For St. Patrick’s weekend, I decided to cook something traditionally Irish. Bacon and cabbage, with a twist. The twist is ham rather than bacon, as I wanted to glaze it. I love roast ham and it is my favourite part of a Christmas dinner (well a very close second to stuffing). This recipe is entitled ‘Christmas Ham’ in my recipe organiser but I usually find occasion to make it a few times during the year too, it is a family favourite and doesn’t take any longer than a regular roast or than boiling a ham. My recipe is a combination of how my Mom does it and what I’ve found works well for me over the years.
Apple Cider Vinegar
1. Steep the ham overnight. Throw out the water.
2. Cover ham with cold water, add a dash of cider vinegar, some peppercorns and cloves and bring to the boil. Simmer for 15 minutes per lb (450g). Remove from water and allow to cool. If you are cooking this with cabbage it is good to retain this water to cook the cabbage in.
3. Trim the fat so there is just a thin layer. Score the fat criss cross to make diamonds about 1 inch square.
4. Push one clove into the centre of each diamond.
5. Mix 1 teaspoon of wholegrain mustard with 2 teaspoons of honey. Brush the fat on the ham with this mixture.
6. Put the ham into a roasting dish. Cover with tinfoil and cook at 180C for 35 – 45 mins or until golden.
7. Serve with cabbage and mash creamed with pure spread.