An Irish dish just in time for St. Patrick's Day.


Serves 4

  • 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


  1. Preheat the oven to 200c. Take the ham out of the fridge 30mins before cooking.
  2. Wrap the ham in 3 layers of tinfoil, add 1 cup of water, wrap, and place on a baking tray.
  3. 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).
  4. 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.
  5. Remove from the oven and clingfilm the pan, leave to sit for 30mins. Once the cabbage is soft, slice it thinly and serve.
  6. 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.
  7. Cook this paste out over a high heat for 1minute until it turns blonde.
  8. While whisking, add the milk in stages until it is all used and a thickened sauce is formed.
  9. Remove this from the heat and finish with the mustard, chicken stockpot, capers, parsley and lemon juice, adjust seasoning and serve.