Best Boiled Dinner With Turnips And Ham Hocks Recipes

GRAMMIE BEA'S NEW ENGLAND BOILED DINNER

Steps:

• Place ham in a large dutch oven style kettle.
• Cover with cold water, and fill to about 2" above top of ham. Cover kettle, and bring to a boil using high heat.
• Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty. (Or you may refrigerate ham overnight in water, and change water several times before cooking instead).
• Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
• Add peeled onions to the kettle.
• Cook ham 1/2 hour per pound of ham.
• Add some water to the kettle, when it starts getting low.
• Peel and cut potatoes and carrots.
• Wash and core cabbage, then cut into wedges.
• Add vegetables during the last 30-40 minutes of cooking time. Serve when veggies are tender, or to your liking.

CLASSIC IRISH BOILED DINNER

Steps:

• Place the smoked pork into a large pot and fill with enough water to cover. Season with salt and pepper, cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
• Add the carrots, potato, cabbage and onions; cover and continue to simmer. Use kitchen string to tie the green beans into a bundle. Add them to the pot, cover and continue to cook until the carrots and potatoes are tender, about 25 minutes.
• To serve, remove pork to a serving dish. Arrange vegetables around it. Allow the pork to rest about 10 minutes before slicing.

TRADITIONAL BOILED DINNER

Steps:

• Place the brisket and contents of spice packet in a Dutch oven. Add the peppercorns, bay leaves and enough water to cover; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender. , Add potatoes, carrots and onion; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add cabbage, cover and simmer for 15-20 minutes or until tender. Discard bay leaves and peppercorns. Thinly slice meat; serve with vegetables and horseradish or mustard if desired.

SUNDAY BOILED DINNER

Steps:

• In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.

BOILED DINNER WITH HAM HOCKS, GRANDMA'S

Steps:

• 1. In a 5 to 6 quart stock pot, combine potatoes, carrots, onion, and garlic. Place the meat on top of the vegetables; sprinkle with dill seed and pepper. Pour the broth over the all. Meat should be covered. Add water, if needed to raise level of liquid.
• 2. Cover and cook on simmer for 2-2 1/2 hours. Watch level of liquid while cooking to keep all ingredients in simmering liquid. Meat should be almost done, if so add cabbage. (Otherwise cook a bit longer before adding cabbage.) Cook 30-40 minutes more until meat and cabbage are done.

ELLEN'S EASY BOILED TURNIPS

Steps:

• 1. Peel and slice the turnips. Place them into a large saucepan and half-fill with water; add salt.
• 2. On medium-high heat, bring turnips to a boil. Lower heat, cover, and simmer about 30 minutes or until tender. Drain into a colander and place back in saucepan.
• 3. Partially mash with potato masher, adding butter as you mash. Turnips will be lumpy but slightly mashed. Add salt and pepper as desired.
• 4. May add toppings of your choice, such as bacon bits, garlic, or shredded cheese

DIANE JUDGE'S NEW ENGLAND BOILED DINNER

Steps:

• Combine 3 gallons water with the celery, onion, bay leaf, herbs, garlic and peppercorns in a 4- to 5-gallon pot and heat to boiling over medium heat. Simmer for 15 minutes. Add the hams, cover and simmer for 1 hour.
• While the hams cook, prepare the vegetables: tie up the carrots and turnips in a piece of cheesecloth. Divide the potatoes and parsnips in half and tie up each bundle in a piece of cheesecloth. Tie up the pearl onions and beans in a piece of cheesecloth. Divide the cabbage wedges into 2 pieces of cheesecloth and tie up.
• Remove the hams to a platter and keep warm.
• Add the carrot-and-turnip bundle to the simmering ham water; cover and simmer for 10 minutes. Add the potato and parsnip bundles; cover and simmer for 10 minutes. Add the onion and bean bundle; cover and simmer for 10 minutes. Add the cabbage bundle; cover and steam for 10 minutes.
• Using tongs, lift each bundle out and test for doneness. Cut the vegetable bundles and arrange the vegetables in bowls. Slice the ham thickly. Spoon cooking water over the vegetables and ham. Serve with mustard, horseradish, bread and applesauce.

BOILED DINNER WITH TURNIPS AND HAM HOCKS

Steps:

• Combine the turnips, carrots, onion, bay leaf, ham hocks and chicken broth in a large pot. Bring to a boil. Reduce to a simmer and cook until vegetables are tender, about 30 minutes.
• Remove the ham hocks from the broth. Remove the meat from the bone, trim of all fat and cut into thin strips.
• Ladle the broth and vegetables into soup bowls. Divide the meat among the bowls. Garnish each bowl with some pepper flakes and cilantro. Serve immediately.