With a mustard and honey glaze, Irish ham fillet

The ingredients for the Irish Ham Fillet with Mustard and Honey Glaze recipe below are available in Irish grocery stores and feed three to four people.

Ingredients for the ham

  • A 1 kilogram fillet of Irish ham
  • 6 cloves
  • Del Rio orange juice and 1 onion, cut in half.
  • For the glazing, use two bay leaves
  • 80 g soft brown sugar from the pantry
  • 2 oranges, juice, and zest
  • Kilcree Gold Squeezy Honey, 2 tablespoons
  • Bramwells wholegrain mustard, 2 tablespoons

Method for Cooking

  • Put the ham fillet in a sizable, deep saucepan and bring to a boil. Remove from the heat and drain after 5 minutes.
  • Put the ham back in the pot and add enough orange juice to cover the joint by half. Fill the pan all the way to the joint with new, cold water.
  • Add the halved onions to the pan with the bay leaves after inserting two or three cloves.
  • The saucepan should have a lid on it. Simmer for an hour, adding water as needed.
  • Set the oven’s temperature to 180 °C (212 °F) or gas Mark 4. The fillet should be put in a roasting pan. Bay leaves should be kept with the fillet.
  • Push cloves into the crisscross-scored fillet and scatter them all over.
  • In a bowl, combine the honey, sugar, orange zest and juice, and mustard for the glaze. Place the fillet in the oven after spooning the glaze over it. For about 20 minutes, continue basting the fillet with the glaze and its fluids until it turns golden brown all over.
  • Slices of pickled red cabbage should be served hot or cold.

Henri Di Lorgere Macon Villages go well with the aforementioned dish. Traditional white Burgundy Apples with delicate honey make this flinty and refreshing.

Honey roast ham

Our most popular recipe is this one. If the last of this delectable ham isn’t consumed in one meal, it can be kept in the fridge as equally delectable leftovers.


  • Around 2 kilogram of ham
  • Wholegrain mustard, 3 teaspoons
  • Honey, 5 tablespoons

Technique for Cooking

  • Per 450g or 1lb, allow 20 minutes for cooking.
  • Place the ham in a saucepan after removing the protective packaging. Put the cover on top, add a layer of cold water on top, and then bring to a boil.
  • The amount of time to boil is specified on your ham’s cooking instructions.
  • After the ham has finished cooking, turn off the heat and let it sit in the hot water for about 10 minutes. This will help you cut it more easily.
  • Place the ham on a roasting pan after draining off the water.
  • Set the oven’s temperature to Gas Mark 3 (160°C/320°F).
  • Place on a tray, cover with foil, and roast at the aforementioned temperature for 30 minutes.
  • Combine the honey and the whole-grain mustard in a cup.
  • With the back of a spoon or a knife, distribute the cooked ham’s surface after removing the foil.
  • 15 more minutes of roasting, or until golden brown, basting occasionally with the honey glaze. Check your meat’s doneness with these three simple guidelines.

Boiling ham

The notion of boiling dry-cured country hams is fantastic. This method of cooking yields a lot of flavor since it extracts flavor from the meat and bones while the ham cooks. When cooking boiling ham, flavoring or seasoning can be added to the water to improve the meat’s flavor. Examples include bay leaves, cloves, cinnamon sticks, sugar, and fruit juices. The glaze is applied toward the end of the cooking process and swiftly baked in the oven when using a ham glaze recipe with boiling ham.

Cooking Country Ham:

  • To boil, put the ham in a big saucepan or Dutch oven where it will fit somewhat snugly, and then pour cold water over it. Add whatever flavorings you choose.
  • Avoid using an excessively large pan and limit the amount of liquid you use. Just enough room must be left in the pan for the liquid to freely circulate around the ham and cover it.
  • Bring the liquid to a gentle boil while skimming off any froth that develops on top.
  • As soon as the liquid begins to boil, turn down the heat so that it is barely simmering. After it starts to simmer, let it cook for an additional 20 to 25 minutes per pound.
  • Use a meat thermometer to check the ham’s doneness; the internal temperature should be 155°F.
  • When the meat starts to separate from the bones and offers minimal resistance when pierced with a knife, these are additional signs that the meat is cooked.
  • Once cooked, let the ham cool in the cooking liquid for a while.
  • Remove the skin and any remaining fat while it is still warm, leaving a 1/4-inch-thick layer.
  • Score the fat if glazing is required, then glaze it. Place in a roaster and cook in a 375°–400° F preheated oven. About 15 minutes of baking is required to achieve a well-browned glaze. For more information, see glazing.
  • The ham should be given around 20 minutes to cool somewhat before cutting. Slices should be thin when serving.

Cabbage steaks and sticky-glazed ham fillet with apple mash

The easiest way to prepare this ham fillet for cooking is to soak it in cold water for an entire night because cured joints can be highly salty. The ham fillet can be prepared a day or two ahead of time and then warmed for about an hour before glazing in the oven with additional water to add moisture and aid prevent drying out.


  • First, bay leaves
  • Black peppercorns, 1 handful
  • 2 – SuperValu Unsmoked Butcher Style
  • 7 kg SuperValu Star Anise Overnight soaking of ham fillet

For the Cabbage

  • 2 smashed garlic cloves
  • Green cabbage, 1 head
  • 2 tablespoons of olive oil

For the Glaze

  • 1 tbsp. each of Chinese five spice and balsamic vinegar
  • 3 tablespoons maple syrup
  • 1 stick of finely grated SuperValu Fresh Ginger and two tablespoons of reduced-salt soy sauce or tamari
  • 1 SuperValu orange juice and zest.

For the Mash

  • 1 black peppercorn
  • Butter, 50 g
  • 1 dash of salt
  • SuperValu Cooking is No. 2 chopped and peeled apples
  • 1 kilogram of chopped and peeled SuperValu potatoes

To Serve

  • 1 tablespoon English or Dijon mustard

Method for Cooking

  • Place the pre-soaked ham fillet in a large pan after draining. It should boil and before simmer, cover it. Due to the fact that 500g of ham takes 25 minutes to cook, this ham will need to be cooked for 2 hours and 15 minutes.
  • Prepare the ham glaze in the meantime by simply combining all the ingredients in a small skillet and simmering for 5 minutes, or until it has reduced by half.
  • The potatoes should then be placed in a sizable pan and covered with cold water to form the mash. Reduce the heat, after coming to a boil and let the mixture simmer for 5 to 7 minutes. The apples should be cooked for an additional 8 to 9 minutes, or until they are tender. Add the butter, mash until smooth, and then season to taste. Place aside.
  • Set the oven’s temperature to 200°C/gas mark 6.
  • After being cooked, take the ham out of the water and pat it dry with paper towels. Set aside to slightly cool.
  • Remove the outer cabbage leaves, then slice the head into 1.5 cm-thick pieces. They should be flattened out in a single layer on a big baking sheet. Each “steak” of cabbage should be coated with a small bowl’s worth of mixed oil and garlic. Cook for 30 minutes, turning the pan once.
  • Peel the ham’s skin off with caution, keeping the fat layer intact. Using a shark knife, score the fat in a crisscross pattern. Toss the ham with the glaze and place it on a baking sheet lined with nonstick baking paper. If you roast something for 20 minutes, it will get sticky and golden.
  • Reheat the mash, then spoon some onto each plate. Next to it, stir a cabbage steak. Serve any remaining sticky glaze with mustard right away.
  • For a dairy-free version of the mash, use goat’s butter.
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