BOILED,ROASTED GLAZED HAM WITH CABBAGE AND TURNIP.

Boiled,Roasted Glazed Ham With Cabbage and Turnip. image

This is a dinner I usually do once a week my family loves it. Sure it's what us Irish has been brought up with ....hope you like and enjoy....:)

Provided by Racquel Sweeney

Time 1h40m

Number Of Ingredients 17

Previous Next

Ingredients

1-1/2 lb fillet of ham
1 curly leaf cabbage
1 meduim turnip
1 meduim white onion (chopped)
6-8 roosters potatoes
1 tsp butter
1 Tbsp olive oil
GLAZE FOR HAM
2 Tbsp honey
1 pinch ground clove
8-10 whole cloves
FOR PARSLEY WHITE SAUCE
4 Tbsp butter
5 Tbsp plain flour
pinch salt and while pepper
2 c full fat milk
1 Tbsp dried parsley

Steps:

1. Fill a heavy bottom pot half way up with cold water, over a medium heat. place in the fillet of ham and leave to simmer for 45 minutes ,
2. prepare the cabbage, wash and sliced not too thinly . peel ,chopped the onion and place cabbage and onion into pot along with the simmering ham for the remaining 15 minutes.
3. When the ham is cooked turn off the heat, and lift out the ham . place the ham into oven dish , let cool for few minutes so you can work with it. score top of ham with a sharp knife, mix honey and ground clove to make a glaze and rub all over the ham. Push the cloves into the skin randomly, place the ham into the oven to roast at 180c/375f for 30 minutes .
4. The ham water can be saved to make a stock for a delicious soup ,or freeze a little ham water in a tub to cook with the Brussels spouts for Christmas dinner adds a fantastic flavour . Set aside the cooked cabbage and onion ,will reheat later
5. wash ,peel potatoes and turnip . cut potatoes into halfs and turnip chopped to smallest pieces , place turnip in bottom of the steamer pot , with another connection pot place potatoes on top and steam for 20 minutes over high heat until potatoes are soft and floury. once cooked take off heat, smash the potatoes up with some butter, and same with the turnip but add a little cracked black pepper also.
6. Take ham out of oven leave to rest ,while you start on the parsley sauce: melt the butter in a small pot, over medium heat whisk in the flour ,salt & pepper to make a roux. add the milk & parsley whisk until smooth, stay with it until it thickened .
7. put the cooked cabbage and onion into a frying pan over medium heat ,add olive oil and fry up to reheat for 5 minutes. slice down the cooked ham and start to plate up and enjoy...:)