Four Savory Recipes for a St. Patrick’s Day Feast

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Put the ham in a large saucepan and cover with water. Bring to a boil, then simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions and ham to mashed potatoes, stirring them in gently.

Serve in individual soup plates. Make an indentation on the top. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Corned Beef and Cabbage (from the Food Network)
Leftover corned beef makes a super Reuben sandwich! Just pile it up on rye bread with sauerkraut, Swiss cheese and plenty of Russian or Thousand Island dressing; then grill it to your heart’s content.

1 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 tsp black peppercorns
4 whole allspice berries
2 whole cloves (Check the ingredients list on the corned beef brisket prior to adding spices, as they’re often already  in the brine.) 
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper

Serving suggestion: Whole-grain mustard or horseradish

Preheat the oven to 300 degrees Fahrenheit. Place the corned beef in a colander in the sink and rinse well under cold running water. Place the corned beef in a large Dutch oven that has a tight-fitting lid; add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 4 hours.

Remove the corned beef and wrap tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. On a cutting board, slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

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