Smoked Ham and Winter Vegetables

This is a very satisfying dinner on a cold night and cleans out the CSA box! Even if you don't love turnips, try them in this recipe and you might change your mind.   

Smoked Ham and Winter Vegetables
Adapted from Jamie Oliver's English Hot Pot of Amazing Summer Greens

small or leftover portion of smoked ham (bone in if possible) (We used Niman Ranch's petite smoked ham from Wheatsville)

bay leaves (our garden)

bunch of fresh thyme (our garden)

flat leaf parsley (Johnson's Backyard Garden, Wednesday and Saturdays at Austin Farmers' Market and CSA memberhips)

peppercorns

6 carrots, sliced in half with tops on or off (Johnson's Backyard Garden)

fennel (our garden)

5-6 new potatoes, quartered (Johnson's Backyard Garden)

4-6 purple top turnips, peeled and quartered (Johnson's Backyard Garden)

swiss chard or spinach shredded (Johnson's Backyard Garden)

broccoli florets (Johnson's Backyard Garden)

celery heart, quartered, reserve yellow leaves

shallots

sea salt and pepper

Texas Olive Ranch olive oil

Annie's Horseradish Mustard

1. In a large pot or dutch oven, cover the ham with water and bring to a boil. Then discard the water to get rid of excess salt. 

2. Tie the bay leaves, thyme and parsley together with butcher's twine and add to the pot with the ham and add peppercorns. Cover the ham once again with water and boil. Then reduce to a simmer for 1 - 1 1/2 hours. 

3. Add the carrots, fennel, shallots, celery heart, potatoes and turnips and bring back to a boil. Simmer for 45 minutes. 

4. Remove the ham and veggies. Add broccoli and greens and cook for a few minutes until bright green and tender. 

5. Pull the ham apart using two forks or cut slices and then shred the ham. 

6. Add ham, veggies and broth to the bowl and top with a little salt and pepper, olive oil, fennel and the celery heart leaves. 

Serve with Annie's Natural Horseradish Mustard.