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1
Soak ham in cold water, overnight, about 12 hours, changing the water occasionally.
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2
(For 2-year old cured hams, soaking for an extra 12 hours, changing the water occasionally, is recommended.)
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3
Preheat oven to 450 degrees F and lightly grease a 9 by 13-inch baking dish.
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4
Toss the carrots, parsnips, potatoes, turnips, beets, and garlic cloves in a large bowl with 2 tablespoons of the olive oil.
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5
Season the vegetables with salt and pepper, tossing to coat.
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6
Arrange the vegetables in the baking dish and roast until tender, about 40 minutes.
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7
Remove from the oven and set aside.
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8
Heat the remaining 2 tablespoons of olive oil and the butter in a large skillet over medium-high heat.
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9
Add the cabbage quarters and cook until slightly wilted and golden.
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10
about 2 to 3 minutes per side.
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11
Add the onions, and cook until wilted, about 2 more minutes.
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12
Remove the onions and cabbage from the skillet and toss with the roasted vegetables in the baking dish.
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13
Heat a medium skillet over medium-high heat.
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14
Add the ham pieces, in batches, cooking just until the edges begin to curl, 1 to 2 minutes.
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15
Toss the seared ham pieces in with the vegetables.
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16
In a small bowl, whisk together the cider vinegar and the sugar, stirring to dissolve the sugar.
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17
Add the chicken stock, and vinegar mixture to the vegetables.
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18
Return to the oven and bake 15 to 20 minutes, stirring occasionally, or until the ham is cooked through but not dried out.
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19
Shred any large pieces of ham and serve warm.
