Cottage Roll
What is a cottage roll?
A cottage ham (also known as a cottage roll) is not really a ham at all. A ham is cut from the pig's upper hind leg. A cottage ham (also known as a boneless pork shoulder butt) is cut from the shoulder of the pig. This is the same area that you get a picnic roast or a Boston butt from, however, a cottage ham has no bone. This small portion of pork is cured in brine.
The main cooking method for this meat is boiling. Like other brined meats (think corned beef). This method of cooking helps draw out some of the salt and when cooked with vegetables, helps season them during the cooking process. By using the boil method to cook this cottage roll you will find the fat melts into the meat and creates a wonderful soft mouthful of flavour.
READY IN: 1 hr 10 mins
SERVES: 4-6
INGREDIENTS
1 (3 lb) cottage roll
1 large onion, halved
3 carrots, peeled and trimmed
1 tablespoon peppercorns
1⁄2-1 head cabbage (whatever you need)
GLAZE
1⁄3 cup honey mustard
1 tablespoon brown sugar
DIRECTIONS
Put cottage roll in large pot or dutch oven; add onion, carrots, bay leaves, and peppercorns.
Cover with water.
Bring to a boil over high heat; reduce heat and simmer for 1 to 1-1/2 hours, depending on the size of the roast.
Remove meat from liquid and place in a baking pan; brush with honey mustard and brown sugar mixed to a paste. Reserve the liquid to cook the cabbage.
Place roast in the oven, just on "warm" while you cook the cabbage.
Thinly slice cabbage and cook in the liquid that the roast was in for approximately 10 to 15 minutes until desired tenderness.
Good served with boiled new potatoes.
