New England Boiled Dinner: A Pressure Cooker Classic

The aroma of New England Boiled Dinner always takes me back to my grandmother’s cozy kitchen in Vermont. I can almost see her now, a whirlwind of aproned energy, presiding over a steaming pot on the stove. While she always slow-cooked it for hours, filling the house with the savory scent of ham and vegetables, this pressure cooker version captures that same hearty flavor in a fraction of the time, making it perfect for a weeknight meal that still feels like a Sunday supper.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 23 minutes
• Total Time: 43 minutes
• Servings: 12
• Dietary Type: Varies (can be gluten-free and dairy-free)

Ingredients

• 4 lbs ham shank
• 4 cups water
• 12 potatoes, halved
• 12 onions, halved
• 12 carrots, halved
• 1 cabbage, cut into 8 wedges
• 1 teaspoon pepper

Equipment Needed

• Pressure Cooker (Canner type recommended for larger quantities)

Instructions

1. Place the ham shank and water into the pressure cooker.
2. Close the pressure cooker securely, following the manufacturer’s instructions for your specific model.
3. Place the pressure regulator on the vent pipe.
4. Cook at 15 pounds pressure for 20 minutes. Maintain a steady pressure; adjust the heat as needed.
5. Allow the pressure to drop naturally on its own. Do not force the release of pressure. This is crucial for even cooking and preventing splattering.
6. Once the pressure has completely released and the safety valve has dropped, carefully open the pressure cooker.
7. Add the halved potatoes, halved onions, halved carrots, cabbage wedges, and pepper to the pressure cooker.
8. Close the cover securely once more.
9. Place the pressure regulator on the vent pipe.
10. Cook at 15 pounds pressure for 8 minutes.
11. Again, let the pressure drop naturally on its own.
12. Once the pressure is fully released, carefully open the pressure cooker. The vegetables should be tender but not mushy. If they aren’t quite done, you can carefully simmer them in the remaining liquid for a few minutes on the stovetop.

Expert Tips & Tricks

• Choosing the Ham: A ham shank is traditional, providing a rich, smoky flavor to the broth that infuses the vegetables. However, you can also use a smoked picnic shoulder or even a boneless ham roast, adjusting the initial cooking time based on the size and cut.
• Vegetable Prep: Cut the vegetables into roughly the same size to ensure even cooking. If you prefer softer vegetables, you can add them a minute or two earlier.
• Pressure Cooker Safety: Always refer to your pressure cooker’s instruction manual for safe operation. Never force the pressure release, and ensure the pressure is fully released before attempting to open the lid.
• Flavor Boost: For an extra layer of flavor, consider adding a bay leaf or a sprig of thyme to the pot during the initial ham cooking. Remove them before adding the vegetables.
• Preventing Mushy Cabbage: Cabbage can become overly soft if overcooked. Adding it with the other vegetables and cooking for only 8 minutes helps it retain some bite. If you prefer a softer cabbage, you can add it a minute or two earlier.
• Degreasing the Broth: After cooking, you might find a layer of fat on top of the broth. You can easily skim this off with a spoon before serving for a lighter dish.
• Salt Content: Ham shanks can vary in saltiness. Taste the broth after the initial cooking and adjust seasoning accordingly. You may not need to add any additional salt.

Serving & Storage Suggestions

Serve the New England Boiled Dinner hot, straight from the pressure cooker. Arrange the ham slices and vegetables on a large platter, ladling some of the flavorful broth over the top. A dollop of horseradish sauce or a side of grainy mustard makes a perfect accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently simmer on the stovetop or microwave until heated through. The flavor actually improves after a day or two as the ingredients meld together.

For longer storage, the cooked ham and vegetables can be frozen. Divide into freezer-safe containers or bags, ensuring to remove as much air as possible to prevent freezer burn. Frozen boiled dinner can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	540 kcal	27%
Total Fat	25g	38%
Saturated Fat	9g	45%
Cholesterol	85mg	28%
Sodium	800mg	33%
Total Carbohydrate	45g	15%
Dietary Fiber	8g	32%
Sugars	10g	–
Protein	35g	70%

Variations & Substitutions

• Vegetarian Option: Substitute the ham shank with smoked tofu or a generous amount of vegetable broth and smoked paprika to mimic the smoky flavor. Add hearty root vegetables like parsnips or turnips for added depth.
• Different Meats: Try using corned beef instead of ham for a similar, yet distinct, flavor profile. Adjust the cooking time based on the cut and size of the meat.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the broth for a touch of heat.
• Herb Variations: Experiment with different herbs, such as rosemary or sage, to create unique flavor combinations.
• Seasonal Vegetables: Feel free to adjust the vegetables based on what’s in season. In the fall, consider adding butternut squash or sweet potatoes. In the spring, peas or asparagus would be delicious additions.
• Low Sodium: If you’re watching your sodium intake, use a low-sodium ham and be mindful of the salt content in the broth. You can also use herbs and spices to enhance the flavor without adding extra salt.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of ham?
A: Yes, you can substitute the ham shank with a smoked picnic shoulder or a boneless ham roast. Adjust the initial cooking time based on the size and cut of the meat.

Q: Can I add other vegetables?
A: Absolutely! Feel free to add other root vegetables like turnips, parsnips, or sweet potatoes. Just be sure to cut them into roughly the same size as the other vegetables to ensure even cooking.

Q: Can I make this ahead of time?
A: Yes, the New England Boiled Dinner actually tastes even better the next day! Cook it a day or two in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave.

Q: My cabbage is always mushy. How can I prevent that?
A: To prevent mushy cabbage, add it with the other vegetables and only cook for the recommended 8 minutes under pressure. This will help it retain some bite.

Q: Can I freeze leftovers?
A: Yes, the cooked ham and vegetables can be frozen. Divide into freezer-safe containers or bags, removing as much air as possible. Thaw overnight in the refrigerator before reheating.

Final Thoughts

New England Boiled Dinner is more than just a meal; it’s a taste of tradition, a celebration of simple ingredients, and a comforting reminder of home. This pressure cooker version makes it easy to enjoy this classic dish any night of the week. Gather your ingredients, embrace the process, and savor the delicious results. Don’t hesitate to share your own variations and feedback – I’d love to hear how you make this recipe your own!