Every Easter I look forward to using the leftover ham, and ham bone, to prepare a boiled dinner. This Easter season of was kind of busy so I decided to use the slow cooker to free up some time. The great thing about this boiled dinner recipe is that you can incorporate whatever vegetable you like into the recipe. For me the ham was seasoned already from preparing it for Easter dinner so the only additional seasoning I added was a couple bay leaves and some black pepper; but you can pretty much season it to your liking.
So if you’re wondering what to do you your leftover ham from the holiday season give this one a try; it’s delicious.
- 1 leftover ½ ham with bone
- 1 medium head of cabbage (core removed and quartered)
- 1 medium rutabaga (cut into chunks)
- 5 small to medium potatoes (whole or quartered)
- 1 cup baby carrots
- 4 cups water
- 2 bay leaves
- ¼ teaspoon black pepper (or to taste)
- Place the ham in the slow cooker and surround it with the carrots, potatoes and rutabaga pieces. Pour in the water, add the 2 bay leaves, and sprinkle the pepper over the top.
- Top with the quartered cabbage pieces, cover, and cook on low for 7 – 8 hours or until vegetables are tender. (You can decrease the time by setting the slow cooker to high. I cooked mine on low for 4 hours and then increased the temperature to finish it off. Total cooking time was 6 hours.)