Potée à l’auvergnade

• 3 lb (1.5 kg) ham shoulder
• 4 lb (2

Soak the ham in cold water for at least 6 hours, depending on how salty it is.

Put the ham in a large saucepan, cover with fresh cold water and bring to the boil. Remove any scum that accumulates. Simmer for 1½ hours, then add the carrots, cabbage, herbs and onion. After 30 minutes, add the potatoes. When the potatoes are done, drain the meat and slice it. Place the meat, surrounded by