3 to 3 1/2 lb. boneless smoked pork butt
2 whole cloves
4 whole black peppers
1 head cabbage, about 2 lb.
6 med. carrots
6 med. white turnips
1/4 c. orange marmalade
2 tsp. prepared mustard
Chopped parsley

Place pork butt in an 8 quart kettle. Add peppers, cloves, and water to cover. Bring to boiling, reduce heat and simmer 2 1/4 hours (45 minutes per pound), or until pork is fork-tender.

Meanwhile, remove outer leaves from cabbage; cut cabbage into 6 wedges. Pare carrots and turnips in half. Add vegetables to pork during last half hour of cooking.

Remove pork from kettle; remove net covering or string. In small bowl, blend marmalade and mustard; spread over pork. Run pork under broiler 3-4 minutes, or until richly glazed.

Arrange pork and vegetables on large, heated serving platter. Sprinkle turnips with chipped parsley. Makes 6 servings.