Menu: New England Boiled Dinner (smoked ham)

Serves 8

2 stalks celery, chopped
1 onion, quartered
1 bay leaf
1 handful mixed fresh herbs (sage, thyme, parsley)... palm full of herbes de
provence
1 garlic clove, crushed
1 t peppercorns
3 boneless smoked shoulder butt hams (about 2# each) rinsed
12 large carrots, peeled and cut into 2" pieces
2 large turnips, peeled and quartered
12 med russet potatoes, peeled and halved
2 parsnips, peeled and cut into 2" pieces
24 pearl onions, blanched, rinsed and peeled
1/4# fresh green beans, trimmed
2 large cabbages, trimmed and quartered

Combine 3 gallons water with celery, onion, bay leaf, herbs, garlic and
peppercorns in 4-5 gallon pot and boil over med heat. Simmer 15 mins. Add
hams, cover and simmer 1 hr.

Prepare vegetables: tie up carrots and turnips in cheesecloth. Divide
potatoes and parsnips in half and tie up each bundle in cheesecloth. Tie up
onions and beans in cheesecloth. Divide cabbage wedges into 2 pieces of
cheesecloth, and tie up.

Remove hams to platter and keep warm.

Add carrot/turnip bundle to simmering ham water; cover and simmer 10 mins
more.
Add potato/parsnip bundles; cover and simmer 10 mins.
Add cabbage bundle; cover and steam 10 mins.

Using tongs, lift each bundle out and test for doneness. cut beg bundles
and arrange in bowls. Slice ham thickly. Spoon cooking water over veg's
and ham. Serve with mustard, horseradish, bread and applesauce.

WINE: Chateua Petrus