Using the slow cooker for this comforting dish will save you lots of time.
Ingredients
- 1.2kg smoked ham fillet
- 2 apples, cut into wedges
- 1 tsp cloves
- 2 tbsp honey
- 1 tbsp dijon mustard
- 1.5 kg floury potatoes, scrubbed clean
- 60g butter
- 400g savoy cabbage, outer leaves removed
- 6 spring onions, finely chopped on the diagonal
- 200ml milk, warmed
- Salt and freshly ground pepper
Method
To make the ham:
- Place the ham in your slow cooker and add the apple and cloves.
- Top up with water, place the lid on and cook on low for six to eight hours. The longer you cook it the easier it'll shred like pulled pork.
- Carefully remove the ham from the cooking water.
- Remove any excess fat on top.
- Shred the meat using two forks.
- Place in an ovenproof dish.
- Drizzle with the hot honey and mustard mix.
- Pop into a hot oven, 200C, for 10 minutes to crisp up a little.
To make the colcannon:
- Scrub the potatoes clean and cut into equal sized chunks.
- Place in salted boiling water and simmer until tender. Drain off all of the water and add the butter.
- While the potatoes are cooking finely shred the cabbage and sauté it in a pan with three tbsp water, keep stirring and cook for 10 minutes until just cooked.
- Drain of any excess water and add to the mashed potato along with the spring onions and warmed milk.
- Season liberally with salt and pepper.
