Preparation
- Cover the bacon in cold water in a large pot and bring slowly to the boil. Reduce the heat to a simmer, cover with a lid and allow to cook for 20 minutes per 500g + 20 minutes.
- About 20 minutes before the end of cooking the bacon, add the shredded cabbage to the water in which the ham is boiling.
- Stir, cover and continue to boil gently until both the cabbage and bacon are cooked — about 1.5hours.
- Lift the ham onto a plate and remove the rind if you like. When the bacon is fully cooked it will peel off easily.
- Strain the cabbage and discard the water. Add the butter to the cabbage and season with lots of ground pepper.
- You can make the parsley sauce while the bacon is cooking, as per package instructions and keep warm until ready to serve.