Heavenly Ham Recipe from Raglan Road

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If you can’t make it to this year’s Mighty St. Patrick’s Festival at Raglan Road, try your hand at making their chef’s Heavenly Ham dinner. It takes a little time to put together, but the results are worth celebrating.

Heavenly Ham

Irish Mist-glazed loin of bacon with cabbage, colcannon potatoes, parsley cream sauce and raisin cider jus.

Ham

2.5 pound boneless loin of pork, cured

1/4 cup whole cloves

8 ounces honey

4 ounces Irish Mist whiskey

Preheat oven to 350F. Lightly score the skin/outer surface of the pork in an “x” pattern (do not score too deep). Stud with the cloves, placing them 3 inches apart.

Combine the whiskey and honey and brush on all sides of ham.

Bake for 90 minutes, basting /brushing with whiskey honey glaze every 20 minutes. Remove from oven, cover loosely and allow to rest before serving.

Colcannon Mashed Potatoes

2 pounds russet potatoes, peeled and quartered

3/4 pound chilled butter, divided

2 cups thinly sliced leeks

1 cup diced green savoy cabbage

Salt and black pepper, to taste

1 cup heavy cream

1 cup loin of bacon trims or crispy rashers (streaky bacon), diced

1/2 cup chopped parsley

Cover potatoes with water in a heavy-bottom pot; bring to a boil and cook until soft, about 15 to 20 minutes. Drain well and puree through a food mill or with a hand masher.

In a sauté pan, melt 1/4 pound butter. Add leeks and cabbage and season with a pinch of salt and pepper. Cook, stirring often, for 3 minutes. Stir in potatoes, cream, remaining 1/2 pound of butter, bacon and parsley. Taste and season with salt and pepper. Keep warm until ready to serve.

Butter Braised Cabbage

1 green savoy cabbage

1 pound butter

Salt and black pepper, to taste

Bring a gallon of water with 1 tablespoon of salt to a boil. Cut cabbage in quarters, remove the stem and pull leaves apart. Add cabbage to boiling water and cook 1 minute. Remove cabbage and drain.

Melt butter in heavy-bottom pot, add cabbage, cover and simmer 2 minutes. Season and keep warm until ready to serve.

Parsley Cream Sauce

1 stick chilled butter

1 cup small-dice onions

Sprig of fresh thyme

1 teaspoon flour

1 cup white wine

3 cup heavy cream, heater

Salt, black pepper, to taste

1/2 cup chopped parsley

Melt butter in a saucepan, then sweat onions and thyme. Add flour and stir to make a roux.

Deglaze with white wine, cook a bit, stir in cream and bring to a boil. Season with salt and pepper.

Mix to smooth consistency with a hand blender, remove from stovetop and strain. Keep warm until ready to serve; before serving, bring to a simmer and stir in chopped parsley.

Raisin Cider Jus

2 cups Magner’s Irish Cider

2 cups port wine

3 cups veal or beef stock, heated

Salt, pepper to taste

2 cups white raisins 

Place cider and port wine in a heavy-bottom pot and reduce by half.

Add in the hot stock, and a dash of salt and pepper stir and bring to a boil. Add raisins  and simmer until soft. Adjust seasoning with salt and pepper.

To serve

Slice loin of bacon into 1/4-inch slices and arrange on a plate with cabbage and colcannon potatoes. Lightly dress with parsley cream sauce and raisin cider jus.

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