Colcannon with Ham Fillet and Parsley Sauce

Ingredients

Ham

• 1400g Ham Fillet
• 2 onions halved
• 3 garlic cloves
• 1 bay leaf
• 3 tbsp brown sugar
• 4 whole cloves
• 4-6 whole peppercorns

Colcannon

• 8 large rooster potatoes
• 150ml warm milk
• Salt and pepper
• 1 head cabbage leaves cut finely
• 2 spring onions diced
• 80g butter
• 150ml water

Parsley Sauce

• 40g butter
• 2 tbsp flour
• 400ml full-fat milk
• 200ml cream
• 50g parsley chopped
• 1 tsp nutmeg
• Salt and pepper

Method

1. Soak the ham in water for 2 hours if possible to remove excess salt.
2. Place in a fresh pot of water and add the onions, garlic, sugar, bay leaf, cloves and peppercorns.
3. Bring to a simmer, then place in a low heat oven 150C, 130C fan, gas ½.
4. Cook for 3.5 hours, or until a knife inserted is easily removed.
5. Cut away excess fat and wrap in foil until ready to serve.
6. To make the parsley sauce, melt the butter in a saucepan, add the flour and cook on medium heat until it resembles sand to make a roux.
7. Combine the milk and cream and whisk into the roux gradually; it will thicken as it cooks – keep it on medium to low heat until it reaches a sauce consistency; if it is too thick – add more milk.
8. Finish with the nutmeg and chopped parsley and taste to season well; this is very important as it will need plenty of seasoning.
9. To make the colcannon, cook the potatoes – I like to steam them.
10. Melt 30g butter in a pan and add the cabbage, spring onion and water – simmer until the water has evaporated and the cabbage is slightly softened. Season well with salt and pepper.
11. Once the potatoes are cooked, mash them with the remaining butter and warm milk until smooth – add more if necessary.
12. Add the cooked cabbage and spring onion and combine; add more butter if you wish.
13. Season with salt and pepper.
14. To serve, make a bed of the colcannon, slice two thick slices of the ham and top with the creamy parsley sauce.