There is something about orange and rosemary aromas that is so calming and yet so delicious..
- 2kg Connolly’s Pale Ham Fillet
- About 3 litres water
- 3 bay leaves
- 2 tsp black peppercorns
For the rub
- 1½ chillies, finely chopped
- 2 medium oranges, zest of two and juice of one
- 1 tbsp brown sugar
- 2 tsp finely chopped rosemary
For the potatoes and onions
- 8 to 10 large potatoes, peeled, sliced in half and lightly steamed
- 3 tbsp seasoned plain flour
- 4 to 5 medium red onions, peeled and sliced in half
- 3 to 4 garlic cloves, peeled and halved
- A few small sprigs of rosemary
- Salt and freshly ground pepper
- Olive oil
- Sprigs of rosemary, to garnish
To cook the ham
Place the ham fillet into a large saucepan and cover with cold water, add the bay leaves and peppercorns and bring to the boil, reduce the heat to a simmer. The general simmering time is 20 minutes per 500g. Ensure there is always sufficient water in the saucepan.
Once the ham has simmered, drain and remove the skin from the ham. Score the fat with a sharp knife. Lift the ham into the roasting tray, spoon the chilli orange rub onto the fat, spread evenly all over, roast for about 20 minutes, keeping an eye on it – it should be lightly caramelised and golden.
To prepare the rub
Combine the chilli, orange zest, orange juice, sugar and rosemary together in a bowl.
To roast the onions and potatoes
Preheat the oven to 190°C/fan 170°C/gas 4. Heat 3 tbsp of olive oil in a large roasting tray in the oven. The roasting tray should be large enough to add the potatoes, onions and eventually the ham.
Dust the steamed potatoes with seasoned flour and place in the preheated roasting tray, add the onions, garlic cloves and sprigs of rosemary (leaving space for the ham). Roast for about 15 to 18 minutes, shaking the tray from time to time and turning them over.
To “rest” the ham
Cover loosely with foil, keep warm and leave for about 10 minutes.
Transfer the roast potatoes and onions into a serving dish before carving the ham. Garnish with sprigs of rosemary and serve with wholegrain mustard or a white sauce.