An Irish dish just in time for St. Patrick's Day.
- 2kg unsmoked, boneless ham
- 1 head of York cabbage
- 70ml cider vinegar
- 60g butter
- 60g flour
- 500ml milk
- 50g parsley, chopped
- 2tblsp mustard
- ½ chicken stockpot
- Handful capers, chopped
- Lemon juice
- Preheat the oven to 200c. Take the ham out of the fridge 30mins before cooking.
- Wrap the ham in 3 layers of tinfoil, add 1 cup of water, wrap, and place on a baking tray.
- Place in the oven at 200c for 5mins, then drop the oven to 80c and leave for 8 hours (into oven before work in the morning, or overnight).
- Quarter your cabbage, and heat a large frying pan, season with salt and caramelise on all sides, place in the oven at 200c for 5mins.
- Remove from the oven and clingfilm the pan, leave to sit for 30mins. Once the cabbage is soft, slice it thinly and serve.
- For the sauce, warm the milk to just above hand temperature, season heavily with salt, do not boil. Reduce the vinegar in a pot until its almost gone, add the butter and melt, followed by the flour.
- Cook this paste out over a high heat for 1minute until it turns blonde.
- While whisking, add the milk in stages until it is all used and a thickened sauce is formed.
- Remove this from the heat and finish with the mustard, chicken stockpot, capers, parsley and lemon juice, adjust seasoning and serve.