Honey Glazed Signature Taste Hamshire Ham with Vichy Carrots, Colcannon Mashed Potatoes and Parsley Sauce

Ingredients

For the Ham

• 1 ST Hampshire ham, about 2–3kg
• 1 onion, diced
• 1 carrot
• 2 sticks celery
• 2 bay leaves
• 1 tablespoon peppercorns

Glaze for Ham

• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 12 cloves
• 1 tablespoon brown sugar
• 1 bottle apple cider

For the Vichy Carrots

• 500g carrots, peeled and cut into bite-size pieces
• 100ml water
• 50g butter
• 1 tablespoon sugar
• 1 tablespoon red wine vinegar
• Salt and pepper

For the Colcannon Mash

• 1kg potatoes
• 50g butter
• 150ml cream
• 1 head Savoy cabbage, stalks removed and finely chopped

For the Parsley Sauce

• 40g butter
• 40g plain flour
• 500ml whole milk (warm)
• 1 small onion, peeled and cut into quarters
• 1 bay leaf
• 1 small bunch fresh parsley, finely chopped
• Sea salt & white pepper

Method

For the Ham

1. Place the ham in a snug pot with the chopped carrots, celery, onion, peppercorns, and bay leaf. Cover with cold water, bring to the boil, then simmer for 1 hour 30 minutes. Allow to cool in the stock for 30 minutes.
2. Preheat the oven to 160°C. Remove the ham from the stock, carefully remove the skin, and score the fat in a diamond pattern.
3. Stud the fat with cloves, brush generously with Dijon mustard, drizzle with honey, and sprinkle with brown sugar.
4. Place the ham in a roasting tray, pour in the bottle of cider, and roast until the fat is golden and the sugar has caramelised. Baste every 10 minutes with the cider and glaze from the tray.

For the Vichy Carrots

1. Add the carrots, water, butter, sugar, vinegar, salt, and pepper to a small saucepan.
2. Bring to the boil and cook uncovered for 10–15 minutes until the liquid evaporates.
3. Continue cooking until the carrots are glossy, sticky, and well coated in the buttery glaze.

For the Colcannon Mash

1. Boil the potatoes until fully cooked. Drain, return to the pot, and place back on the heat for 2 minutes to evaporate excess moisture.
2. Mash the potatoes until smooth and free of lumps.
3. In a separate pan, sauté the chopped cabbage until soft. Add the cream and season with salt and pepper.
4. Fold the creamy cabbage mixture through the mashed potatoes until well combined.

For the Parsley Sauce

1. Gently warm the milk with the bay leaf and onion, keeping it just below a simmer for 5–10 minutes. Strain before using.
2. Melt the butter in a saucepan over medium heat. Add the flour and cook for 1–2 minutes, stirring constantly.
3. Gradually whisk in the warm milk, a ladle at a time, ensuring the sauce is smooth before adding more.
4. Bring to a gentle simmer and cook for 4–5 minutes until thickened and the flour taste has cooked out.
5. Stir in the chopped parsley and season with salt and white pepper. Taste and adjust seasoning as needed.