Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.
Prep time: 5 minutes
Cook time: 8 hours
- 1-1.5kg unsmoked, boneless ham
- 1 head of York cabbage
- 100ml 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 cook for 8 hours (into oven before work in the morning, or overnight)
- Half your cabbage, and heat a large frying pan, season with salt and caramelise on the flat side, place in the oven at 200c for 5mins. Remove from the oven and clingfilm the pan, leave to sit for 10mins. Once the cabbage is soft, cut in half 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 it is 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 warm.