Kevin’s Heavenly Ham {Raglan Road Disney Springs}

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[intro]Kevin’s Heavenly Ham was the signature dish at Ragland Road in Disney Springs. This sweet ham dish is a must-try if you want to try the Irish restaurant at Florida’s Disney Springs.[/intro]

Disney Springs

Disney Springs is a themed retail, dining, and entertainment center inspired by Florida’s charming waterfront towns, historic architecture and natural beauty. Disney Springs or as many Walt Disney World fans will call it: Downtown Disney/ Pleasure Island. Before Disney Springs it was Downtown Disney and Pleasure Island. 

Disney Springs has quite a history with name changes. This Disney shopping district was previously known as Lake Buena Vista Shopping Village in 1975, Walt Disney World Village in 1977, Disney Village Marketplace in 1989, and Downtown Disney in 1997. In 2013 plans were announced for a three-year renovation and expansion of the complex, and on September 29, 2015, the name officially changed to Disney Springs.

Downtown Disney and Pleasure Island

To compete with the clubs in downtown Orlando, Disney announced the addition of Pleasure Island, featuring nightclubs showcasing Disney’s quality and creativity in 1986. Pleasure Island was opened on May 1, 1989, the same day as Disney’s Hollywood Studios theme park however the Downtown Disney name change did not occur until 1997.

Downtown Disney West Side, a 66 acres expansion, opened as a third shopping, dining, and entertainment area featuring venues such as La Nouba Cirque Du Soleil show, DisneyQuest, and Virgin Megastore. Major changes to the complex also included the conversion of Mickey’s Character Shop into the World of Disney, becoming the world’s largest Disney store, in addition to the expansion and upgrade of the AMC Pleasure Island Theatres, as well as the opening of Rainforest Cafe and Planet Hollywood.

Major renovations to Pleasure Island were made in March 2006 in an attempt to reverse declining attendance. These changes included the closing and dismantling of the West End Stage and the Hub Stage. Since there was no longer an entry fee, the free entertainment provided by these stages was attracting large groups of local teens which was considered undesirable.

The area formerly occupied by the West End Stage is the location of the new pedestrian bridge to Downtown Disney West Side and provides visitors a greater line-of-sight view from Pleasure Island to the West Side. The removal of the Hub Stage opened a small area to a view of the lagoon located behind Pleasure Island, including a dock. In late June 2006, a life-size Jessica Rabbit sign above the facility of “Pleasure Island Tonight!” was removed. On September 27, 2008, the Pleasure Island nightclubs closed.

Raglan Road

Raglan Road was one of the popular restaurants in Downtown Disney and is still popular today in Disney Springs. This Irish restaurant is not what you would expect. You will not find green beer at Raglan Road. You will find great Irish mush, food and of course Irish dancing!

Kevin’s Heavenly Ham

Kevin’s Heavenly Ham is one the show-stopping, signature dishes you can get at Disney’s Raglan Road. Oven Roasted Loin of Ham with an Irish Mist Glaze with Potato Cakes and Braised Cabbage. This ham truly is heavenly! However, as Disney loves to change up the menus, Kevin’s Heavenly Ham was removed in 2019.

CHECK OUT THESE OTHER RAGLAN ROAD RECIPES

• Salmon of Knowledge- Raglan Road
• Portobello Beauty- Raglan Road
• Fish and Chips- Raglan Road

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Yield: Serves 4

Kevin’s Heavenly Ham {Raglan Road Disney Springs}

Kevin’s Heavenly Ham was the signature dish at Ragland Road in Disney Springs. This sweet ham dish is a must-try if you want to try the Irish restaurant at Florida's Disney Springs.

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Ingredients

For the Bacon:

• 2lbs Bacon Loin (Canadian Back Bacon)
• 2½T Whiskey (Irish Mist)
• 5T Honey
• 7T Cider
• 12 Whole Cloves
• 2T Butter
• 2½T Olive Oil
• 8 Small Savoy Cabbage Leaves (trimmed down into cups)

For the Potato Cakes:

• 1lb Potatoes (well scrubbed)
• 1 Egg Yolk
• ¼ Cup Flour (plus extra for dusting)
• Salt and Pepper (to taste)

Instructions

1. Place loin of bacon in a large saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour, until completely tender.
2. To make the potato cakes, cover the potatoes with cold water in a pan and add a pinch of salt. Bring to a boil, then simmer for about 15-20 minutes, until tender. Drain in a colander and leave to cool completely.
3. Peel away the skins and grate the potatoes into a bowl. Add the egg yolk and sprinkle in the flour. Season generously and mix until just combined. Divide the mixture into 4 and shape into patties using a 4 in. cooking ring or pastry cutting ring, using a little extra flour for dusting if necessary. Arrange on a flat plate, cover loosely with cling film and chill for at least 1 hour or up to 24 hours, to firm up.
4. Preheat the oven to 350 F. Place the Irish Mist into a saucepan with the honey and cider. Heat gently until the honey has melted and the mixture is smooth. Remove the loin of bacon from the water and leave until cool enough to handle then trim away the rind and excess fat. Slash the remaining thin layer of fat in a criss-cross pattern and stud with cloves.
5. Place the clove-studded bacon in a small roasting tin and brush all over with the Irish Mist glaze, pouring any remainder around the joint. Bake for 15-20 minutes until completely heated through and well glazed, basting occasionally.
6. Remove the bacon from the oven and leave to rest in a warm place for at least 10 minutes. Meanwhile, heat the oil in a heavy-based frying pan. Add a knob of the butter and once it is foaming, add the potato cakes. Cook for 2-3 minutes on each side, until warmed through and golden brown. Blanch the cabbage cups in a pan of boiling salted water, until just tender but still holding their shape. Drain well and toss in the remaining knob of butter. Season to taste.
7. To serve - carve the bacon into slices. Place a potato cake on each of 4 warmed serving plates, and arrange the slices of meat on top. Add the Savoy cabbage cups, drizzle with any remaining glaze left in the tin and serve

Notes

Most bacon loin does not need to be soaked overnight but it's probably worth checking with your butcher. If the bacon is very salty there will be a white froth on top of the water when you boil it. In this case, it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is.

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1665Total Fat: 91gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 55gCholesterol: 286mgSodium: 4042mgCarbohydrates: 121gFiber: 12gSugar: 65gProtein: 87g

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Want to know more about Raglan Road?

• Review: Raglan Road at Downtown Disney Orlando from The Disney Food Blog
• Pictures: Raglan Road Irish Pub & Restaurant, at Downtown Disney from Orlando Sentinel

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