Step 1

In large stock pot, add cottage ham, carrots, and cabbage. Cover with water about an inch or two above the cabbage.

Step 2

Drop in peppercorns and bay leaves. Add in the cider vinegar.

Step 3

Bring pot up to boil, cover loosely, and simmer for about an 45 minutes.

Step 4

Add in the potatoes. Loosely cover and cook another 45 minutes to an hour, or until vegetables and cottage ham are soft.

Step 5

Remove vegetables and cottage ham to serving platter. Cover loosely with foil and let sit for 10 minutes. Slice the cottage ham. Season the vegetables with salt and pepper, as desired.  Serve with prepared horseradish, if desired.