# Crockpot Ham and Cabbage Recipe This crockpot ham and cabbage recipe is simple Southern-style comfort, with smoked ham, potatoes, carrots and wedges of cabbage simmered in broth until soft. It is the kind of one-pot meal that takes 20 minutes to load and a whole day to smell good. [Print](#wpzoom-recipe-card-crockpot-ham-and-cabbage-recipes) ## Crockpot Ham and Cabbage Recipe Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 6 servings Prep time 20 minutes Cooking time 7 hours  Smoked ham, red potatoes, carrots and cabbage cook together in a seasoned broth. Everything turns tender and the broth tastes smoky and sweet. ### Ingredients - 2 lb fully cooked smoked ham steak or ham hock, cut into 1-inch cubes - 1 medium head green cabbage (about 2 lb), cut into 8 wedges - 1 1/2 lb baby red potatoes, halved - 4 carrots, peeled and cut into 2-inch pieces - 1 large yellow onion, cut into wedges - 3 cloves garlic, smashed - 4 cups low-sodium chicken broth - 1 tablespoon apple cider vinegar - 1 tablespoon brown sugar - 1 teaspoon dried thyme - 1/2 teaspoon black pepper - 2 bay leaves - 2 tablespoons butter, for finishing ### Directions - Scatter the onion wedges and garlic over the bottom of a 6-quart slow cooker. - Add the potatoes and carrots in an even layer so they sit in the hot part of the cooker. - Lay the ham on top of the vegetables, then arrange the cabbage wedges over the ham. - Whisk the broth, vinegar, brown sugar, thyme and pepper together and pour it over everything. Tuck in the bay leaves. - Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the potatoes and carrots are fork-tender and the cabbage is soft. - Check that the ham reaches at least 140°F if you are reheating pre-cooked ham, or 145°F for fresh ham. - Remove the bay leaves. Lift the cabbage and vegetables onto a platter with a slotted spoon. - Stir the butter into the broth in the pot until it melts. - Spoon the ham over the vegetables and drizzle with broth. Serve right away. ### Notes Use a smoked ham hock for deeper flavor and pull the meat off the bone before serving. Swap in chicken broth with a splash of water if the ham is very salty. Add a can of drained white beans in the last hour. Refrigerate leftovers for up to 4 days. Serve with cornbread and hot sauce. ## Why ham and cabbage belong in a slow cooker Cabbage needs time to get sweet. In a pan it can go bitter or stay raw and tough, but a long, low cook turns it silky and mild. The ham flavors the broth as it cooks, so every vegetable tastes of smoke. It is also forgiving. Add an extra wedge of cabbage or a few more potatoes and the pot still works, so you can stretch it for guests without changing the method. Layering is the trick to getting it all done at the same time. Dense vegetables go on the bottom where the heat is strongest, the meat sits in the middle and the cabbage steams on top. When the lid comes off, nothing is mushy and nothing is hard. ## Ingredient notes for ham, cabbage and potatoes Ham: buy a fully cooked smoked ham steak, or leftover ham from a roast. A smoked ham hock adds even more flavor and collagen, but needs more time to pull from the bone. Cabbage: a firm green head is best. Cut wedges with a bit of core left attached so the leaves stay together while they cook. Potatoes: small red or gold potatoes keep their shape. Russets will break down and cloud the broth. Broth: low-sodium chicken broth gives you control, since smoked ham is salty. Water works in a pinch. Vinegar and brown sugar: a small amount of each balances the salt and keeps the cabbage tasting bright. Thyme and bay: they are enough. Smoked ham carries a lot of flavor, so go easy on seasonings and let the meat speak. ## Tips for a pot that tastes like Sunday dinner Layer in order: Put hard vegetables on the bottom and cabbage on top. This is the most common mistake, and a pot loaded backwards gives you raw potatoes and mushy cabbage. Do not salt: Ham and broth carry plenty. Taste the broth at the end and add a splash of vinegar before you reach for more salt. Finish with butter: A spoonful stirred in at the end gives the broth body and a glossy finish. Skip it for a lighter dish. ## Swaps and variations Swap the ham for smoked sausage or kielbasa sliced into coins, which goes in at the same time. Use turnips or parsnips in place of some of the potatoes. A teaspoon of caraway seeds gives the pot an old-world flavor, and a dash of hot sauce helps if you like heat. Do not use deli ham slices. They turn rubbery and add little flavor to the broth. ## What to serve with it Skillet cornbread is the classic partner for soaking up the broth. Set out hot sauce, mustard and a pot of pepper vinegar on the table. A few sliced tomatoes in summer or pickled beets in winter give a bright contrast to the rich ham. A cold glass of sweet tea or a dry cider suits the smoky, sweet flavors well. ## Storing, freezing and reheating Cool leftovers and store the vegetables and meat together with some of the broth, covered, for up to 4 days. Cabbage keeps tasting better the next day. This dish does not freeze well because potatoes turn grainy and cabbage gets watery. If you must freeze it, take the potatoes out and freeze the ham, cabbage and broth for 2 months. Reheat gently on the stove until hot. To reheat, warm a bowl in the microwave covered for about 2 minutes, stirring once. Add a splash of broth if the cabbage looks dry.