Boiled dinner featuring daisy ham is a hearty, comforting one-pot meal that is simple to make and full of flavor. This classic dish has roots in Irish cuisine but has become a staple Sunday supper across many cultures. In this comprehensive guide, I will walk you through everything you need to know to cook up a perfect daisy ham boiled dinner right in your own kitchen.
Overview of Daisy Ham Boiled Dinner
A daisy ham boiled dinner typically consists of a smoked, fully-cooked daisy cut ham served with root vegetables like potatoes, carrots, parsnips and cabbage all simmered together in a flavorful broth. This one-pot meal cooks everything together so all the flavors meld beautifully. The result is a tender, succulent ham surrounded by soft, soaked vegetables in a rich, savory cooking liquid.
Daisy ham is a specific cut of meat from the pork shoulder It gets its name from the daisy-like shape formed by the round bone end of the shoulder, Daisy hams are minimally processed and smoked which gives them incredible flavor, They are fully cooked so they can go straight into the pot without extra preparation,
This hearty boiled dinner is the perfect hearty meal for a Sunday family dinner or to feed a crowd The hands-off cooking method makes it a cinch to prepare Once everything is in the pot, it cooks low and slow giving you time to relax. Let’s get cooking!
Ingredients Needed
To make this comforting one-pot meal, you will need:
- 2 to 3 pounds smoked daisy cut ham
- 5 to 6 medium russet or gold potatoes, peeled and quartered
- 3 to 4 carrots, peeled and cut into chunks
- 1 small head savoy cabbage, cored and cut into wedges
- 1 large onion, chopped
- 4 cups chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried thyme
- 1⁄2 teaspoon black pepper
- Salt to taste
- Chopped parsley for garnish
The daisy ham is the star ingredient and provides incredible flavor. Go for a minimally processed, smoked bone-in ham ideally around 2 to 3 pounds which will serve 4 to 6. The potatoes, carrot, cabbage and onion create a medley of tender vegetables. Chicken or vegetable broth provides a savory backbone of flavor. Apple cider vinegar brightens up the broth while dried thyme offers earthy notes. Season with salt and pepper to taste.
Chopped parsley adds freshness and color as a garnish when serving. Feel free to add other vegetables like parsnips, turnips or celery. You can also toss in a bay leaf or other herbs. Now let’s get to the fun part – cooking!
Step-by-Step Instructions
Follow these simple steps for fork-tender ham and vegetables in one pot:
1. Prepare the Ingredients
Start by peeling and chopping the potatoes, carrots, cabbage and onion as directed in the ingredients list. Rinse the ham under cold water and pat dry. Leave the bone in for added flavor.
2. Sear the Ham
Heat 1 tablespoon vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ham and sear on both sides until nicely browned, about 2 minutes per side. This extra step helps develop a beautiful caramelized crust on the ham for tons of flavor.
3. Simmer the Ham
Once browned, remove the ham from the pot and set aside. Pour in the broth and add the potatoes, carrots, cabbage, onion, vinegar, thyme, pepper and a generous pinch of salt. Bring to a boil.
Reduce heat to medium-low, stir well and nestle the seared ham into the vegetables. The liquid should just cover the ingredients. If needed, top up with more broth or water.
Let the pot gently simmer, uncovered, for 1 1⁄2 to 2 hours. The longer simmer time allows the vegetables and ham to become ultra-tender.
4. Adjust Seasoning
After 1 1⁄2 hours, taste and adjust seasoning as needed. Add more salt, pepper, herbs or vinegar to your liking.
5. Finish and Serve
Let simmer for another 20 to 30 minutes until the ham is fall-apart tender and the vegetables are soft. Transfer the ham to a cutting board to rest for 10 minutes before carving into slices.
Spoon the vegetables into serving bowls along with some of the tasty cooking broth. Arrange ham slices on top and garnish with chopped parsley. Serve while hot accompanied by crusty bread, mustard or horseradish if desired.
Cooking Tips
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For the most flavor, choose a bone-in, minimally processed smoked daisy ham. The bone adds extra flavor to the broth.
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Peel the vegetables but leave them chunky so they don’t overcook and turn to mush.
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Browning the ham first develops incredible caramelized flavor.
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Simmer low and slow to allow the ham and vegetables to become fork tender.
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Let the ham rest after cooking so the juices redistribute for moist, tender slices.
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Skim any fat from the surface of the broth before serving for a cleaner flavor.
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Add more water or broth if needed to keep the ingredients submerged.
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Adjust seasoning to your taste at the end to perfect the flavors.
Variations
This classic boiled dinner adapts well to creativity. Consider these tasty variations:
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Use a smoked pork shoulder or picnic ham instead of daisy ham.
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Swap turnips, parsnips, celery root or sweet potatoes for some of the potatoes and carrots.
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Add halved Brussels sprouts or quartered heads of broccoli for more green veggies.
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Toss in a few sprigs of rosemary, sage or your favorite herbs.
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For a heartier broth, use beef broth instead of chicken.
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Stir in a tablespoon of grainy mustard or horseradish for a kick.
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Drizzle vinegar-based hot sauce over the finished ham for extra zing.
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Garnish with chopped green onions, dill or chives instead of parsley.
Making Leftovers
This boiled dinner recipe makes excellent leftovers! Here are some tips for savoring every last morsel:
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Store leftovers in an airtight container in the fridge for up 3 to 4 days.
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The broth thickens when chilled. Thin it with water or broth when reheating.
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Slice and pan fry the leftover ham for quick ham steaks or omelets.
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Shred the ham and toss it with BBQ sauce for amazing sandwiches.
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Puree the vegetables with some of the broth for a quick ham and veggie soup.
-Make hash by dicing the ham and vegetables and frying in a skillet with potatoes.
With proper storage, you can get the most out of every last bite of this amazing one-pot meal!
Frequently Asked Questions
Here are answers to some common questions about making this classic boiled dinner:
How big of a pot do I need?
Use a heavy bottomed 6-quart stockpot or Dutch oven. The pot should be large enough to fit all the ingredients and allow the broth to simmer properly.
Can I use a smoked ham steak instead?
For the best flavor and texture, stick to a bone-in smoked shoulder ham. Pre-sliced ham steaks may fall apart during the long simmer time.
What kind of broth works best?
Chicken or vegetable broth are great options. Beef broth can also be used for a heartier flavor. Avoid using water only for the most flavor.
Do I need to add extra water during cooking?
Check the pot occasionally and top up with extra water or broth if the liquid reduces too much. The ingredients should stay submerged as they simmer.
How do I know when the vegetables are done?
They are finished when fork or knife tender. The potatoes and carrots should be soft but not mushy. The cabbage should also be tender but still bright in color.
Can I prepare this in a slow cooker?
Yes, a slow cooker is great for this recipe! Sear the ham first, then add to the slow cooker along with the other ingredients. Cook on low for 6-8 hours.
Enjoy This Satisfying One-Pot Meal
From preparation to cooking to serving, daisy ham boiled dinner makes for a supremely satisfying meal. The hands-off simmering time gives you a chance to relax while your kitchen fills with the incredible aroma. Before you know it, you’ll be gathering around the table to enjoy tender ham and vegetables soaked in a savory, comforting broth. With the tips in this guide, you can easily master this timeless one-pot classic.
