Whole Baked Ham with a Herb crust and Colcannon
The texture of the breadcrumbs is really delicious on the ham and makes for a very attractive option.
Recipe - Buncrana - Kavanagh's
Whole Baked Ham with a Herb crust and Colcannon
Prep Time60 Minutes
Servings4
Cook Time140 Minutes
Ingredients
2 kg SuperValu Quality Irish Ham Fillet
75 ml Milk
25 g SuperValu Butter
0 tsp SuperValu Dried Mixed Herbs
75 g SuperValu Fresh Breadcrumbs
1 pinch SuperValu Ground Nutmeg (optional)
5 large SuperValu Potatoes
0 - SuperValu Salt
3 - SuperValu Scallions chopped
200 g SuperValu Shredded Cabbage
2 tsp Wholegrain Mustard
Directions
- Herb Crusted Ham - Preheat the oven to 180°C/350°F/Gas Mark 4.
- Soak the ham first for up to an hour in cold water.
- Transfer to a pot, cover with water and bring to the boil.
- Allow to simmer for about 2 hours and turn off the heat allowing the Ham to cool for approximately 30 minutes in the boiled water.
- Remove the ham from the pot and score diamond shaped lines into the fat.
- Next mix together the fresh breadcrumbs, mixed herbs and wholegrain mustard.
- Spread this mixture over the whole ham ensuring that the ham is covered.
- Bake in the oven for about 15-20 minutes.
- Remove the ham from the oven and allow to rest for an additional 10 minutes before slicing.
- Colcannon - Peel the potatoes and place into a large pot filled with water and bring to the boil.
- Meanwhile bring a separate saucepan of salted water to the boil and plunge in the shredded cabbage and cook for 3-4 minutes until just tender.
- Strain off the water and leave the cabbage under running cold water until it has cooled down. Once the potatoes are boiled strain off the water.
- Then add in the butter, milk and a little salt and pepper and leave to steam for a minute or two.
- Mash the potatoes until creamy and then add in the shredded cabbage and the chopped scallions and mix well until the cabbage has completely reheated.
- Add in the nutmeg (if using) at this stage.
- Serve immediately with the herb crusted baked ham.
60 minutes
Prep Time
140 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Avonmore Low Fat Super Milk (1 L)
€1.75€1.75/l
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
Schwartz Herbs Mixed (11 g)
€2.50€227.27/kg
Mr Crumb Gluten Free Fresh Breadcrumbs (200 g)
€3.10€15.50/kg
Funky Soul Ground Nutmeg (40 g)
€2.99€74.75/kg
SuperValu Irish Rooster Potatoes (2 kg)
€3.79€1.90/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Scallions Bunch (1 Piece)
€0.89
SuperValu Shredded Green Cabbage (300 g)
€1.89€6.30/kg
Maille Mustard Wholegrain Original (210 g)
€4.09€19.48/kg
Recipe
- Herb Crusted Ham - Preheat the oven to 180°C/350°F/Gas Mark 4.
- Soak the ham first for up to an hour in cold water.
- Transfer to a pot, cover with water and bring to the boil.
- Allow to simmer for about 2 hours and turn off the heat allowing the Ham to cool for approximately 30 minutes in the boiled water.
- Remove the ham from the pot and score diamond shaped lines into the fat.
- Next mix together the fresh breadcrumbs, mixed herbs and wholegrain mustard.
- Spread this mixture over the whole ham ensuring that the ham is covered.
- Bake in the oven for about 15-20 minutes.
- Remove the ham from the oven and allow to rest for an additional 10 minutes before slicing.
- Colcannon - Peel the potatoes and place into a large pot filled with water and bring to the boil.
- Meanwhile bring a separate saucepan of salted water to the boil and plunge in the shredded cabbage and cook for 3-4 minutes until just tender.
- Strain off the water and leave the cabbage under running cold water until it has cooled down. Once the potatoes are boiled strain off the water.
- Then add in the butter, milk and a little salt and pepper and leave to steam for a minute or two.
- Mash the potatoes until creamy and then add in the shredded cabbage and the chopped scallions and mix well until the cabbage has completely reheated.
- Add in the nutmeg (if using) at this stage.
- Serve immediately with the herb crusted baked ham.