8 nice sized chunks of baked ham
1 lg. head of cabbage
1 lg. onion, quartered
6 "Tiny hot" peppers
Salt and pepper

In large pan with plenty of water, put ham (use plenty of water, as the juice is essential). Cook 1 hour, then add cabbage, onion, salt and "tiny hot" peppers. Cover and cook 2 1/2 hours (do not stir). Then add potatoes and cook until potatoes are tender (again, do not stir). You can add water after cabbage has been added as the juice is the big part of dish. Serve with Italian bread.