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Begin by gently simmering the bodice and ham fillet in cold water until it reaches a gentle boil.
Change the water and continue to simmer until the ham is cooked through and tender, which should take about 50 to 60 minutes. This step helps to remove excess salt.
Once the ham is ready, reserve the stock and use it to cook the shredded cabbage, turnip, and carrots.
Add the turnip and carrots first, as they require a bit more time to cook, followed by the cabbage.
Gently simmer the vegetables for around 20 minutes until they are tender but still have a slight bite.
Serve the dish with creamy mashed potatoes and a homemade parsley sauce for a delightful finish.