How to Make Perfect Ham and Cabbage for a Cozy, Comforting Meal

Ham and cabbage is a beloved one-pot meal that brings back memories of grandma’s cooking. This hearty combination of smoky, salty ham tender cabbage and creamy potatoes delivers old-fashioned comfort food at its finest. While ham and cabbage may sound simple, there are some tricks to making it just right.

As someone who grew up eating ham and cabbage at family gatherings, I’ve mastered the ideal techniques for cooking up this satisfying supper. The secrets are choosing quality ingredients, braising the cabbage just until tender, and letting the ham infuse the whole dish with its smoky goodness. Follow these steps to make drool-worthy ham and cabbage worthy of any potluck or Sunday family dinner.

Start with Quality Ingredients

Ham and cabbage requires only a few main ingredients, so use the best you can source:

• Ham – Choose a smoked, cured ham preferably with a bone for the most flavor. Avoid very fatty or overly processed deli ham.

• Cabbage – Select green cabbage heads that feel heavy for their size with crisp outer leaves,

• Potatoes – Go for starchy russets or yellow potatoes over waxy red or white ones for the right fluffy texture when cooked.

• Onions – Yellow or white onions work well cooked down into the dish.

• Broth – Use chicken or vegetable broth to add moisture; beef works too.

• Butter – A knob of butter finishes it off with richness.

Braising is Key

Low and slow braising makes the cabbage melt-in-your-mouth tender without getting mushy. Here are some braising tips:

• Brown the ham – Rendering the ham in butter first builds a lovely base of flavor.

• Partially cover – Keeping the lid slightly ajar allows moisture to escape and prevents boiling.

• Simmer gently – Keep heat low to medium-low to prevent burning. Be patient.

• Check doneness – Cabbage should be just fork tender with a bit of texture left.

Slice, Season, and Simmer the Ham

Chopping the ham into chunks before simmering distributes the meaty flavor throughout.

• Remove skin/fat – For leaner results, cut off excess fat and skin before slicing ham.

• Cut small – Bite-size 1-inch chunks allow the smoky flavor to permeate.

• Season simply – Add just salt, pepper and a bay leaf to complement, not overwhelm, the ham.

• Simmer 20-30 mins – Let the ham swim in the broth to impart its essence before adding veggies.

Potatoes Are a Must

While potatoes are optional, they add such great texture to soak up the rich broth that I highly recommend including them.

• Peel and cube – Leaving the skin on potatoes can make the broth bitter. Cut into 1-inch chunks.

• Add midway – After simmering the ham and cabbage, add potatoes to cook through.

• Mash some – Mashing a few potatoes into the broth makes it thick and creamy.

• Cook til tender – Test potatoes with a fork; stop before they get mushy.

Transform Tough Cabbage Into Tender Deliciousness

Cabbage transforms from crunchy to tender under the lid. Follow these guidelines:

• Remove tough core – Cutting out the dense core allows leaves to cook evenly.

• Shred thinly – Thin shreds, about 1/4 inch wide, cook quicker than chunks.

• Pause before adding – Wait until ham and onions have simmered before mixing in cabbage.

• Stir minimally – Toss just to combine, then let it sit and steam. Over-stirring causes mushiness.

• Finish with butter – Stir in a pat of butter just before serving to add richness.

The Delicious Duo: Ham and Cabbage

With its comforting flavors and hearty nutrition, ham and cabbage makes a deeply satisfying one-pot meal on a cold night. Adjust cooking times as needed if using a slow cooker or pressure cooker, but the technique remains the same. Simmer cubed ham in broth, wilt shredded cabbage, and finish with creamy potatoes. Enjoy this old-fashioned dish all winter long!