Glazed Ham with Colcannon and Parsley Sauce

by SuperValu

This is comfort food at its best, served with a lovely fresh pea fricassée.

4 people 80 minutes 30 minutes

Ingredients

1 - Onion studded with 2 whole cloves
1 - SuperValu Carrot
1 sprig SuperValu Fresh Rosemary
2 sprigs SuperValu Fresh Thyme
1.2 kg SuperValu Quality Irish Ham Fillet

For the Colcannon

1 pinch Black Pepper
60 g Butter
1 pinch Salt
60 ml SuperValu Buttermilk
100 g SuperValu Organic Cabbage shredded
6 large SuperValu Rooster Potatoes peeled

For the Glaze

200 ml Cider
4 tbsp Honey

For the Parsley Sauce

25 g Butter
300 ml Milk
25 g Plain Flour
50 ml SuperValu Cream
2 tbsp SuperValu Fresh Parsley

For the Pea Fricassée

80 g Butter
450 g Frozen Peas
1 clove Garlic chopped
2 tbsp SuperValu Fresh Mint chopped
2 - SuperValu Shallots chopped
50 ml White Wine

Method

First weigh your ham fillet to calculate the cooking time. It will need 20 minutes per 450g.
Place the ham in a large saucepan and cover with cold water. Add the carrot, onion and herbs. Slowly bring to the boil, then reduce the heat and simmer for 20 minutes per 450g, until the meat is cooked through. A 1.2kg ham fillet will take approximately 55 mins - 1 hour to cook. Remove the ham from the water and leave until it's cool enough to handle.
Preheat the oven to 180^oC/gas mark 4.
Meanwhile, to make the colcannon, place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes, until completely tender. Drain in a colander and return to the saucepan. Add the butter and buttermilk and mash until smooth with a potato masher. Add the shredded cabbage and season well with salt and pepper.
To make the parsley sauce, melt the butter in a small saucepan, then add the flour and mix until combined. Cook on a low heat for 1 minute to take the taste of the raw flour away. Gradually whisk in the milk and continue to stir until it comes to the boil again. Cook on a medium heat for 2 to 3 minutes, then remove from the heat and add the cream and parsley. Check the seasoning and keep warm and covered until required.
Place the cider and honey in a small saucepan and heat gently until the honey has dissolved. Using a sharp knife, carefully remove the skin from the cooled ham, then score the fat in a criss-cross (diamond) pattern. Place the ham in a small roasting tin and brush all over with the glaze. Bake in the oven for 15 to 20 minutes, until completely heated through and well glazed. basting occasionally.
While the ham is cooking in the oven, melt the butter in a large saucepan, then add the shallots and garlic. Sauté for 30 seconds, then add the peas and white wine and cook for 3 to 4 minutes, until the peas are soft. Remove from the heat and add the mint and some salt and pepper.
Slice the ham and serve on a bed of colcannon mash with a spoonful of pea fricassée and some parsley sauce. Serve immediately.

LIGHTEN UP

If you're watching your fat intake, use low-fat butter, milk and cream.