Heavenly Ham Recipe from Raglan Road


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 Recipe

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


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.

Recommended Sides

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.

Heavenly Ham Sauces and Presentation

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.