O’Neills Cola Ham Fillet with Sticky Treacle Glaze
This recipe is a great way to prepare our Ham Fillet – enjoy on it’s own, as part of your Christmas dinner or added to risottos, quiches or pasta dishes. If you find yourself stuck for time, our friends in Wexford Home Preserves have a great glaze which is the perfect little luxurious cheat.
Equipment: roasting tray, heavy based saucepan.
For the Ham Fillet
- 2kg O’Neills Ham Fillet
- 2.5 litres cola
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 2 celery sticks, roughly chopped
- 1 cinnamon stick
- 2 star anise
- 2 bay leaves
For the glaze:
- 2 tbsp treacle
- 2 tbsp light brown sugar
- 1 tbsp dijon mustard
- Sea salt and freshly ground black pepper
- Heat pasta water: Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)
- Sauté pancetta/bacon and garlic: While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.
- Beat eggs and half of the cheese: In a small bowl, beat the eggs and mix in about half of the cheese.
- Cook pasta: Once the water has reached a rolling boil, add the dry pasta, and cook, uncovered, at a rolling boil.
- Toss pasta with pancetta/bacon: When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Let it be dripping wet. Reserve some of the pasta water.
- Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, allowing the pasta to cool just enough so that it doesn’t make the eggs curdle when you mix them in. (That’s the tricky part.)
- Add the beaten egg mixture: Add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste. Add some pasta water back to the pasta to keep it from drying out.
Serve at once with the rest of the parmesan and freshly ground black pepper.
If you want, sprinkle with a little fresh chopped parsley.