by Kathy Hamman Miller
Grandma’s boiled dinner was always a meal that she served with a dish of her home canned sweet chili sauce. She also would save the stock from this to use as a base to make split pea or bean soup. You can double the recipe for a larger crowd.
2 pounds of a good cut of smoked boneless ham.
2 pounds of carrots cleaned and cut to size
2 pounds of firm potatoes peeled and halved
1 medium head of cabbage, quartered, removing core
In large Dutch oven place the ham with the carrots around it in the bottom. Add the potatoes on top of the carrots. Fill with enough water just to cover than put a lid on it and bring to a boil.
Remove lid, place quartered cabbage on top of the vegetables returning the lid. Reduce heat and simmer for an hour or until vegetables are tender.
Drain reserving the brine for a later use in the soups, plate up and serve. Enjoy!