INGREDIENTS:
- 12 oz ham cut into 1” cubes
- 4 slices bacon, fried crisp and cut into 1” pieces (reserve 2 tbsp grease)
- 1 pound small potatoes, quartered
- 6 oz fresh green beans, trimmed
- 1 large onion, quartered
- ¼ small cabbage, cut in half
- 2 cloves garlic, roughly chopped
- 1 tbsp fresh thyme leaves
- 6 cups chicken stock
- 2 tsp ground black pepper
- Salt (you’ll add the salt at the end, because you never know how salty the ham will be)
INSTRUCTIONS:
- Optional: Brown the potatoes and cabbage in 2 tbsp butter in a large frying pan over medium-high heat before placing them in the slow cooker. It’s not necessary, but you’ll love how deliciously buttery they are, and happy you took the few extra minutes to do this step. Don’t cook them through, just brown them.
- Add the ham, bacon, bacon grease (yes, bacon grease), potatoes, green beans, onion, cabbage, garlic, thyme leaves, and chicken stock, and ground black pepper into the slow cooker. Stir gently to combine all of the ingredients.
- Cook on slow cooker high for four hours, reduce heat to low and cook for four more hours. Taste the broth to see if it needs more salt, and then slowly add salt until it reaches your desired flavor.
- Serve hot, with warm crusty rolls.
Source: Butter, Basil, and Breadcrumbs
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