Baked ham with irish dressing recipe

Baked Ham with Irish Dressing recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and hearty meal that will impress your guests? Look no further than the Baked Ham with Irish Dressing recipe! This mouthwatering dish combines succulent baked ham with a flavorful Irish dressing, creating a perfect blend of savory and tangy flavors. The ham is slow-cooked to perfection, resulting in tender and juicy meat, while the Irish dressing adds a unique twist with its combination of herbs and spices. Whether it's a holiday gathering or a special occasion, this recipe is sure to be a crowd-pleaser.

Keywords: Baked ham, Irish dressing, recipe, flavorful, tender.

Baked ham with irish dressing recipe details

Baked ham with irish dressing recipe, recipe Rating: 4.7
Number of votes:115

Ingredients

One 4- to 5-pound joint of ham

Some onions, carrots, parsley, thyme, and peppercorns

Glaze

2 to 4 Tablespoons honey

2 to 4 Tablespoons brown sugar

1 teaspoon dry mustard

Some Irish whiskey

Cloves

Irish Dressing

Equal quantities honey and whiskey, allowing 1 Tablespoon for each person

Glazed Vegetables

1 to 2 pounds carrots

Onions

Sugar

Butter

salt

Instructions:

If using an uncooked ham, soak it overnight in cold water. Carefully wrap in foil with the prepared vegetables, sealing all edges, and bake in oven at 325 degrees. Allow 25 minutes to the pound and 25 minutes over.

If using a precooked ham, start your preparations at this point.

With a sharp knife, score in diamonds in the top skin and cut away any excess fat. Place in a roasting tin and brush with honey. Mix brown sugar and mustard and moisten with a little whiskey and spread this over the ham. Stick with cloves. Bake in oven at 350 degrees for about 20 to 30 minutes. Serve with glazed carrots, glazed onions, small green peas, and Irish dressing in a sauce boat.

Irish Dressing: Mix honey and whiskey together and warm gently just before serving in a warm sauce boat.

Glazed Vegetables: Peel carrots and chop, or leave whole if small. Put in a pan with water to cover, with 1 teaspoon sugar, 1 ounce butter, and salt. Cover and cook steadily until soft, then remove lid and cook until all the water has evaporated, when a glaze will form. Cover onions with cold water and add salt, leaving to boil. Tip off water and add 1 ounce butter and a little sugar. Cook until golden brown.