This is a cast iron ham boiler pot.I've never had boiled ham, myself. I've always had roasted or baked ham.
This pot was intended for... boiling ham!
I've never done it, but it's not that complicated; You put the whole ham in the pot, cover with enough cold liquid to cover the ham, bring to a boil, reduce to a simmer until done. Skim the liquid regularly.
You can use any combination of water, broth, wine, fruit juice, etc. to boil ham.
After the ham is boiled, you can then boil cabbage and other veggies in the water.
It's not "proper" to boil the veggies and ham together, according to an 1872 cookbook.
If you don't have a ham boiler pot, I'm sure any large cast iron pot that will fit the ham will work.
Ham boilers were specifically used to boil cured salted hams and other salt cured meat. Salt cured meat could last for months and years. The salt removes the moisture from the meat which was thoroughly buried in granulated salt. Boiling the salted meat removes the salt as the water is changed multiple times. Eventually the meat becomes tender and edible as the salt is washed away. This method of meat preservation still works but today we have refrigerators and freezers which are much more efficient
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