Main Courses


Happy St. Patrick's Day! Here's the HBHco take on the holiday classic Corned Beef and Cabbage. We love how perfectly a 24-hour smoked Honey Baked Ham fills in for corned beef in this dish. We're also pleased with how great it tastes alongside an Irish beer... Enjoy!


30 minutes


2 hours




1 Honey Baked Bone-In 1/2 Ham (or 1 Honey Baked Ham-Bone Plus Ham Slices for Serving)

1 Head of Green Cabbage Chopped

2 Large Potatoes Peeled and Chopped

4 Medium Carrots Chopped

2 Medium Onions Chopped

2 Celery Stalks Sliced

2 Bay Leaves

3 Olive Oil or Butter

1 TBL Freshly Ground Pepper

1 TSP Kosher Salt (Plus More to Taste)

1 TSP Ground All-Spice (Optional)


Remove ham slices from the bone and set aside for dinner.

Heat 2 TBL of olive oil or butter in large pot over medium heat. Once oil is hot, add ham-bone. Brown ham-bone 1-3 minutes per side.

Add 3 quarts of water to pot. Add 2 bay leaves, 1 TBL coarsely ground black pepper, 1 tsp ground all-spice (optional, but nice).

Bring to a boil and then reduce heat and simmer for 2 hours, skimming the top of the stock as needed.

Remove ham-bone from pot and set aside to cool. Once ham-bone is cool enough to handle, remove ham from bone and add to pot.

Add carrots, onions, potatoes and celery to pot. Add 1 TSP of kosher salt. Simmer for 35 minutes or until potatoes are tender. Remove bay leaves. While vegetables are simmering, in a separate pan, heat 1 TBL of olive oil over medium heat.

Once oil is hot, add chopped cabbage to pan. Cook until lightly browned. Add cabbage to the pot with the other ingredients.

Taste and adjust salt and pepper as needed.

Serve with HBHco sliced ham alongside a hunk of crusty bread liberally smeared with butter.