Google+ Followers

Saturday, 18 March 2017

Idyllic IRELAND . . . and Irish Ham and Cabbage


Brown's Dolmen


a B&B on the Irish Coast

Ireland is Incomparable!  Just ask . . .

Marilyn and Bill.   



            From BRITISH COOKERY:  a complete guide to culinary practice in the British Isles

4 lb picnic ham
1 bay leaf
6 peppercorns
Brown sugar
1 large cabbage  

·        Boil the ham with bay leaf and peppercorns for 1 hour 40 minutes.
·        Remove ham.  Boil cabbage in the ham stock until tender.
·        Mash cabbage thoroughly.
·        Preheat oven to 450.
·        Strip off bacon rind and coat top of ham with breadcrumbs and brown sugar.
·        Bake ham 15 minutes until crisp. 
·        Reheat cabbage in oven at same time and serve with ham.

*                                                                 *******

I had doubts about mashing cabbage, but decided to try mashing some of the cabbage.  I quartered the cabbage and cooked/simmered it for 30 minutes in the pot with a lid on it.  The smallest chunk did mash pretty well. 

Anastasia and I did a taste comparison on the mashed cabbage versus unmashed and decided that the mashed actually had more flavour!  

So I put the lid back on and cooked the cabbage another 15 minutes.  It did mash/smash up but maybe you could cook it even longer.  I’m just not sure how mashed it’s supposed to be.  But it was good.

THE HAM was SO good that Anastasia said it may even be better than her roasted ham so she's going to try boiling her next ham!  I didn’t put on any breadcrumbs; just a bit of brown sugar.   Also I did NOT strip off the rind.  The ham looked great when it came out of the oven after only 15 minutes.

I served the ham and cabbage with those fantastic Scene-Stealing Potatoes I blogged 5 years ago:

Green Donuts on St. Patrick's Day, 2017, in Rockport, Texas

                     and Green Beer in Port Aransas, Texas