Ingredients
- 6 piece Asparagus (optional)
- 500 g Baby Potatoes, cut in halves
- 2 medium Bay Leaves
- 1 tsp Black Pepper Corns
- 4 small Carrots, cut into slices
- 500 ml Cider
- 1 tbsp Flat Leaf Parsley, chopped
- 4 stem Fresh Rosemary
- 1 clove Garlic, crushed
- 4 tbsp Honey
- 100 g Mature Irish Cheddar
- 2 medium Onion, sliced
- 50 g Panko Bread Crumbs
- 3 tbsp Rapeseed Oil
- 1 pack Ham Fillet 2.7kg
- 6 piece Tenderstem Broccoli (optional)
- 600 ml Vegetable Stock
- 2 tsp Wholegrain Mustard
Method
Step 1
In the slow cooker, pour in Highbank Organic Apple Cider (choose from our Proper or Medieval cider) around the ham fillet. Add one onion, a bay leaf and peppercorns, cover and cook on low for 6-8 hours.
Step 2
Prepare the glaze: In a small saucepan, warm the honey and rosemary, stirring until combined. Remove from the heat and keep aside until needed. You can use our Organic Orchard Syrup in place of the honey, if you wish.
Step 3
Next, prepare the vegetables. In a saucepan, place the baby potatoes, carrots, and the garlic. Fill with vegetable stock or water and bring to the boil. Simmer for 10 minutes, then add the second onion to the saucepan with the baby potatoes and continue simmering for a further 5 minutes until the carrot and the potatoes are just starting to soften. Remove from the heat. Drain and place on a roasting tray. Crush the baby potatoes slightly. Add the asparagus or tender steam broccoli and grate some cheese on top. Drizzle with some rapeseed oil.
Step 3
Once the ham is cooked, preheat the oven to 200°C. Lift out of slow cooker bowl and place on the roasting tray with the vegetables. Remove the top layer of fat from the fillet, brush with a honey glaze and place the roasting tray in the oven and roast for 20 minutes until the ham is a rich roasted brown and the vegetables are roasted.
