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An Irish ham fillet is a cured, boneless cut of pork (often from the loin or leg) that requires cooking. Because it is cured raw, it must be fully cooked before eating. A classic Irish preparation is to boil first, then roast with a glaze:
- Soak (Optional): If you are sensitive to salt, soak the fillet in cold water for a few hours before cooking.
- Boil/Simmer: Place the ham in a large pot, cover completely with cold water, and bring to a boil. Reduce to a simmer and cook for about 40 to 50 minutes per kilogram. Skim off any white foam that rises to the top.
- Glaze & Roast: Remove the ham and carefully cut away the top layer of skin (leaving a thin layer of fat). Score the fat in a diamond pattern, brush with a glaze (e.g., honey, mustard, or brown sugar), and bake at 180°C (350°F) for 20 to 30 minutes until the top is sticky and caramelised.
- Pro-Tips
- Cooking in the Slow Cooker: Many Irish home cooks place the fillet in a slow cooker with just 1 cm of water on Low for 6-8 hours for a beautifully tender result.
- Leftovers: Cold leftover ham is brilliant in sandwiches, tossed into salads, or fried with onions and potatoes for a traditional Irish colcannon or boxty hash
3 kg
