Ingredients
1 piece boneless fully cooked ham (16 ounces)6 medium carrots, halved lengthwise and cut into thirds4 medium red potatoes, quartered2 medium onions, cut into wedges1 bay leaf1 teaspoon dried thyme1 teaspoon peppercorns1 garlic clove, halved1/2 teaspoon whole allspice1/2 medium head cabbage, cut into wedges
Preparation
Place the ham, carrots, potatoes and onions in a Dutch oven. Place the bay leaf, thyme, peppercorns, garlic and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string.
Add to pan. Add water just to cover the ham and vegetables; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage; cover and simmer 15-20 minutes longer or until vegetables are tender; drain. Discard spice bag.
