This is a family specialty. The ham comes out so moist--way better than baked.
1 bone-in smoked half ham, BUTT END
1 head cabbage
Lots of water
Find a pot big enough to hold your ham. I use my 18-qt Nesco roaster but you can use a deep stockpot as well. (In the roaster, place the ham on the rack.) Cover the ham with water and bring to a boil, then turn down to simmer and let it cook a couple of hours.
Quarter and core the head of cabbage. Put it into the pot with the ham after the ham has been cooking a while (you might have to bail some water out of the pot to make the cabbage fit).
Cook another 30 minutes or a little longer, depending on how soft you like your cabbage.
When everything's done, remove the cabbage and a little water to a smaller pot, and just cover it to keep the cabbage hot. Carve the ham. Save the bone for a future batch of Pea Soup.