Ham with Cabbage and Potatoes
A hearty, no-fuss one-pot meal of tender boiled ham, floury potatoes, and sweet-crunchy cabbage. The ham gently seasons the cooking water, infusing the vegetables with savory depth. Rustic, satisfying, and ready in under an hour.
For 4 servings
- prep
Prepare the ham and vegetables.
1.Peel and quarter the potatoes into even chunks.2.Core the cabbage and cut into 4 equal wedges.3.Pat the ham steak dry with paper towels. - boil · ~15 min
Bring the ham to a boil.
1.Place the ham steak in a large pot and add just enough water to cover (about 4 cups).2.Add the bay leaves and whole black peppercorns.3.Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cover and simmer 15 minutes.TIPStarting with just the ham builds a simple, savory broth for the vegetables. - simmer · ~12 min
Add the potatoes and simmer.
1.Add the quartered potatoes to the pot, nudging them into the liquid.2.Cover and simmer until the potatoes are just becoming tender, about 12 minutes.TIPAdd a splash more water if the liquid drops too low; the potatoes should be mostly submerged. - simmer · ~10 min
Add the cabbage wedges and finish cooking.
1.Lay the cabbage wedges on top of the potatoes and ham. Sprinkle with a pinch of salt.2.Cover and simmer until the cabbage is tender and the potatoes are done, 8 to 10 minutes.TIPThe cabbage will steam over the simmering liquid — do not stir, just let it wilt gently. - assemble
Slice the ham and serve.
1.Carefully transfer the ham steak to a cutting board and slice it against the grain.2.Use a slotted spoon to lift out the potatoes and cabbage, letting excess liquid drain off.3.Arrange the sliced ham, potatoes, and cabbage on a warm platter.TIPA drizzle of the pot liquor over the vegetables adds a final boost of savory flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a bone-in ham steak for richer flavor; the bone adds depth to the cooking broth.
- 2Cut potatoes into even 1.5-inch chunks so they cook at the same rate as the cabbage.
- 3Don't skip patting the ham dry — it helps the meat release cleanly into the broth without excess surface moisture.
- 4Test cabbage doneness with a skewer; it should slide in easily but the wedge should still hold its shape.
- 5Save the pot liquor after cooking — it makes an excellent base for lentil soup or a quick pan sauce.
- 6For a less watery result, let the cabbage steam on top without submerging, as the recipe directs.
Adapt it for your goals.
Smoky bacon upgrade
Fry 2 rashers of bacon until crisp, crumble, and sprinkle over the finished dish for a deeper, hickory-smoked note.
herb fleckedHerb-flecked
Add a sprig of fresh thyme and a few sprigs of parsley to the pot alongside the bay leaves for a subtle herbaceous lift.
mustard butter finishMustard butter finish
Melt 2 tbsp of butter with 1 tsp whole-grain mustard and drizzle over the ham and vegetables just before serving for a tangy, rich gloss.
low carbLow-carb
Swap the potatoes for an equal weight of turnips or celeriac — they absorb the ham broth similarly but keep carbs low.
Why this is on our healthy list.
Rich in Protein
The ham steak provides a substantial dose of high-quality protein, helping with muscle maintenance and satiety.
High in Vitamin C
Green cabbage is an excellent source of vitamin C, supporting immune function and collagen production.
Good Source of Potassium
Potatoes contribute potassium, which helps regulate fluid balance and blood pressure.
Low in Added Fat
This one-pot meal uses no added oil or butter—only the ham's natural fat gently seasons the dish.
Frequently asked questions
Yes, a ham bone with some meat attached works beautifully — simmer it 30 minutes longer before adding vegetables for a richer broth.
