One-Pot New England Ham Boiled Dinner in a Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality chicken broth or homemade stock. If you use a salted ham, taste the broth before adding extra salt, as the ham may already provide enough.

You can also add a splash of apple cider vinegar or a dollop of mustard to the broth for extra tang, but the classic version is simply seasoned with thyme and pepper.

If you prefer a thicker broth, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

Let it simmer until the broth thickens slightly. This is optional, but it can make the dish more like a stew. Alternatively, serve the broth as is, with crusty bread for dipping.

Variations

• Add Carrots: Add 3 carrots, peeled and cut into 2-inch chunks, along with the potatoes. They will cook at the same rate and add a touch of sweetness to the broth.
• Use Corned Beef: Swap the ham for a 2-pound corned beef brisket, and increase the cooking time to 8 hours on low. Omit the additional salt, as corned beef is well seasoned.
• Add Onion: Place a large yellow onion, cut into wedges, at the bottom of the slow cooker with the ham. It will soften and sweeten the broth as it cooks.
• Make It Smoky: Add 2 slices of bacon, cooked and crumbled, or a smoked ham hock along with the ham for a deeper smoky flavor. Reduce the broth to 1 1/2 cups.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. The broth may solidify slightly from the ham's natural gelatin, but it will re-liquefy when reheated.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore moisture. Avoid boiling, as the vegetables may become mushy.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even better. Reheat gently in the microwave or on the stovetop with a splash of broth or water to keep it moist.

You can prepare the ingredients up to a day ahead: cut the ham, cabbage, and potatoes, and store them separately in the refrigerator.

When ready to cook, layer them in the slow cooker as directed. You can also cook the entire dish and refrigerate it, then reheat gently before serving.

Serving ideas

Serve this boiled dinner as a complete meal, with the ham, cabbage, and potatoes arranged on a platter and a little broth spooned over the top.

A side of crusty bread or rolls is perfect for soaking up the savory broth. A dollop of coarse mustard or horseradish sauce on the side adds a nice kick.

This dish is also excellent the next day, either reheated as is or repurposed. The leftover ham and vegetables can be chopped and added to soups, or used as a filling for omelets. The broth can be strained and used as a base for a pea soup or lentil stew.

Frequently asked questions

Recipe card

One-Pot New England Ham Boiled Dinner in a Slow Cooker

Prep 15 minCook 5 hTotal 5 h 15 minServes 6

Ingredients

• 2 lb cooked ham, cut into large chunks
• 1 small head green cabbage, cut into wedges
• 1 1/2 lb red potatoes, halved
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 cups chicken broth

Instructions

1. Place the chunks of cooked ham in an even layer on the bottom of the slow cooker. The ham should cover the base of the insert, with pieces touching but not piled too high. Use a large spoon or your hands to settle them into place if needed.
2. Nestle the cabbage wedges and halved red potatoes around and between the ham chunks. Arrange them so they are partially submerged in the spaces between the meat. The vegetables should be snug but not overcrowded, allowing steam to circulate.
3. Sprinkle the dried thyme and black pepper evenly over the ham, cabbage, and potatoes. Then pour the chicken broth over everything, aiming to moisten the vegetables and ham without completely submerging them. The broth will create steam and keep the dish moist during cooking.
4. Cover the slow cooker with its lid. Set the temperature to low and cook for 5 to 6 hours, until the potatoes are fork-tender and the cabbage is soft and translucent. Avoid lifting the lid during the first few hours to keep the heat and steam inside.
5. After 5 to 6 hours, check the potatoes and cabbage for doneness. A fork should slide easily into a potato and a cabbage wedge should be tender but not mushy. The ham should be heated through and very tender. If the vegetables are not yet soft, cover and cook for another 30 minutes.
6. Using a slotted spoon, transfer the ham, cabbage, and potatoes to a serving platter or individual bowls. Spoon some of the cooking broth over each serving. Serve hot, with extra black pepper at the table if desired.

Contains: celery

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

30 g

Fat

10 g

Automatic estimate from the ingredient list, not laboratory-verified.