I made this dish to use up my leftover Easter Ham but that was not the only reason, it is DELICIOUS TOO! Easy & a one pot clean-up makes it another cooks favorite!
3 LBS Ham Bone in Preferred
Water to cover
1 LB Baby Carrots or Carrots that you peel & cut into quarters
8 Medium Sized Potatoes Peeled
Cabbage enough for 2 wedges per person ( I used 1/2 head of cabbage for mine)
2 Medium Onions Peeled & coarsely Chopped
Place ham in a deep pot & cover with water. Cover with lid & cook about 1 & 1/2 hours to get good broth. Remove ham from the pot so it cools enough for you to remove meat from the bone & cut into large meaty chunks remove the fat & skin. Set meat aside while you cook the next part. Back into the pot add the onions, potatoes & carrots, make sure you have enough broth to keep them covered, if not add more water, cook until almost completely cooked thru about 40 minutes. Now add the meat back into the pot & the cabbage that you cored & cut into serving size wedges. Make sure there is enough broth to cover the carrots & potatoes. Cover with a lid & cook on a nice simmer until cabbage is soft about another 20 minutes. Serve big helpings with lots of broth ladled over the serving. Dollop with pats of butter & salt & pepper to taste! OH BOY!