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Fillet of Ham with Redcurrant Sauce and Boulangère Potatoes

Fillet of Ham

This is a special occasion or dinner party dish, but it’s easy to make in stages- the key is the glaze.


One piece Irish Ham

Boulangère Potatoes

  • 25g butter
  • 2 onions, thinly sliced
  • Few sprigs of thyme
  • 1½ kg rooster potatoes, peeled and thinly sliced
  • Salt and ground black pepper
  • 425ml vegetable stock or water, heated

Redcurrant Glaze and Sauce

  • 1 orange
  • 340g good quality redcurrant jelly
  • 1 teasp. Lakeshore Strong mustard
  • ½ a shallot, chopped or 1 tablesp. chopped onion
  • Good pinch of ground ginger


To cook the ham:

Place the ham in a large saucepan and cover with cold water. Cover with a lid and bring to the boil. Then reduce the heat and simmer gently for 20 minutes per half kg.

Heat oven to Gas Mark 6, 200˚C (400˚F).

To make the Boulangère Potatoes:

  • Melt the butter in a frying pan over a medium heat and add the onions. Cook gently until softened and lightly coloured.  Add in the thyme.
  • Lightly butter a 1.5 litre gratin dish. Add the potatoes and onions to the dish in layers. Season as you go and finish with a layer of potatoes.
  • Pour the warm stock over the potatoes.
  • Bake for 50-60 minutes until the potatoes are cooked and the top is golden and crisp.

To make the Glaze:

  • Using a potato peeler thinly pare the peel off the orange. Then chop the orange into chunks, cutting away any pith.
  • Place the orange peel, orange chunks, redcurrant jelly, mustard, shallot/onion and ginger in a food processor and blend until smooth.

To glaze the ham:

  • When the ham is cooked take it from the saucepan and place it in a roasting tin which has been lined with greaseproof paper.
  • Allow the ham to cool a little then score the fat and brush about a quarter of the glaze over it. Set aside the rest of the glaze to serve as a sauce with the ham. This can be served cold.
  • Bake the ham in the oven for half an hour until the glaze is golden and bubbling.Remove from the oven and allow to rest for 15 minutes.

Serving Suggestion:

Slice the ham and serve with the Boulangère Potatoes, the remaining glaze and tender stem broccoli.



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