traditionally served with cornbread or crusty bread for a complete experience.
Is this a good meal for a large family?
Yes, it is a hearty and flavorful dish designed for gathering family around the table.
What are the main tags for this recipe?
Common tags include New England, boiled dinner, ham, comfort food, and traditional cooking.
Do I need to peel the onions?
Yes, the onions should be whole but peeled before being added to the pot.
How should I prepare the cabbage?
Wash and core the cabbage, then cut it into 6 wedges.
Does this recipe require a lot of active prep?
The prep is simple (peeling and cutting), while most of the time is spent letting the dinner simmer.
What flavor can I expect from the ham?
The smoked ham shoulder provides a savory, smoky, and tender flavor profile that permeates the vegetables.