- 5–7 pounds smoked shoulder or picnic ham
- 3 large cloves of garlic, cleaned
- 2 medium onions, skin removed, left whole
- 1 pound carrots
- 3 turnips
- 1 large head of cabbage quartered
- 2 rutabagas
- 8 medium white potatoes
Place the pork shoulder in a large pot and fill with enough water to cover ham completely. Cover the pot and bring water to a boil over high heat. Reduce heat to medium and let cook for 5–7 minutes, and then drain the water. (This is to reduce the saltiness). Refill the pot with water to cover the ham, cover and bring to a boil, then reduce heat to medium-high, making sure the water continues to boil slowly throughout the cooking process.
Add the onions and garlic.
Cook ½ hour per pound of meat. Meat is done when it is fork tender, pulling easily off the bone.
About 45 minutes before the meat is done, add the rest of the vegetables to the pot and cook until desired tenderness is reached.
I like to serve this dish on a large platter with the ham in the center and the vegetables all around it.