Sat, 3 February 2024
INGREDIENTS:
1 collar of Irish ham cooked the night before, keeping some of the stock
500g potatoes parboiled
1 head of sweetheart cabbage, outer leaves removed and cut in 1/4
2 pears and apples cored and ¼
300 ml fresh cream
1 tsp wholegrain mustard
200g butter
4 tbsp. of honey
1 clove garlic
1 shallot diced small.
1 onion, carrot, leek, bay leaf, 3 celery all chopped
METHOD:
1). To cook the ham collar, chop one onion, carrot, leek and 3 stalks of celery into a large pot.
Add 1 bayleaf and your ham, cover with water and bring slowly to a simmer until tender.
2). Cut into your 4 cm slices when cold, then bring the stock to the boil and cook the cabbage ¼
for 4 minutes and remove onto a plate.
3). Sweat the diced shallot and garlic in a small pot, and add the cream, Roast the pears and
apples on an oven proof tray for 20 – 30 minutes drizzled with a touch of honey until soft and
tender, blend these with a small hand blender and add to the cream mix and also add the
mustard and check for seasoning.
4). Set the air fryer to roast, 190 c and add the par boiled potatoes and drizzle with oil, season
very well and cook for 20 minutes. Season with spice bag seasoning and drizzle with butter and
continue to roast for 10 minutes.
5). Warm a large non-stick frying pan, add 3 tbsp of oil and add the ham collar, fry gently on one
side and add a knob of butter and 3 tbsp. of the ham stock and turn over. Drizzle with some Irish
good quality honey and lay the cabbage also in the pan. Pop into the oven for 5 minutes at 180
c to warm through
6). To plate up add the cabbage to the plate and 1 slice of glazed ham and spoon over the roast
apple and pear sauce , serve the roasted potatoes on the side .
