Would this work for cabbage and ham?
From the Frugal Gourmet Our Immigrant Ancestors

Boiled Cabbage with Smoked Pork Butt
2 pounds smoked boneless pork butt, in 1 piece
3 quarts boiling water
1/2 cup firmly packed light brown sugar
1/4 cup fine soft bread crumbs
1 teaspoons dry mustard ( prefer Colman's)
1 medium green cabbage, 3- 3 1/2 pounds
1 tablespoon corn syrup or molasses
1 medium yellow onion, peeled and studded with 4 whole cloves
Salt and freshly ground black pepper to taste

Place the meat in an 8-quart pot. Add the boiling water, cover, and simmer for 1 1/2 hours.
Mix the brown sugar, bread crumbs, mustard, and set aside.
Remove any limp outer leaves from the cabbage and then cut it into slim wedges. Do not remove the core or the cabbage wedges will fall apart. (Insert toothpicks at strategic points along the cabbage wedges if they won't hold together).
When the smoked pork butt has cooked for 1 1/2 hours, preheat the oven to 350 degrees F. Remove the pork butt from the kettle and set aside, reserving the cooking liquid. Pierce the pork butt in several places with a sharp fork. With a pastry brush, coat the top and sides of the meat corn syrup. Pat the crumb mixture firmly on the top and sides of the meat. Place it in a shallow baking pan and bake uncovered for 25 to 30 minutes.
Blanch the cabbage and onion in the reserved broth until the cabbage is just tender, about 5 minutes. Discard the onion. Add the salt and pepper, if desired. Slice the pork butt and serve with the cabbage.