HAM & CABBAGE STEW
Step 1 If using a dry cured ham such as our York or Shropshire Black ham then prior to dicing bring the piece of ham to the boil in a pan of water, then discard the liquid. This is to remove the excess salt. If using our Wiltshire cured ham or ham hock there is no need for this step.
Step 2 Put the carrots, potatoes, onion and garlic in the bottom of a large pan and place the diced ham on top. Top with the cabbage and parsley.
Step 3 Pour over the stock and cover the pan. Bring to a gentle simmer and simmer over the lowest heat for 35 minutes.
Step 4 Serve with bread to mop up the juices.