Leftover Ham and Cabbage Casserole

This isn’t one of my recipes, and I know I already posted a ham and cabbage recipe before, BUT this is so good I just have to link to this recipe! I made it the other day and it was a big hit; even with my semi-picky six year old son. 🙂

LEFTOVER HAM AND CABBAGE BY BERGY

P.S: As we were eating it, we decided that this recipe would be equally good with cooked corned beef or kielbasa or smoked sausage.

Slow-Cooker Ham and Cabbage Recipe

This simple and tasty recipe is one of our favorites. For St. Patrick’s day (or any time) you can easily substitute corned beef for the ham. (This is another one of the recipes in my slow-cooker cook book.)

Ham and Cabbage

Ingredients:

1 medium-size cabbage cut into large chunks
2-3 carrots, sliced
1 onion, sliced
2-3 potatoes, cut into large cubes
2 bay leaves
4 lb smoked ham
½ cup water
½ cup brown sugar
1 teaspoon dry mustard

Directions:

1. Place vegetables and bay leaves in bottom of slow-cooker.
2. Place ham on top and pour water over it.
3. Sprinkle the brown sugar and then dry mustard over ham.
4. Cover. Cook on low 8-10 hours.
5. Remove bay leaves and pour juices over ham and vegetables before serving.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

The Perfect Roast

Deviled Eggs

Dump Cake