New England Boiled Dinner

• Gluten free

• Meat

  • 2 lb Picnic ham, smoked bone-in

• Produce

  • 1 lb Baby carrots
  • 3 lbs Baby red potatoes
  • 2 Heads cabbage quatered
  • 1 tbsp Sweet basil
  • 1 tsp Thyme
  • 2 White onions, medium

• Baking & Spices

  • 1 tsp Allspice
  • 1 tbsp Black pepper

Found on thehungryhoarder.com

Description

Ingredients

• 2-3 pound smoked picnic ham bone-in
• 2 heads cabbage quatered
• 1 pound baby carrots
• 3 pounds baby red potatoes halved, peels on
• 2 medium white onions peeled, quatered
• 1 tablespoon black pepper
• 1 tablespoon sweet basil
• 1 teaspoon thyme
• 1 teaspoon allspice

Directions

• Place in a 12 quart stock pot, add onions.
• Fill with water to about 3 inches above the top of the ham.
• Stir in pepper, basil, thyme and allspice.
• Bring water to a boil, reduce heat and continue with a low boil for 1 hour.
• Add carrots, potatoes and cabbage, adding more water if needed just to cover veggies.
• Continue to cook on low boil for an additional 30 minutes or until vegetables are fork tender.
• Remove ham and slice to desired thickness.
• Serve with with lots of butter!