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Slow Cooker Recipe
New England Boiled Dinner
Do you have leftover ham from the holiday weekend? New England Boiled Dinner may be just what you’re looking for to use it up in a tasty way (though, we agree, the recipe could use a more tantalizing name). We like the taste of juicy ham combined with the mild flavor of cabbage and potatoes. Serve it as a complete meal or with Apple Gingerbread just for fun.
New England Boiled Dinner
Fix-It and Forget-It Christmas Cookbook, page 149
Makes 4 servings
Prep Time: 30 minutes
Cooking Time: 3-6 hours
Ideal slow cooker size: 3- to 5-qt.
2 lbs. boneless smoked ham piece
1 lb. potatoes, halved
1-lb. bag baby carrots
1 lb. cabbage, cut in wedges
¼ cup water
1. Place meat in slow cooker. Fit vegetables around meat. *
2. Add water.
3. Cover. Cook on Low 6 hours or on High 3 hours, or just until meat and vegetables are as tender as you like.
*If using leftover ham, first place the vegetables in the slow cooker without the meat. Stir in leftover pieces of ham in the last hour of cooking to avoid over-cooking the meat.
Well, as a native New Englander, I’ve never heard of putting ham in a boiled dinner (although it sounds good). Traditionally, New England Boiled Dinner is made with a Yankee Pot Roast (a tied pot roast), potatoes, carrots, onions and sometimes cabbage. New Englanders will boil anything, however. We put meat and root vegetables in a pot, cover it with water, boil the bejesus out of it, and call it dinner
Leftover ham is more likely used in a bean dish, especially soups.
I LOVE ham in a New England Boiled dinner, but usually use a rolled ham.. not leftover. Thinking this one gets a try this week>
>I’m 43 and I was born and raised in MA and we ALWAYS used either smoke shoulder of ham in our boiled dinners and it is AMAZING. We love doing it with leftover holiday ham for weeknight treat
Also a native New Englander we almost always use same. On rare occasions we us corned beef. We also HAVE to have turnip, onions and beets. How else can you make Red Flannel Hash unless you have beets?? Beets are cooked separately. I’m from VT so maybe that explains the different tradition. I often use the leftover broth to make pea soup. Beware gas from cabbage and turnip!
This is definitely on the menu for this week!
> I made this yesterday and it was a big hit! So much easier than the traditional large pot. I only used 3 potatoes, 3 onions, and 3 beets (cooked separately), and one med turnip. My crock was full so I put some leftover ham pieces on top for flavor then served it with some of Harrington’s spiral ham (a VT product! that was shipped to me here in FL for Easter!!). Awesome meal. A veggie lunch for me today.
I don’t have the cabbage, but I do have the ham, potatoes and carrots. I will get the cabbage today. Anything with ham is great. I use my ham bone for lots of different things. I love to make collard soup with it. That’s another recipe I love. Gotta try this.
I too am a native New Englander (Maine!) and we always used a potroast for our boiled dinner. Something my mom always did was brown the meat in a frying pan before adding it into the mixture. It seems to give the entire meal a little extra flavor. Also, instead of cabbage, she would put in stew onions for sme great flavor and on occasion, mis onion soup mix with the water before adding it to the pot. However, I LOVE ham so I am very willing to try this with a ham!
At home Mom alway made it this way. I always loved it. I’ve combined this recipe with Bean Soup. It makes for a pot full of goodness. Potatos, cabbage, carrots, onions, celery, beans, ham or smoked sausage, or chicken. I’ve never tried beef…looking forward to trying it.
> I just had a thought. For those that are trying to cut down on the calories such as myself, you could replace the potatoes with cauliflower.
This was one of my favorite meals growing up – I never thought of doing it in the crockpot. I am going to make a small version of this for myself but I think I will put the bone in for the whole cooking time and add a little meat at the end.
It was always made with corned beef in our house. (western Mass) I gotta tell you….I didn’t like it then and I still don’t like it now—especially the corned beef and cabbage part. I’d like it with ham, potatoes and carrots–and that’s it for me. With roast beef it was ‘Pot roast dinner’ –that was usually every Sunday–didn’t care too much for that either. It was good but sorry mom, it didn’t do anything for me.
As a native New Englander, with a Bostonian mother, I recall she always made her Boiled Dinner with a pork shoulder. Yum.
This is what my mother-in law always made and she called it a Boiled Dinner…shealways we put hers in the oven or slow cooker for the most of the day….of course the it’s always better the next day!
My grandmother in northern Michigan made boiled dinner with ham, but also added rutabaga! And we served it with apple cider vinegar!
My grandmother (from Mass,) used a rolled shoulder or rolled ham depending on what was available (and price I’m sure.) Only potatoes, carrots and onions were added to our Boiled Dinner. We loved the juices mixed on our plates with (fork mashed) vegetables. I will try this substitute since I can’t seem to get a rolled ham or pork shoulder in our small town.
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We had either a ham shoulder or corned beef in our boiled dinners. Always had potatoes, carrots and turnip. I like onions but rest of family doesn’t so sometimes I use a couple whole ones and just take them out before serving. I prefer using ham on a bone as I like pea soup so I use the leftover meat and bone to make it. I never tried TRUE red flannel hash until last year. I like it alot. Hubby’s family used potatoes, beets and bologna to make what they call red flannel hash. I like that also.
Im a native New Englander (VT) and we always use either ham or corned beef in a boiled dinner. So tasty!
Call it whatever you want. I call it good!
As another another native New Englander from Maine ham was always the meat of choice.Those who say pot roast are not from rural New England.This meal came originally from the Irish so would be better known in Irish Catholic neighborhoods.
I agree with Carie. I am also from Maine, as were my parents, grandparents, great grandparents and their parents on both sides of the family. Can’t get any more native than that. Great grandfather owned a diner back in the 30′s and 40′s which he and my great grandmother did all the cooking and baking. A boiled dinner is typically ham with potatoes, carrots and cabbage. Corned beef can be used, but it is not preferred. A pot roast is the cheapest cut of fatty beef you can get your hands on with potatoes and carrots (and a packet of dry Lipton Onion Soup mix). Onions are optional in both, but not required.
my mom would boil the hambone and cut up ham in water with potatoes,cabbage onion and greenbeans,salt and pepper. cook all day,smelled wonderful,didnt like it as a kid,but do now
I am from Connecticut and living in New jersey and I thought that I wouls use your recipe last night to make my boyfriend New England Boiled Dinner in the Slow Cooker and I followed the direction to the letter and after the 6 hours that u said it was still not done. I would recommed 8 -10 hrs on Low and about 2 cups of water.
I’m from Minnesota and I to use Ham from a bone or smoked ham hocks with potatoes carrots onion and cabbage. It just doesn’t come any better then that…..Don’t cha know….LOL!