Honey Glazed Ham, Parsley Sauce, Buttery Mash and Baby Carrots


Serves 6-8

For the ham

  • 3 kilo boneless ham (6-8 people)
  • 4 desert spoons of Irish honey.
  • 4 desert spoons of Irish brown sugar
  • 24 cloves approx..
  • 3 teaspoons of ham glaze

For the parsley sauce

  • ¾ litre milk
  • 6 spoons of corn flour
  • Fresh chopped parsley


  1. Allow ham to soak in cold water for approx 2-3 hrs.
  2. Place in pot and bring to boil.
  3. Turn down heat and allow simmer for 1 ½ hours.
  4. Remove and allow to cool….1/2 hr approx..
  5. Remove ¼ inch of excess fat.
  6. Score ham with sharp knife.
  7. Place in oven for 2 hrs at 230 deg.
  8. Remove and allow to cool for approx 10 min. 
  9. Place brown sugar on ham, then place the honey and ham glaze.
  10. Return ham to oven and cook for approx. 30 – 45 min at 240 deg.
  11. Remove and allow to settle for approx 20 min.
  12. Place on large plate for serving.

For the sauce

  1. Bring milk to slow boil.
  2. Remove from heat.
  3. Add Corn Flour, stirring slowly.
  4. Remove from heat until sauce thickens.
  5. Replace on reduced heat for 3 min approx.
  6. Remove from heat, add chopped parsley and season to taste.
  7. Place in sauce boat for serving.

For the potatoes

  1. Wash and peel 2 kg potatoes.
  2. Bring to boil in salted water.
  3. Allow simmer until cooked (approx 20 - 30 min). 
  4. Drain potatoes.
  5. Add large knob of butter and milk until nice consistency.
  6. Season to taste.
  7. Place in serving dish.

For buttered baby carrots

  1. Wash 2 ½ kilo of fresh Irish baby carrots, cut off tops and tails.
  2. Cut in chunky Julienne style.
  3. Place in pot of salted water. Allow cook on medium heat for approx 30min (al dente).
  4. Remove from stove and drain water.
  5. Return pot too stove and add knob of butter. Remove from stove when the butter is melted.
  6. Add parsley, season to taste, add the vegetables and serve.