St Patrick's Day Recipe

St. Patrick’s Day is looking different again this year without the usual celebrations and parades, so why not make your dinner extra special with a traditional Irish recipe.


Glazed Ham & Colcannon with Parsley Sauce



  •          1 Onion studded with 2 whole cloves
  •          1 Carrot
  •          1 sprig Rosemary
  •          2 sprigs Thyme
  •          1.2 kg Ham Fillet


For the Colcannon

  •          1 pinch Black Pepper
  •          60 g Butter
  •          1 pinch Salt
  •          60 ml Buttermilk
  •          100 g shredded Cabbage
  •          6 large Potatoes peeled


For the Glaze

  •          200 ml Cider
  •          4 tbsp Honey


For the Parsley Sauce

  •          25 g Butter
  •          300 ml Milk
  •          25 g Plain Flour
  •          50 ml Cream
  •          2 tbsp Parsley



  1. First place the ham in a large saucepan and cover with cold water. Add the carrot, onion and herbs. Slowly bring to the boil, then reduce the heat and simmer for 20 minutes per 450g, until the meat is cooked through, for a 1.2kg ham fillet this should take between 50 minutes and an hour to cook. Preheat the oven to 180oC/gas mark 4.
  2. Meanwhile, to make the colcannon, place the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 15 to 20 minutes, until completely tender. Drain in a colander and return to the saucepan. Add the butter and buttermilk and mash until smooth with a potato masher. Add the shredded cabbage and season well with salt and pepper.


  1. To make the parsley sauce, melt the butter in a small saucepan, then add the flour and mix until combined. Cook on a low heat for 1 minute to take the taste of the raw flour away. Gradually whisk in the milk and continue to stir until it comes to the boil again. Cook on a medium heat for 2 to 3 minutes, then remove from the heat and add the cream and parsley. Check the seasoning and keep warm and covered until required.


  1. Place the cider and honey in a small saucepan and heat gently until the honey has dissolved. Using a sharp knife, carefully remove the skin from the cooled ham, then score the fat in a criss-cross (diamond) pattern. Place the ham in a small roasting tin and brush all over with the glaze. Bake in the oven for 15 to 20 minutes, until completely heated through and well glazed.


  1. Slice the ham and serve on a bed of colcannon mash and some parsley sauce. Serve immediately.



To shop all the cookware you will need for this recipe, click here or browse our Hugh Jordan website for everything you will need!

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