Neven Maguire: Ham is not just for Christmas

I always have a small baked ham in the fridge. It is just so useful if you have children. It keeps well and is good value. So in our house, baked ham is not just for Christmas. It is good in lunch boxes, in wraps, in omelettes, and when they come home from school it is nice to add to soup. You can slice it and store in the freezer in handy bags for up to two months.

I have been filming my next television recently and I spent a day with Pat Whelan in Clonmel. He really is an amazing butcher. There just isn’t anyone in the country to touch him. And his Heritage Ham is amazing. I wish him all the best in his fabulous new shop in Dunnes in Cornelscourt.

This fresh, crunchy carrot and raisin salad goes with everything. It makes a good topping on a burger or a piece of grilled chicken. It can be prepared in advance, but don’t add the dressing until the last minute – or it will become a soggy mess. It also has a nice sweet taste without the sour.

For the fruit salad tubs, use any combination of fruit you like. I choose what’s in season and what looks good when I go shopping.

Neven Maguire’s Complete Family Cookbook is out now.

Honey-glazed baked ham

Serves four to six

1 x 1.75kg (3lb 14oz) gammon joint

1 onion, roughly chopped

1 carrot, roughly chopped

2 bay leaves

12 black peppercorns

200ml (7floz) freshly squeezed orange juice

2 tbsp Dijon mustard

2 tbsp honey

2 tbsp light brown sugar

freshly ground black pepper

1. Soak the gammon in cold water overnight to remove any excess saltiness, then rinse well and place in a large pan with a lid. Cover with fresh cold water. Add the onion, carrot, bay leaves and peppercorns.

2. Slowly bring to the boil, then cover and simmer very gently for one and a half hours, until just cooked through and tender, periodically skimming off and discarding any white froth that comes to the surface.

3. Remove from the heat and leave in its liquid to cool for 30 to 40 minutes.

4. Preheat the oven to 200°C (400°F/gas mark 6).

5. Remove the gammon joint from the cooking liquid and carefully cut away the rind and some of the excess fat. Cut the remaining fat in a lattice pattern and place the ham in a roasting tin, then pour in the orange juice.

5. Mix together the mustard, honey and sugar in a small bowl. Season generously with pepper, then smear all over the gammon joint. Bake for 25–30 minutes, until sticky and caramelised. Remove from the oven and leave to rest in a warm place for at least 20 minutes before carving what you need.

6. Leave to cool completely and put on a plate, then cover well with cling film and keep in the fridge to use as required.

Carrot and raisin salad

Serves four

4 large carrots, coarsely grated

50g (2oz) raisins

small handful of toasted sesame seeds

1 tbsp red wine vinegar

3 tbsp Donegal rapeseed oil

1 tsp wholegrain mustard

1 tsp honey

sea salt and freshly ground black pepper

1. Coarsely grate the carrots and put in a bowl or suitable container with the raisins.

2. Measure the rest of the ingredients into a small screw-topped jar and season with salt and pepper, then shake until emulsified.

3. Just before serving, toss the carrot and raisins in enough of the dressing to coat. Serve at once.

Fruit salad tubs

Serves four to six

1 mango, peeled and cut into 2.5cm pieces

2 kiwi, peeled and sliced, then each slice cut into quarters

225g (8oz) strawberries, cut into chunks

100g (4oz) raspberries

100g (4oz) blueberries

2 tbsp fresh lime juice

1 to 2 tbsp honey

1. Place all the fruit in a large bowl, adding the lime juice and just enough honey to taste. Gently fold together, taking care not to squash the fruit.

2. Divide among 4–6 individual plastic tubs with lids. Keep until needed. CL