Irish Ham and Mashed Potatoes With Brussel Sprouts

Steps:

Place the ham in a large deep saucepan and boil in water. After 5 minutes remove from the heat and drain.
Place the ham back in the saucepan and pour the orange juice over it until it covers half of it.
Pour fresh cold water over the ham to fill the pan completely.
Add two or three cloves into the halved onions and add to the pan along with the bay leaves.
Place the lid onto the saucepan and simmer for 1 hour, adding water if required.
Pre-heat the oven to 180°C / 212°F. Place the ham in a roasting dish. Keep the bay leaves with the ham.
Score the ham in a crisscross pattern, push in cloves, and spread them around evenly.
For the glaze, mix the honey, sugar, orange zest, juice, and mustard in a bowl.
Spoon the glaze over the ham and place it in the oven. Keep basting the ham in its juices and the glaze for around 40 minutes, or until brown all over.
Serve with mashed potatoes and brussels sprouts

Mashed Potatoes

Steps:

Wash, peel, and quarter potatoes. Place in a large pot and cover potatoes in cold water.
Add 2 tbsp salt to water and bring to a boil. Cook for around 15 min or until fork tender and soft.
Drain and let the potatoes dry. Add back into pot and add butter then mash together.
Incorporate cream slowly until desired consistency is achieved. Mix salt and pepper in to taste.

Brussels Sprouts (Make Before Ham)

Steps:

Preheat oven to 400°F.
Wash the brussels sprouts and remove the stems. then slice them in half, place the flat side down and slice each half into 3 strips.
Place the brussels sprouts in an oven safe container and add olive oil, maple syrup, and salt.
Roast the brussels sprouts in the oven for 20-25 minutes, tossing occasionally, until tender with some crispy bits.
Plate alongside ham.