The West

Smoked ham and cabbage braise
Picture: Robert Duncan

Serves 4

1 large ham hock

3 cups apple cider

4 cloves

2 bay leaves

5 white peppercorns

1 tbsp olive oil

1 brown onion, peeled, finely chopped

4 new potatoes, par-boiled, sliced

1/4 cabbage, finely sliced

1 apple, cored, thinly sliced

1/2 bunch sage leaves

Place ham, cider, cloves, bay leaves and peppercorns in a large pot. Cover with cold water. Bring to boil over medium heat. Reduce heat to low. Simmer, adding extra water to keep ham covered, for 2 hours or until tender and meat starts to fall from bone. Cool for 30 minutes. Transfer the ham to a plate, retaining liquid. Remove and discard skin and bone. Coarsely shred the ham. Strain cooking liquid, reserving one litre. Bring liquid to the boil in a saucepan over medium heat. Simmer for 15 minutes or until the liquid reduces by half. Heat oil in a frying pan over medium heat. Cook onion, stirring, for 10 minutes or until soft. Add potatoes, cabbage and apple. Cook, stirring, for 4-5 minutes or until the cabbage wilts and apple is tender. Divide cabbage mixture among bowls. Top with ham. Pour over cooking liquid and top with sage.

The West Australian

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