• rodica godlewski

smoked ham and potatoes


It's been raining today and I needed some comfort food. Michigan is a bit depressing this time of the year. We don't have winter, but we don't have spring either. However we are slowly getting there. My hyacinths are just about to bloom, I can see the trees in the garden budding and the birds are singing. So, there is some hope people. This morning I remembered I had a piece of smoked ham stored away in the freezer (that I had bought from Richmond Meat Packers), so I paired it with potatoes, and there...lunch was done! Of course husband was delighted when he got home from work and was able to enjoy a wonderful dish of comfort food right in front of the TV.



Richmond Meat Packers

RECIPE

  • 2 tablespoons garlic and herbs olive oil

  • 1 medium onion

  • 6 garlic cloves

  • 1 tablespoon herbs de Provence

  • 2 pounds of smoked ham, with bone and fat

  • 2 tablespoons chopped lovage (I used some that I froze in the summer since my fresh one hasn't peaked out yet)

  • 1 teaspoon pepper

  • 9 cups water

  • 2 pounds red potatoes, chopped into 1 inch cubes

  • 2 tablespoons white vinegar

  • if necessary, salt to taste



INSTRUCTIONS

  1. In a Dutch oven pot add the olive oil, onion, garlic, and herbs de Provence and sauté on medium heat for 5 minutes. Add the ham, lovage, pepper and water. Boil for about an hour on high heat with the lid covered. Stir occasionally.

  2. Add the chopped potatoes and the vinegar, and boil for another 30 minutes, or until the potatoes are tender. If needed for the boil, add more water.

  3. Five minutes before removing the roast from the fire, try for salt. Mine didn't need any additional salt because the smoked ham provided the required saltiness.






melts in the mouth

perfect roast for a rainy day


Richmond Meat Packers


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©2019 by cooking is my inheritance. Rodica Godlewski.