A classic German-American tradition, this corned ham is brined for several days in a fragrant pickling spice mix, then simmered until incredibly tender. The result is a savory, slightly sweet, and aromatic centerpiece perfect for a hearty family meal, especially popular around Easter.
Prep20 min
Cook180 min
Soak7200 min
Servings8
Serving size: 1 serving
624cal
41gprotein
3gcarbs
Ingredients
4 lb Pork Shoulder (Boneless, also known as Boston butt)
1 gallon Water (For the brine)
1 cup Kosher Salt (For the brine)
0.5 cup Brown Sugar (Packed, for the brine)
2 tsp Pink Curing Salt (Prague powder #1, optional but recommended for color and safety)
Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
Perfectly tender boiled potatoes, a simple and versatile side dish. They're a fantastic base for salads, mashed potatoes, or can be enjoyed on their own with a bit of butter and salt. Ready in under 30 minutes!
About Corned Ham, Collard Greens and Boiled Potatoes
Hearty gosht curry with iron-boosting saag and aloo - homestyle comfort that's super tasty!
This southern dish is perfect for dinner. With 927.7900000000001 calories and 52.71g of protein per serving, it's a nutritious choice for your meal plan.
49gfat
Allspice Berries
(Whole, for the brine)
1 tsp Whole Cloves (For the brine)
1 tsp Red Pepper Flakes (For the brine)
4 pcs Bay Leaves (3 for the brine, 1 for cooking)
6 cloves Garlic (Smashed, for the brine)
1 pcs Onion (Large, quartered, for cooking)
2 pcs Carrots (Medium, roughly chopped, for cooking)
2 stalks Celery (Roughly chopped, for cooking)
Instructions
1
Prepare the Brine (5-10 minutes)
In a large stockpot, combine 1 gallon of water, kosher salt, brown sugar, pink curing salt (if using), black peppercorns, mustard seeds, coriander seeds, allspice berries, cloves, red pepper flakes, 3 bay leaves, and the smashed garlic cloves.
Bring the mixture to a rolling boil over high heat, stirring frequently until the salt and sugar are completely dissolved.
Remove the pot from the heat and allow the brine to cool to room temperature, which takes about 1-2 hours. Once at room temperature, transfer to the refrigerator and chill until completely cold, at least 3-4 hours or overnight.
2
Brine the Pork (5-7 days)
Place the pork shoulder roast in a large, non-reactive container such as a food-grade plastic bucket, a large brining bag, or a glass or ceramic container.
Pour the completely chilled brine over the pork, ensuring it is fully submerged. If the pork floats, use a clean, heavy plate or a zip-top bag filled with water to weigh it down.
Cover the container tightly and refrigerate for 5 to 7 days. For even curing, flip the pork roast over in the brine every 2 days.
3
Rinse and Prepare for Cooking (5 minutes)
After the brining period is complete, remove the pork from the brine and discard the brine solution.
Rinse the pork roast thoroughly under cold running water for several minutes to remove any excess salt and spices from the surface. Pat the ham dry with paper towels.
4
Simmer the Ham (3 hours)
Place the rinsed ham in a large, clean stockpot or Dutch oven. Add the quartered onion, chopped carrots, celery stalks, and the remaining 1 bay leaf.
Add enough fresh, cold water to cover the ham by at least 2 inches.
Bring the water to a boil over high heat, then immediately reduce the heat to low to maintain a very gentle simmer (you should see only a few small bubbles breaking the surface). Skim off any foam that rises to the top.
Cover the pot and let it simmer gently for about 3 hours, or until the ham is fork-tender. A meat thermometer inserted into the thickest part should register at least 160°F (71°C).
5
Rest and Serve (15-20 minutes)
Carefully remove the corned ham from the pot and transfer it to a large cutting board.
Let the ham rest for 15-20 minutes before carving. This crucial step allows the juices to redistribute throughout the meat, ensuring it stays moist and flavorful.
Using a sharp carving knife, slice the ham against the grain into your desired thickness. Serve warm with your favorite side dishes.
129cal
7gprotein
13gcarbs
7gfat
Ingredients
2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
6 slices bacon (thick-cut, diced into small pieces)
1 pcs yellow onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
4 cup water
2 tbsp apple cider vinegar
1 tbsp brown sugar (lightly packed)
0.5 tsp red pepper flakes (adjust to your spice preference)
0.5 tsp salt
0.5 tsp black pepper (freshly ground)
Instructions
1
Clean and prepare the greens
Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2
Render bacon and sauté aromatics
Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3
Wilt greens and build the broth
Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.
2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
8 cup Water (Or enough to cover potatoes by 1-2 inches)
1 tbsp Salt (For the boiling water)
Instructions
1
Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.
2
Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.
3
Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.
4
Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.
5
Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.
6
Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.
