Ham with Cabbage and Potatoes

This is a traditional peasant-style meai-in-itself dish, very simple and very filling. It needs no accompaniment, but could be served with rye bread and followed by Stilton cheese.

½ ham, about

6 to

7 lb., scrubbed, soaked in cold water overnight and drained

2 bay leaves

1 large cabbage, washed, outer leaves discarded and quartered

4 large potatoes, sliced

1 large onion, chopped

½ teaspoon salt

½ teaspoon black pepper

Place the ham in a very large saucepan and half fill it with cold water. Place the pan over moderately high heat and bring the water to the boil. Add the bay leaves. Reduce the heat to low and simmer the ham for about 2 hours, or allowing 20 minutes to the pound and 20 minutes over.

Add the cabbage, potatoes, onion, salt and pepper. Simmer for a further 20 to 25 minutes or until the vegetables are cooked.

Remove the pan from the heat and transfer the ham to a warmed large serving dish. Allow it to cool slightly and then peel off and discard the skin. Slice the ham.

With a slotted spoon, remove the vegetables from the pan and arrange them around the ham slices. Serve immediately.