Honey Glazed Ham with Baby Carrots
6-8 people Ham Ingredients
3 kilo boneless ham
4 desert spoons of Irish honey.
4 desert spoons of Irish brown sugar 24 cloves approx..
3 teaspoons of ham glaze
Allow Ham to soak in cold water for approx 2-3 hrs. Place in pot and bring to boil.
Turn down heat and allow simmer for 1 1⁄2 hours. Remove and allow to cool 1/2 hr approx. Remove 1⁄4 inch of excess fat. Score ham with sharp knife. Place in oven for 2hrs at 230deg. Remove and allow to cool approx. 10min. Place brown sugar on ham place honey and ham glaze. Return ham to oven and cook for approx. 30 – 45min at 240deg. Remove and allow to settle for approx.20min Place on large plate for serving.
Parsley Sauce Ingredients
3⁄4 litre Milk
6 spoons of Corn Flour Fresh chopped parsley
Bring milk to slow boil. Remove from heat. Add Corn Flour, stirring slowly. Remove from heat until sauce thickens. Replace on reduced heat for 3 min approx. Remove from heat add chopped parsley season to taste. Place in sauce boat for serving.
Mashed Potatoes Ingredients
2 kilo Potatoes Butter
Wash and peel potatoes. Bring to boil in salted water. Allow simmer until cooked (approx 20 – 30 min). Drain potatoes. Add large knob of butter and milk until nice consistency. Season to taste. Place in serving dish.
Buttered Baby Irish Carrots
2 1⁄2 kilo of fresh Irish Baby Carrots Salt
Wash carrots. Top & tail carrots. Cut in chunky Julienne. Place in pot of salted water. Allow cook on medium heat for approx. 30min (al dente). Remove from stove and drain water. Return pot too stove and add knob of butter ..remove from stove when butter is melted. Add parsley season to taste add the vegetables and serve.
Roasted Red and Yellow Pepper Salad
For the vegetables
2 red peppers
2 yellow peppers
2 tbsp. olive oil
Fresh ground pepper and salt 2 courgettes, sliced thinly
2 tbsp olive oil
1 clove of garlic cut in half 1 tsp chopped rosemary Salt and pepper
For the salad
100g assorted lettuce leaves
A bunch of flat leaf parsley, dill or fennel 3 tbsp. Kalamata olives
1 orange cut into segments
For the dressing
Roasting juices garlic
For the vegetables, Preheat the oven to 190°C/fan 170°C/gas 5. Place the whole peppers on a small roasting tray, spoon over olive oil, salt and freshly ground black pepper.Roast for about 35 to 45 minutes, turning from time to time. Then let cool slightly, peel the peppers deseed and cut into 6 strips along the vertical lines of the peppers.
For the courgette slices, spread out in an oiled oven tray season with salt and pepper, add the chopped rosemary and the garlic and olive oil and roast in the oven for 10-12 minutes until nicely browned but not overcooked.
For the dressing, blend together the orange juice, olive oil, roasting juices of the peppers, garlic, sugar and chili until smooth and season with salt and freshly ground black pepper.
To assemble, place the lettuce leaves with the herbs and olive in a bowl and spoon over some dressing, mix. Arrange the pieces of pepper on a large plate or platter, alternating the colors. Then add the courgette slices, arrange the salad leaves and orange segments in the middle of the plate. Finish with olives and crumbled feta cheese. Then spoon over more dressing and garnish with some sprigs of rosemary. The rest of the dressing can be served in a jug.